These classic Sicilian-style amaretti cookies are soft and chewy, and get a little extra pizzazz from cocktail cherries. Only five ingredients, gluten-free and dairy-free!
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There are as many versions of amaretti cookies in Italy as there are Italian grandmothers. Some are crunchy (croccanti), some are soft (morbidi) like these, and they come in every shape and size.
At my local Italian market, they have a big bin of the individually wrapped crunchy kind right next to the checkout and I always stick my hand in there and grab a few for the road. The cute, soft, Sicilian ones even have maraschino cherries on top.
So when Peninsula Premium Cocktail Cherries asked me to devise a recipe for their gorgeous, 100% American-grown and made cocktail cherries, that was the first place my mind went.
Jump to:
What are amaretti cookies?
Amaretti are a gluten-free, dairy-free cookie, kind of like an Italian macaron. They only have a few ingredients: almonds, egg whites, sugar, and then varied flavors like citrus, vanilla, or cherries. Some are also made with apricot kernels. Their name comes from the word amaro which means bitter, because they are typically made with bitter almonds.
Ingredients
You only need 5 ingredients!
- Cherries: These amaretti take inspiration from the Sicilian version that are dotted with a maraschino cherry in the center. But I'm upping the ante and using Peninsula Premium Cocktail Cherries to give them a little more swagger. They are grown and made in the USA with no artificial color or flavoring!
- Amaretto: I got to thinking. I'm using cocktail cherries on the cookies, so why not put the cocktail IN the cookie?!?! So instead of almond extract, I swapped in amaretto liqueur. Yes, they have booze in them! If you know me at all, you know I love a boozy dessert. (If you prefer not to use liquor, substitute with almond extract instead.)
- Almond flour: In Italy, amaretti cookies are made with bitter almonds or sometimes apricot kernels, but since we can't readily find those in the States, we're using regular almond flour.
- All that's left are sugar and egg whites and we are good to go!
Step by step instructions
I adapted these from a beautiful recipe I found on She Loves Biscotti. Makes about 2 dozen amaretti.
Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
Count out 24 Peninsula Premium Cocktail Cherries and rinse them in a wire mesh strainer. Lay them out to dry on paper towels.
In a large mixing bowl, whisk together the almond flour and sugar.
Use a hand mixer to whisk the egg whites to soft peaks. Then gently fold in the amaretto.
Add ⅓ of the egg whites into the almond flour mixture and gently fold together, then add the rest of the egg whites and continue folding until thoroughly combined. Be sure to scoop from the bottom and be sure all of the almond flour is incorporated. You'll have a slightly wet, sticky dough.
Fill a small shallow container or plate with sugar. Using a small cookie scoop, scoop a ball of dough into the palm of your hand, then roll into a ball between your palms. Drop the dough ball into the sugar and coat it evenly all the way around.
Place the cookies onto the prepared parchment-lined baking sheet about 2 inches apart.
Use the end of a wooden spoon and gently press down to make shallow indentations on the top of each cookie dough ball.
Top each cookie with one Peninsula Premium Cocktail Cherry. Bake for 25 minutes until lightly golden on the bottom. While the cookies bake, repeat process with remaining dough.
Tips
- Keep all that syrup left in the jar of cherries and use it to drizzle on ice cream, pancakes, cheesecake, anything really...
- Use a small cookie scoop to keep each cookie the same size for even baking.
- The dough is very sticky, so you'll need to rinse your hands periodically or keep a wet kitchen towel nearby as you roll the dough into balls.
- Don't push down too hard when making the indentation for the cherry. If you smush it down too much, the dough underneath won't cook properly. Just make enough of a dent to hold the cherry. The sugar will help it stick to the cookie as it bakes.
- Once completely cool, amaretti can be stored in an airtight container for 3-4 days.
Related recipes
- If you're here for the gluten-free, dairy-free vibe, these Double Chocolate Hazelnut Cookies will also get the job done.
- I do love boozy desserts, so if you're looking for more of that kind of thing, try my Chocolate Mousse. It's made with a little Cointreau!
Recipe
Amaretti Cookies with Cocktail Cherries
Equipment
Ingredients
- 2 ½ cups almond flour
- 1 cup sugar
- 3 egg whites
- 1 teaspoon amaretto or almond extract
- 24 Peninsula Premium Cocktail Cherries
Instructions
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
- Count out 24 cherries and rinse them in a wire mesh strainer. Lay them out to dry on paper towels.
- In a large mixing bowl, whisk together the almond flour and sugar.
- Use a hand mixer to whisk the egg whites to soft peaks. Then gently fold in the amaretto.
- Add ⅓ of the egg whites into the almond flour mixture and gently fold together, then add the rest of the egg whites and continue folding until thoroughly combined. Be sure to scoop from the bottom and be sure all of the almond flour is incorporated. You'll have a slightly wet, sticky dough.
- Fill a small shallow container or plate with sugar. Using a small cookie scoop, scoop a ball of dough into the palm of your hand, then roll into a ball between your palms. Drop the dough ball into the sugar and coat it evenly all the way around.
- Place the cookies onto the prepared parchment-lined baking sheet about 2 inches apart. Use the end of a wooden spoon and gently press down to make shallow indentations on the top of each cookie dough ball.
- Top each cookie with one cocktail cherry. Bake for 25 minutes until lightly golden on the bottom. While the cookies bake, repeat process with remaining dough.
Notes
- Use a small cookie scoop to keep each cookie the same size for even baking.
- The dough is very sticky, so you'll need to rinse your hands periodically or keep a wet kitchen towel nearby as you roll the dough into balls.
- Don't push down too hard when making the indentation for the cherry. If you smush it down too much, the dough underneath won't cook properly. Just make enough of a dent to hold the cherry. The sugar will help it stick to the cookie as it bakes.
- Keep all that syrup left from the jar of cherries and use it to drizzle on ice cream, pancakes, cheesecake, anything really...
- Once completely cool, amaretti can be stored in an airtight container for 3-4 days.
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