Raspberry Jam Amaretti Cookies
Raspberry Jam Amaretti Cookies are an elegant, delightful treat that’s perfect for any occasion. These chewy almond treats, with their nutty base and fruity jam, shine at autumn gatherings.
Ingredients
For the Dough:
- 2 large egg whites
- ⅔ cup 135g granulated sugar
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 2⅓ cups 225g almond flour (not almond meal)
- Cane sugar or granulated sugar for rolling
For Finishing:
- ¼ cup 60ml raspberry jam
- Powdered sugar optional, for dusting
Instructions
Prepare Dough
- I preheat the oven to 325°F (165°C) and line a baking sheet with parchment. In a bowl, I whisk 2 egg whites until frothy, about 1 minute. I add ⅔ cup sugar, whisking until thick and creamy, then mix in ½ tsp baking powder, ½ tsp salt, 1 tsp vanilla, and ¼ tsp almond extract. I fold in 2⅓ cups almond flour until no dry spots remain, letting the sticky dough rest for 5 minutes for easier rolling of chewy almond treats.
Shape Cookies
- I scoop the dough into 15–16 portions (about 30g each), roll into balls, and coat in cane sugar. I place them 2 inches apart on the baking sheet and press a ½ tsp indentation in each center for fruity almond cookies.
Bake Cookies
- I bake for 14–16 minutes until cracked and pale golden. I reinforce indentations while warm, then cool completely on a wire rack for crisp soft amaretti delights.
Fill Cookies
- I spoon or pipe ¼ tsp raspberry jam into each indentation, ensuring no overflow for neat chewy almond treats. I dust with powdered sugar (if using) for elegant fruity almond cookies.
Notes
Use almond flour, not almond meal, for best texture. Don’t overbake; cookies should be soft and chewy. Add jam after cooling to avoid sogginess. Use a piping bag for neat jam centers. Try flavor variations with different jams or citrus zest.