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Raspberry Amaretti Cookies with Almond Flour

Raspberry Amaretti Cookies with Almond Flour

Raspberry Amaretti Cookies with Almond Flour are soft on the inside and lightly crisp on the outside, bursting with juicy raspberry bursts and the nutty depth of almond flour. These gluten-free cookies offer a perfect chewy tenderness with a fruity twist, ideal for a cozy snack or a delightful treat to impress guests.

  • Total Time: 35 minutes
  • Yield: 18 cookies 1x

Ingredients

Scale

Dry Ingredients

  • 1 cup almond flour
  • 1/2 cup sugar
  • 1/4 teaspoon almond extract

Wet Ingredients

  • 2 large egg whites

Add-ins

  • 1 cup fresh or frozen raspberries (thawed if frozen)

Optional Topping

  • Powdered sugar for dusting

Instructions

  1. Whip the Egg Whites: Start by whipping your egg whites in a clean bowl using an electric mixer until they reach stiff peak consistency. This creates the airy base that gives the cookies their iconic chewiness and light texture.
  2. Combine Almond Flour and Sugar: Gently fold the almond flour and sugar together in a separate bowl, ensuring the dry ingredients are well mixed without deflating the fluffiness you’ll achieve later.
  3. Fold Ingredients Together: Slowly incorporate the whipped egg whites into the almond flour mixture, blending carefully to maintain airiness. Add almond extract here to infuse fragrant nuttiness evenly throughout the dough.
  4. Add Raspberries: Gently fold in fresh or slightly thawed frozen raspberries to keep their shape intact and distribute juicy bursts of flavor in every bite.
  5. Shape and Bake: Use a spoon or cookie scoop to drop rounded mounds onto a parchment-lined baking sheet. Lightly flatten each cookie if you prefer a less domed shape, then bake at 325°F (160°C) for about 20 minutes until just set and slightly golden.

Notes

  • Use room temperature egg whites for easier whipping and greater volume.
  • Handle raspberries gently to prevent breaking and color bleeding.
  • Don’t overmix the batter to preserve the airy, chewy texture.
  • Use fresh raspberries whenever possible for juiciest flavor and best texture.
  • Adjust baking time as needed depending on oven and cookie size to avoid overbaking.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cookie
  • Calories: 90
  • Sugar: 6g
  • Sodium: 10mg
  • Fat: 6g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 5.5g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 1.5g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Raspberry Amaretti, almond flour cookies, gluten-free cookies, chewy raspberry cookies, Italian cookies, soft almond cookies