.This espresso amaretti cookies recipe is a super easy one that gives you light as air amaretti cookies with just 3 ingredients!
I love spiking up my amaretti cookies with espresso for a richer deeper aroma, but even without espresso, these cookies are a fluffy light almond dream with a slight crunch! Totally fat free and just loaded with almond goodness, these espresso amaretti cookies are on the skinny side of sweet pleasures!
So yes another espresso related recipe, in fact I hear you it’s almost as if I am advertising for something (which I truly hope) but truly am not!
I just have a thing for espresso, and I only found out about this five years ago…but ever since, I just couldn’t go back.
So whenever I am thinking of something, I think can it be paired with espresso–you will be surprised to find out that everything, yes e-v-e-r-y-t-h-i-n-g pairs fabulously with espresso!
What are Amaretti Cookies
Amaretti Cookies are an Italian flare of merengue and almonds. That’s the simplest way to define them. However the complex way would be: divine, light as air cookies!
The outside of the cookie is slightly crispy while the inside of the cookie is chewy.
Amaretti cookies are flavored in different ways, with one thing in common always: the almond.
There’s no fat or butter involved in these cookies, yet they’re very indulging!
Why Espresso
Ok if you’re not yet convinced, just try these espresso glazed pumpkin spice donuts: baked pumpkin donuts with an espresso glaze–the perfect pumpkin match!
And chocolate caramel latte muffins: chocolate, caramel and espresso-seriously it doesn’t get better than that! And now: espresso amaretti cookies : espresso and almond with a slight crunch–light and divine!
I always thought of my dad as the espresso king (he would love that title!) He drinks it all the time and critiques different ones he tries at different places.
About 5 years ago he was visiting me and spent quite a fortune everyday for his “espresso fix”, I at the time used to push him into drinking my good old machine brewed coffee and he persistently refused.
So towards the end I thought I should get me an espresso machine for every time he visits. I looked and looked for a certain European brand coffee machine he loved but couldn’t find it here.
So I got a nice but quite average espresso maker, and ever since, I haven’t been able to love any other coffee except an espresso based coffee, ever. So call it co-incidence, call it genetics, I call it pure espresso love! Just like these espresso amaretti cookies: pure espresso almond crunch love.
How To Make Amaretti Cookies
They start with a nice beating of egg whites. Don’t worry this is a very forgiving recipe and the star of these espresso amaretti cookies is not the merengue, it’s the almond!
So just put the egg whites and whip them up continuously (that is important!) until they look like soft fluffy clouds that hold their shapes, not runny fluffy clouds.
I love to process the sugar with almond flour and espresso in a food processor to make sure the texture is utterly smooth. Then all you’ll do is gently fold in the almond mixture into the egg whites
Now put this light as air batter into a piping bag and pipe rounds or any shape of cookies you like and bake.
It’s really that simple.. and it’s really that much worth it! Then kick back with a nice cup of coffee and enjoy!!!
On a side note, you can totally leave out the espresso. Swap it for vanilla, cinnamon, chai spice, matcha powder, citrus zest or any flavor you feel like! And even better, you can make this recipe with a different flavor each time and oh so enjoy! 🙂
Tips For Amaretti Cookies
- Your egg whites have to be well separated form the yolks, otherwise they won’t fluff.
- Once you start beating the egg whites, don’t stop until they’re ready!
- Processing the dry ingredients makes them softer and easier to fold. You can sift them after that for extra easy to work with batter.
- If you don’t have a piping bag, simply dollop tablespoons of cookie batter on your baking sheet.
- Watch for baking times, they vary from oven to another.
- Swap the espresso for a vanilla or chai or any flavor you like.
Cookie Recipes
Healthy Oatmeal Raisin Cookies, Coffee Crunch Italian Cookies, Loaded Chocolate Brownie Cookies, Oreo Cookie Balls With Marshmallows.
Espresso Amaretti Cookies
This espresso amaretti cookies recipe is a super easy one that gives you light as air amaretti cookies with just 3 ingredients! I love spiking up my amaretti cookies with espresso for a richer deeper aroma, but even without espresso, these cookies are a fluffy light almond dream with a slight crunch! Totally fat free and just loaded with almond goodness, these espresso amaretti cookies are on the skinny side of sweet pleasures!
Ingredients
- 1 1/2 cups Almonds
- 2/3 cup Confectioner Sugar
- 2 tablespoons espresso beans
- 1 tablespoon Cornstarch (optional, to add extra stability to the cookies)
- 2 egg whites large
- pinch of salt
- 1 teaspoon vanilla
- 4 Tablespoons regular sugar
Instructions
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Preheat the oven to 300 degrees F.
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Place the almonds, confectioner sugar and espresso beans in a food processor and pulse the mixture until it's powdery smooth.
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In the meantime, start beating the egg whites with clean beaters in a clean bowl --MAKE SURE no traces of egg yolk are in the bowl or beaters.
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TIP: Wipe the bowl and beaters with a paper towel that's soaked in vinegar to make sure no traces of fat remain.
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When the egg whites begin to foam, add in the pinch of salt, vanilla and the granulated sugar one tablespoon at a time while beating the egg whites.
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Continue beating the egg whites until the merengue starts to form and it reaches stiff peaks. A mixture that's airy and stiff, and sticks to the bowl.
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At this point, using a rubber spatula, add in the almond-sugar-espresso mixture in 3 additions while folding gently.
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Place the batter in a piping bag and start piping rounds on a parchment lined baking sheet. Pipe rounds of cookies about an inch in diameter and half an inch in height.
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Bake the cookies for 20-22 minutes until puffed and the edges look set and firm.
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Turn off the oven, open the oven door slightly and leave the baking sheet inside the oven with the cookies to cool down for about 30 mins before removing them from the oven.
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Serve the cookies dusted with more confectioner sugar.
Recipe Notes
- Your egg whites have to be well separated form the yolks, otherwise they won't fluff.
- Once you start beating the egg whites, don't stop until they're ready!
- Processing the dry ingredients makes them softer and easier to fold. You can sift them after that for extra easy to work with batter.
- If you don't have a piping bag, simply dollop tablespoons of cookie batter on your baking sheet.
- Watch for baking times, they vary from oven to another.
- Swap the espresso for a vanilla or chai or any flavor you like.
Hi.
I have almond flour instead of whole almonds. How much ground almond does 1 1/2 cups whole almonds yield?
Thanks
Hi Lucia, I belive you’ll need 1 1/2 cups
Thanky you for this fantastic recipe! I already have the best espresso machine: https://www.poccino.de/espressomaschine-siebtraeger and thanks to you, now I have the best cookies. 🙂
I’m going to make the mas soon as possible, no later than the weekend.
Thank you, regards,
Elly
Great Elisabeth!!
I love the classic espresso but I enjoy this flavour too
Thank you 🙂
Loved it with my morning coffee
Thanks! So glad you liked it!
Thanks Marisa! I love the classic version too without espresso, but I just find the espresso addition makes this a coffee fix and sweet tooth fix! 🙂
Thanks Kathrina–glad to know I’m not alone 🙂
Florentina–I feel YOU 😉 Thanks!
Thanks Neli!! Hope you do make them soon 🙂
I love that this is gluten-free. 🙂
Christine, this is gluten free and light as air 😉
So true Anne! Thank you!
Thanks Rebecca–hope you make them soon!
Thanks Diane! They’re truly the perfect match to your coffee! 🙂