Swoon-worthy is a big mouthful that can only be appropriately filled by extreme deliciousness.
I am quite sure that you’ll swoon over these Italian Cherry Almond Amaretti.
Their delicate appearance definitely might fool you into thinking that they need to be handled with care.
However, the exterior of these Italian Cherry Almond Amaretti is definitely deceiving.
Crisp on the outside and quite chewy on the inside and each bite bursts with bountiful cherry and almond flavor.
What you won’t find is a complicated recipe.
This is the recipe that you want to make when you need a cookie that offers a delicate balance of both nuttiness and sweetness.
Don’t expect to be overwhelmed by sweetness or nuttiness but do expect to discover swoon-worthy Italian Cherry Almond Amaretti.
Surely you will nibble at one, then another just to validate what you tasted just seconds before.
Did I mention these are Gluten-Free? Yes they are!
Truly, you’ll want to double the batch, but don’t worry, I’ve already done that for you!
These swoon-worthy Italian Cherry Almond Amaretti can be stacked quite nicely if you want to gift them.
Swoon-Worthy Italian Cherry Almond Amaretti
As a self-proclaimed chef, who owned her own Italian Store by Day and by reservation only by night, I constantly prepared food.
Many of my recipes were handed down, generation to generation from my Nonna Santa or my Gramma Stella (the bread baker).
Each grandmother provided me with a recipe box filled with an in-depth understanding of how to truly mix ingredients and yield the best flavors.
So, today, I will share Nonna Santa’s recipe for this delectable cookie.
In fact, I believe this cookie is a trifecta of ingredients combined that yield the title ‘swoon-worthy’.
Important Things You Will Need For This Recipe
In my previous posts about baking, you might notice one general trend.
I am all about great-tasting food with minimal ingredients and easy cleanup.
So, I will continue on in that fashion today.
Do purchase a few silicone baking mats.
You really can’t go wrong.
Did I mention that you can prep food on a silicone mat, as well as bake on it and freeze on it?
Food does NOT stick to a silicone mat.
When you are pressing cookies, the mat won’t rise up and not release (unlike parchment paper that is light and moves when you set a cookie on it).
Therefore, you should have a few silicone mats in your kitchen.
Yes, they will need to be washed but they are priceless in all the aforementioned categories.
Recently, I purchased more silicone baking mats and these are some of my favorites.
NO need to spend on the brand name, when there is plenty of ‘off-brand’ that do as well and sometimes IMO better than the brand itself.
Recipe for Italian Cherry Almond Amaretti
- 6 Large Egg Whites (if medium eggs use 4)
- 3/4 teaspoon cream of tartar (or you could use lemon juice but you need a different measurement)
- 1/4 teaspoon salt
- 3 C + 1/4 C Finely Ground Sugar (mill it) (transitioning granulated to powder-like) (set 1/4 c aside)
- 4 teaspoons Almond Extract
- 4 Tablespoons of Amaretto Liqueur
- 2 teaspoons of Baking Powder
- 1 teaspoon Baking Soda
- 6 cups + 1 Tablespoon of Almond Flour (not almond meal)
- 1/2 C unsalted dry toasted almond slivers
- 2 oz Red Cherries (holiday fruit Pennant brand is what I use) ground
- Topping Before Baking Ingredients
- 1/4 c of milled granulated sugar
- 1/4 c of Powdered Sugar
- 2 smaller shallow bowls for rolling in
Mill your sugar (3 C + 1/4 C Finely Ground Sugar) in either a food processor or coffee mill to get that finely ground sugar to keep the cookie light.
Set aside, separating 1/4 C of sugar for coating cookies before baking)
Now fill one bowl with the confectioner's sugar and then set it aside for coating cookies as well.
In a food processor, chop/grind the cherries and set them aside.
Preheat oven to 325° F
Prepare baking trays with silicone baking mats.
In a small bowl combine flour, baking powder, and baking soda, set aside.
Large Mixing Bowl or Stand Mixer
Combine egg whites and tartar sauce.
Mix to stiff, without over-mixing.
Once egg whites are stiff it's time to add in the other ingredients by hand.
Fold in: sugar, salt, almond extract, Amaretto, and then the flour mixture.
Using a rubber scraper initially to incorporate all ingredients.
Next, fold in the almonds and the cherries and distribute evenly without over-mixing.
Then create a mound.
Using a teaspoon, create a scoop and place it in your hand, rolling to a 1" ball. (or use a cookie scoop)
Take each ball and roll quickly and lightly through sugar mixtures.
First into the very light milled sugar, then into the powdered sugar.
Place each ball onto the tray, spacing about 1" apart and lighting depressing ball into a slightly pressed cookie.
Just lightly press on each, enough that the cookie will crack while baking.
Place tray on the bottom rack, and allow it to bake without OPENING the oven to prevent temperature loss.
Bake for 20-24 minutes, the tops will crack further and may appear moist, but the bottoms will be just very lightly brown, take them out.
Allow these amaretti to SIT On the silicone matted baking tray for at least 5 minutes to let them set up.
*OPTIONAL: For those that prefer an all crunchy cookie, let them bake 5 minutes past this timing.
Next transfer cookies to the cooling tray for at least 15 minutes.
Store in an airtight container for up to a week.
I doubt they will last that long.
Chewy Authentic Italian Amaretti Cookies & Their Batter
You must whip the egg whites for about 7 minutes to get them to a peak.
Stiff, but not over-whipped is key to this recipe.
Yes, I did use alcohol, you do not have to use it in your recipe.
Sugar And Process for Italian Amaretti Cookies
Even as a pro-baker, I don't keep a powdery-like granulated sugar in my home.
Creating a powder-like sugar that I use for quick coating (the cookies I make) is important.
I make it on demand always for recipes and honestly, this is ONE you must try it on.
But I also use this sugar to make the cookie.
The result of this milled sugar is a lighter cookie.
Why? The milled longer sugar is powdery (not CONFECTIONER'S Powder) and that results in it dissolves more quickly.
Because there are just a few recipes that really need this (at least the ones I bake) and I can make my own and I do always.
Just toss the sugar amount you need into a coffee mill (that does not have any leftover taste or is reserved just for baking).
Alternatively, a food processor can do this.
You are taking the sugar from more granular to a more powder-like consistency and it's fast and easy.
Amount Per Serving: Calories: 49Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 49mgCarbohydrates: 11gFiber: 0gSugar: 11gProtein: 0g
Nutritional Content may be innaccurate based on different ingredients used.