Gingerbread Amaretti Cookies Recipe
These Gingerbread Amaretti Cookies combine the warm, festive spices of gingerbread with the chewy, almond-rich texture of traditional amaretti. Sweetened with molasses and sugar, and lightened by whipped egg whites, these cookies are perfect for holiday gatherings or cozy evenings with coffee or espresso.
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Total Time: 36 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
Scale
Dry 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
Wet Ingredients
- 3 tablespoons molasses
- 3 large egg whites
- 2 teaspoons vanilla extract
Coating
- ½ cup powdered sugar
Instructions
- Preheat oven and combine dry ingredients: Preheat your oven to 325ºF. In a large bowl, whisk together the almond flour, granulated sugar, cinnamon, ginger, nutmeg, cloves, allspice, and sea salt thoroughly until evenly combined.
- Incorporate molasses: Pour the molasses into the dry ingredients and use a spoon or spatula to mix it in. The molasses may clump initially, but work to break down those clumps and evenly distribute the molasses throughout the mixture. Set this mixture aside.
- Whisk egg whites: In a separate bowl or using a stand mixer, beat the egg whites on high speed until they form stiff peaks, about 5 minutes. Then, gently beat in the vanilla extract until just combined.
- Fold egg whites into dry mixture: Using a rubber spatula, gently fold the stiff egg whites into the almond flour and molasses mixture. Continue folding carefully until there are no visible dry spots and the dough is smooth and sticky.
- Scoop and coat the dough balls: Use a tablespoon cookie scoop to portion out 24 balls of dough. Because the dough is sticky, roll each ball in the powdered sugar to coat fully. Arrange the coated balls on a parchment-lined baking sheet.
- Bake the cookies: Bake in the preheated oven for 19 to 21 minutes until the cookies are firm to the touch.
- Cool the cookies: Allow the cookies to cool on the baking sheet for about 15 minutes before transferring them to a wire rack to cool completely. Enjoy your Gingerbread Amaretti Cookies by themselves or dipped in espresso for a delightful treat.
Notes
- Storage Instructions: Store cooled cookies in an airtight container at room temperature for up to 2 weeks. They remain moist and tender thanks to the egg whites.
- Freezing Instructions: Freeze cooled cookies in a freezer-safe container for up to 3 months. Thaw on a wire rack at room temperature for a few hours before serving. The cookie dough has not been tested for freezing prior to baking.
Keywords: Gingerbread Cookies, Amaretti, Almond Flour Cookies, Holiday Cookies, Gluten Free Cookies, Spiced Cookies, Molasses Cookies
Find it online: https://mixitwitjoe.com/gingerbread-amaretti-cookies-recipe/
