Soft Italian almond cookies, also known as Amaretti morbidi, are a delightful treat made from simple yet flavorful ingredients. They are naturally gluten-free, boasting a chewy texture and intense almond flavor. Traditionally associated with Italian bakeries and festive tables, these cookies are incredibly versatile — served with espresso, used as gifts, or included in dessert platters. Mastering them is easier than it seems, and this comprehensive guide will walk you through every step.
Understanding the Ingredients
Each ingredient in this recipe plays a crucial role in flavor, texture, and structure. Let’s break down the list:
1. Almond Flour (2 cups or 200 g)
Almond flour is the backbone of the cookie. It provides the nutty richness, chewy texture, and subtle oiliness that gives these cookies their signature bite. It’s essential to use blanched almond flour (made from skinless almonds) for a smoother, lighter texture. Avoid almond meal, which is coarser and darker.
2. Granulated Sugar (1 cup or 200 g)
Sugar doesn’t just sweeten these cookies — it also contributes to structure. The sugar draws moisture from the egg whites, helping create the chewy, slightly crisp crust while maintaining a moist interior.
3. Orange Zest (Zest of 1 Orange)
Aromatic citrus zest complements the almond flavor perfectly, lifting the cookie’s flavor profile. Use organic oranges if possible and zest only the colored part of the peel, not the bitter white pith.
4. Egg Whites (2 large)
Egg whites are the binder. When whipped, they trap air, giving the cookies a tender lift without making them cakey. They also provide protein that firms up the cookie as it bakes.
5. Almond Extract (½ tsp)
This extract intensifies the nutty flavor. A little goes a long way, so measure carefully — too much can create an overpowering, artificial taste.
6. Vanilla Extract (¼ tsp)
Vanilla balances the almond and citrus notes, offering a background warmth and depth.
7. Salt (¼ tsp)
Salt is essential in sweet baking. It enhances flavors, balances sweetness, and brings out the best in the almond and citrus notes.
The Science Behind the Texture
Soft Italian almond cookies are characterized by their tender, chewy interior and delicate outer crust. The key to this texture lies in:
- Proper mixing of egg whites into dry ingredients.
- Not overbaking — they should just begin to turn golden.
- Moisture retention — sugar and almond flour both help trap moisture.
Step-by-Step Instructions
Step 1: Prepare Your Baking Tools
- Preheat oven to 325°F (165°C).
- Line a baking sheet with parchment paper.
- Prepare a small bowl of water and a second small bowl with powdered sugar (for coating if desired).
Step 2: Mix Dry Ingredients
In a large bowl, combine:
- 2 cups almond flour
- 1 cup granulated sugar
- Orange zest
- Salt
Use a whisk to evenly distribute ingredients and break up any clumps.
Step 3: Whip the Egg Whites
- In a clean, dry bowl, add 2 large egg whites.
- Use an electric mixer to whip until soft peaks form. The egg whites should look glossy and hold their shape but still droop at the tip.
Step 4: Combine Wet and Dry
- Add the whipped egg whites to the dry mixture.
- Add almond and vanilla extracts.
- Mix gently with a spatula or your hands. The dough will be sticky and soft but should hold its shape when formed into balls.
Step 5: Shape the Cookies
- With wet hands, roll about 1 tablespoon of dough into a ball.
- Optional: Roll each ball in powdered sugar for a snowy finish.
- Place on the prepared baking sheet, spacing 2 inches apart.
- Slightly flatten each cookie with your fingers.
Step 6: Bake
- Bake for 18–22 minutes, or until the cookies are just set and starting to crack on top.
- They should remain pale but lightly golden on the bottom.
Step 7: Cool and Serve
- Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
- Enjoy warm or store in an airtight container once completely cooled.
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