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These soft chewy lemon Amaretti Cookies are a refreshing take on traditional Italian Amaretti cookies – great for any occasion but especially the holidays. They are made with almond flour, sugar, egg whites, and get their flavor from a combination of lemon zest and juice! If you want, add some yellow food color to make them look extra lemony.
These soft and chewy Italian lemon amaretti cookies are the holiday cookie recipe you need in your life! I mean don’t they just look so pretty? These simple cookies come together in minutes and are great for holiday cookie platter, for gifting, or for cookie exchanges.
These Lemon Amaretti Cookies are actually very so simple to make and only require six ingredients:
- Almond Flour – almond flour is simply ground up blanched (peeled) almonds.
- Egg Whites
- Cream of Tartar (not baking powder)
- Powdered Sugar
- pinch of salt
- a couple of drops of yellow food coloring (optional)
If you’ve never had an Italian amaretti cookie, you’re in for a treat! Think of it as a crinkle cookie that’s crispy on the outside and chewy on the inside. A traditional Amaretti Cookie recipe features Amaretto liqueur – an Italian almond liqueur – and almond extract.
However, you can make amaretti with pistachios or flavor the cookies with citrus zest! If you love lemon and the chewy texture of amaretti cookies, you are going to love this easy Italian holiday cookie recipe.
How to make Lemon Amaretti Cookies
Start by preheating your oven to 325 F. Line a baking pan with parchment paper.
Now, whisk together the dry ingredients – almond flour, salt and sugar.
Next, you will need to whisk together the eggs whites and cream of tartar. You want to make sure to beat the eggs until they reach the point of about medium peaks. This means that they will hold their shape but are not quite at the firm stage. Then, fold in the finely grated lemon zest and lemon juice into the eggs.
Use a spoon to combine the dry ingredients with the egg mixture. Stir until just combined. The mixture will be slightly crumbly.
Use a cookie scoop or melon baller to scoop out even-sized balls of cookie dough. Roll the batter into a ball using your hands. Lastly, roll the ball in powdered sugar and place the amaretti cookie on your baking sheet leaving about an inch between the cookies.
Bake them for about 25 minutes, or until the cookies are light in color and slightly golden on the bottom. Cool on the baking sheet before moving to a cooling rack.
For more traditional Italian cookie recipes and holiday treats, try my:
- Italian Chestnut Cookies
- and my Cream Cheese Almond Cookies.
- Italian Amaretti Mousse
Lemon Lovers – you gotta try my:
- Lemon Truffles and my
- French Lemon Tart.
Italian Lemon Amaretti Cookies - Lemon Almond Flour Cookies
Lemon Amaretti Cookies - These Almond Flour Lemon Cookies are a twist on an authentic Italian Amaretti recipe. These are soft, chewy, lemony and perfect for any occasion.
- 2 ½ cups almond flour - 240 g
- 1 cup sugar - 200 g
- 2 large egg whites
- ¼ teaspoon cream of tartar
- 1 tablespoon lemon zest one lemon
- 1 tablespoon lemon juice
- ¼ cup powdered sugar for rolling
Preheat oven to 325 degrees. Line a cookie sheet with a baking mat or parchment paper; set aside.
In a medium bowl, whisk together the almond flour and sugar with a pinch of salt.
Using a handheld mixer, whisk the eggs whites and cream of tartar in a large bowl until they hold peaks - medium form. Now whisk in the lemon zest and juice until just combined. If you want, add in some drops of lemon food color.
Add in the combined dry ingredients to the egg mixture and use a big spoon to carefully stir until all ingredients are combined and a dough forms.
Place the powdered sugar in a small bowl. Use a small cookie scoop or melon baller to scoop out 1 inch balls of dough. With your hands, roll the dough into walnut sized balls. Then roll the ball in powdered sugar just to coat. Place the amaretti cookies on the baking sheet leaving about an inch and a half between each cookie.
Bake for 20-25 minutes or until the bottom of the cookies are lightly golden and the tops of the cookies start to crack. Remove from the oven and cool on the baking sheet before moving to a wire rack to cool completely.
They turned out so good that I had to make my second batch already
Geniale Kekse. Die gibt’s wieder