Amaretti Thumbprint Cookies
These little bites of heaven combine two favorites in one. Amaretti are almond-flavored gluten-free Italian cookies made with just a few simple ingredients. They are crunchy on the outside with a soft chewy center, airy and delicate with a sweet almond flavor.
Thumbprints are cookies with a small indentation in the center filled with a choice of jam or chocolate ganache.
The combination of the two delights is magic! It offers a unique twist on a classic allowing for endless creativity. It results in a scrumptious treat perfect for any occasion.
Amaretti Thumbprint Cookies
Yield: Around 2 dozens
Ingredients
- 2 1/4 cups almond flour
- 3/4 cup sugar
- A pinch of salt
- 2 large egg whites
- 1/4 tsp lemon juice
- 2 tsp amaretto liqueur (optional)
- Confectioner’s sugar for dusting
- Jam of choice for filling
- Chocolate ganache for filling (recipe in the feed)
Instructions
- Preheat the oven to 300 degrees F (150 C).
- Line a baking sheet with parchment paper.
- In a bowl, mix together the almond with the sugar and salt.
- In the bowl of an electric mixer, beat the egg whites with the lemon juice until soft peaks form.
- Gently fold the dry ingredients into the egg whites and add the amaretto if using. Knead with your wet hands until you get a soft sticky dough.
- Lightly dust your hands with confectioner’s sugar and take out 1-inch portions of the dough.
- Shape each portion into a ball then roll it into confectioner’s sugar.
- Flatten the ball slightly between your palms and place it on the prepared sheet.
- Press with the tip of your finger to make an indentation in the center of the cookie.
- Repeat with the remaining dough and place the cookies 1 inch apart on the sheet.
- Bake in the heated oven for 25 minutes.
- If using jam, take out the cookies from the oven 5 minutes before they are fully done, redefine the indentation with the back of a small spoon and drop a small dollop of jam in the center of the cookies then return them to the oven for 5 minutes. Remove and let cool at room temperature.
- For the chocolate filled cookies, take them out of the oven, redefine the indentation with the back of a small spoon, fill with ganache and let cool completely.
