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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!

Course baking
Cuisine Italian
Keyword Amaretti Cookie Recipe, Amaretti Cookies, How to Make Amaretti Cookies
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18
Calories 99 kcal
Author Mahy

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

  1. Preheat the oven to 300 degrees F.
  2. Place the almonds, confectioner sugar and espresso beans in a food processor and pulse the mixture until it's powdery smooth.
  3. 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.
  4. TIP: Wipe the bowl and beaters with a paper towel that's soaked in vinegar to make sure no traces of fat remain.
  5. 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.
  6. 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.
  7. At this point, using a rubber spatula, add in the almond-sugar-espresso mixture in 3 additions while folding gently.
  8. 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.
  9. Bake the cookies for 20-22 minutes until puffed and the edges look set and firm.
  10. 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.
  11. 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.
Nutrition Facts
Espresso Amaretti Cookies
Amount Per Serving
Calories 99 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 6mg0%
Potassium 95mg3%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 6g7%
Protein 3g6%
Calcium 33mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.