Introduction

These Gingerbread Amaretti Cookies bring together the warm spices of gingerbread with the delicate almond flavor of amaretti. Light, chewy, and perfectly spiced, they make a delightful treat for the holiday season or any time you crave something cozy and sweet.

A white plate with a thin gold rim holds twelve round cookies covered in cracked white powdered sugar, arranged in a circular pattern with one cookie topped by a small smiling gingerbread man cookie standing vertically in the center. Around the plate, five more gingerbread men cookies lie flat on a white marbled surface, complemented by a few scattered crumbs and a snowflake-shaped green garland with white felt snowflakes near the top edge of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2½ cups almond flour
¾ cup granulated sugar
2 teaspoons ground cinnamon
2 teaspoons ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
⅛ teaspoon fine sea salt
3 tablespoons molasses
3 large egg whites
2 teaspoons vanilla extract
½ cup powdered sugar

Instructions

Step 1: Preheat your oven to 325ºF (163ºC). In a large bowl, whisk together the almond flour, granulated sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt until fully combined.
Step 2: Add the molasses to the dry ingredients. Stir with a spoon or spatula to distribute the molasses evenly, breaking up any clumps as much as possible. Set the mixture aside.
Step 3: In a separate bowl or using a stand mixer, whip the egg whites on high speed until stiff peaks form, about 5 minutes. Beat in the vanilla extract until incorporated.
Step 4: Gently fold the beaten egg whites into the almond flour mixture using a rubber spatula. Fold until the mixture is smooth and no dry spots remain, being careful not to deflate the egg whites.
Step 5: Use a 1-tablespoon cookie scoop to portion out 24 dough balls. The dough will be sticky; roll each ball in the powdered sugar to coat completely.
Step 6: Place the coated dough balls on a parchment-lined baking sheet and bake for 19–21 minutes until the cookies feel firm to the touch.
Step 7: Let the cookies cool on the baking sheet for about 15 minutes before transferring them to a wire rack to cool completely. Enjoy them plain or dipped in a shot of espresso.

Tips & Variations

For extra flavor, toast the almond flour lightly before mixing it with the other ingredients.
Try substituting maple syrup for molasses for a milder sweetness and a different depth of flavor.
If you prefer crunchier cookies, bake an additional 2–3 minutes but watch carefully to avoid burning.
Rolling the dough balls in powdered sugar helps prevent sticking and gives the cookies an attractive, snowy coating.

Storage

Store cooled cookies in an airtight container at room temperature for up to 2 weeks. Thanks to the egg whites, these cookies remain moist and chewy. They also freeze well for up to 3 months in a freezer-safe container. To thaw, place the cookies on a wire rack at room temperature for a few hours before serving.

How to Serve

The image shows several round cookies covered in white powdered sugar with a cracked texture on their surface. One cookie is halved and placed on its side in the center, revealing its moist, brown inside with a slightly crumbly texture. The cookies are arranged on a white marbled surface with small crumbs scattered around. In the background, out of focus, are some gingerbread-shaped cookie pieces and green foliage that adds a festive touch. The lighting is bright and soft, highlighting the powdered sugar’s delicate texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Almond flour is key to the chewy texture and almond flavor typical of amaretti cookies. Using regular flour will change the texture and flavor significantly, so it’s best to stick with almond flour for authentic results.

Is it safe to eat cookies made with raw egg whites?

These cookies are baked thoroughly to a firm texture, which cooks the egg whites completely. If you are concerned about raw eggs, you can use pasteurized egg whites available in cartons for added safety.