Jane's Amaretti Cookies
Submitted by jalee
Ground almonds and cinnamon fold into stiff meringue to create these chewy Italian amaretti cookies where lemon zest and vanilla cut through the sweetness with bright, aromatic notes.
YIELD
36 servingsPREP
15 minCOOK
35 minREADY
50 minThese amaretti cookies use meringue powder instead of fresh egg whites, making them foolproof for anyone who’s ever struggled to get whites to stiff peaks.
Ground almonds bring that signature amaretto almond flavor while cinnamon adds warm spice depth.
The lemon zest is the secret weapon here, cutting through all that sugar with citrus brightness that keeps these from tasting one-dimensional.
Flattening the dough balls into thick discs before baking creates that classic amaretti shape with crackled tops.
Baking Tips
- Whip meringue powder and water until truly stiff or cookies will spread too much and lose their shape
- Watch closely after 25 minutes because the difference between golden and burnt is just a few minutes
- Store in an airtight container with parchment between layers so they don’t stick together
Ingredients
Directions
Preheat oven to 325℉ (160℃).
Mix meringue powder and water.
Whip until stiff.
Combine remaining ingredients; fold gently into whipped meringue.
When thoroughly combined, break off small pieces of dough and roll into balls.
Flatten them so they look like thick discs and place on greased cookie sheet.
Bake 30 to 35 minutes.
Note: Check cookies at 25 minutes and watch closely so they don’t get too brown.
Makes 3 dozen.
Comments
