Hey y'all! If you're searching for the Best Raspberry Amaretti Cookies with Almond Flour, you've landed in the right place. These delightfully chewy, nutty morsels burst with the flavor of fresh raspberries and aromatic almond. They're naturally gluten-free and perfect for any occasion, from afternoon coffee breaks to festive gatherings. Let's get cooking!
Why You'll Love This Best Raspberry Amaretti Cookies with Almond Flour Recipe
- Gluten-free and made with wholesome almond flour, perfect for healthier indulgence.
- Fresh raspberries add a tangy pop and beautiful color to each chewy bite.
- Incredibly easy and quick to make—no fancy techniques required!
- The rich almond aroma and flavor make them totally irresistible for all ages.
- Ideal for gifting, holidays, or alongside coffee or tea for a special treat.
Ingredients for the Best Raspberry Amaretti Cookies with Almond Flour
- 2 cups (200g) almond flour
- 1 cup (200g) granulated sugar
- ½ teaspoon fine sea salt
- 2 large egg whites, room temperature
- ½ teaspoon cream of tartar
- ½ teaspoon pure almond extract
- ½ teaspoon vanilla extract
- ½ cup (75g) fresh raspberries
- ⅓ cup (40g) powdered sugar (for rolling)
Directions: How to Make the Best Raspberry Amaretti Cookies with Almond Flour
Step 1: Prep and Preheat
- Preheat your oven to 325°F (163°C) and line a large baking sheet with parchment paper.
Step 2: Whip the Egg Whites
- In a clean mixing bowl, beat the egg whites with the cream of tartar using a hand mixer or stand mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
Step 3: Combine Dry Ingredients
- In a separate large bowl, whisk together almond flour, granulated sugar, and salt.
Step 4: Make the Dough
- Add the almond and vanilla extracts to the dry mixture, then gently fold in the whipped egg whites until a thick, somewhat sticky dough forms.
- Gently fold the raspberries into the dough, trying not to crush them too much.
Step 5: Shape and Coat
- Using slightly damp hands, portion out 1 tablespoon of dough per cookie and roll lightly into balls.
- Roll each ball generously in powdered sugar until well-coated, then place on the prepared baking sheet spaced about 2 inches apart.
Step 6: Bake
- Bake for 22-25 minutes, or until lightly golden on the bottoms and just set on the tops. The cookies should remain soft and chewy inside.
Step 7: Cool
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prep Time: 15 minutes
Cook Time: 22-25 minutes
Total Time: 40 minutes
Notes for Best Raspberry Amaretti Cookies with Almond Flour
- For best results, use super-fine almond flour for a smooth texture (what's almond flour?).
- Don't overmix the dough once the raspberries are added to prevent them from breaking down.
- If you prefer a sweeter finish, sprinkle additional powdered sugar on the cookies after baking.
Variations: Creative Twists on Best Raspberry Amaretti Cookies with Almond Flour
- Lemon Zest Bliss: Add 1 teaspoon fresh lemon zest for a citrusy twist.
- Chocolate Drizzle: Drizzle melted dark chocolate over cooled cookies for added decadence.
- Mixed Berry: Substitute half the raspberries with fresh blueberries for a vibrant flavor combo.
Required Equipment for Baking Best Raspberry Amaretti Cookies with Almond Flour
- Electric hand mixer or stand mixer
- Mixing bowls
- Baking sheet
- Parchment paper
- Wire cooling rack
Storage Instructions for Best Raspberry Amaretti Cookies with Almond Flour
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a sealed container for up to 2 months; thaw at room temperature before enjoying.
Serving Recommendations and Pairings for Best Raspberry Amaretti Cookies with Almond Flour
- Pair with freshly brewed coffee or a hot cup of Italian espresso for an authentic treat.
- Serve alongside a bowl of vanilla ice cream or whipped cream for a decadent dessert.
- Perfect addition to a festive cookie tray or as homemade edible gifts!
Pro Tips for Perfect Best Raspberry Amaretti Cookies with Almond Flour
- Ensure egg whites are at room temperature for easier whipping (learn why here).
- Use parchment paper to prevent sticking and help achieve crackly tops.
- Let cookies cool fully before moving—warm cookies are delicate and can break.
FAQ: Best Raspberry Amaretti Cookies with Almond Flour
- Can I use frozen raspberries?
Yes, but thaw and drain them thoroughly to prevent excess moisture. - Can I make these dairy-free?
Absolutely! This recipe is naturally dairy-free. - Why are my cookies flat?
This can happen if your egg whites aren’t whipped enough or if the dough gets too wet. Be sure to measure your ingredients accurately for best results.
Ingredients
- 2 cups almond flour
- ½ cup granulated sugar
- 2 large egg whites
- ½ teaspoon almond extract
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 24 fresh raspberries
- ½ cup powdered sugar (for dusting)
Instructions
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1Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
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2In a large bowl, whisk together the almond flour, granulated sugar, and salt.
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3In a separate bowl, beat the egg whites until soft peaks form. Gently fold in the almond extract and vanilla extract.
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4Fold the egg white mixture into the dry ingredients until a sticky dough forms.
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5Using damp hands, roll tablespoons of dough into balls and place on the prepared baking sheet. Gently press a raspberry into the center of each cookie.
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6Dust cookies generously with powdered sugar and bake for 22-25 minutes or until lightly golden. Let cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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