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Raspberry Amaretti Cookies with Almond Flour

Raspberry Amaretti Cookies with Almond Flour

Raspberry Amaretti Cookies with Almond Flour are gluten-free, chewy cookies bursting with fruity raspberry and almond flavor. Made with simple pantry staples, these delicate treats offer a perfect balance of tartness and sweetness with a tender yet chewy texture. Ideal for snacks, gifting, or dessert platters, they bring vibrant flavor and satisfying chewiness in every bite.

  • Total Time: 35 minutes
  • Yield: About 20 cookies 1x

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups almond flour (blanched)
  • ⅓ cup sugar
  • 2 tablespoons freeze-dried raspberries (or ⅓ cup fresh raspberries, gently crushed)
  • ¼ teaspoon salt
  • Powdered sugar, for dusting

Wet Ingredients

  • 2 large egg whites (room temperature)
  • ½ teaspoon almond extract

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. Measure out your almond flour, sugar, and gently mix in the raspberries if using freeze-dried, crushing them slightly to release their flavor.
  2. Whip the Egg Whites: In a large bowl, beat the egg whites and salt until soft peaks form. Gradually add sugar, continuing to whisk until the meringue is glossy and holds stiff peaks, ensuring your cookies will have that coveted chewy, airy texture.
  3. Fold in Dry Ingredients: Gently fold the almond flour, reserved raspberries, and almond extract into the meringue. Be careful to retain as much air as possible to keep the cookies light.
  4. Shape and Bake: Using a teaspoon or cookie scoop, drop rounded spoonfuls onto the lined baking sheet, spacing them well. Dust each mound lightly with powdered sugar, then bake for about 18-20 minutes until the edges are set but the centers remain soft.
  5. Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy once fully cooled for the best texture and flavor.

Notes

  • Use room temperature egg whites for better volume and easier whipping.
  • Choose quality blanched almond flour for a finer, softer texture.
  • Fold ingredients gently to keep the meringue airy and retain chewiness.
  • Freeze-dried raspberries provide concentrated flavor without adding moisture.
  • Store cookies in an airtight container at room temperature to keep them soft for up to 4 days.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-inspired
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cookie
  • Calories: 90
  • Sugar: 7g
  • Sodium: 25mg
  • Fat: 6g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 1.5g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Raspberry Amaretti, gluten free cookies, almond flour cookies, chewy cookies, berry dessert, Italian cookies, amaretti recipe