Raspberry Amaretti Cookies Recipe

I absolutely love this Raspberry Amaretti Cookies Recipe because it combines the nutty, chewy texture of amaretti with bright, natural raspberry flavor in such a simple way. If you’re anything like me, you appreciate a cookie that’s not too sweet but packed with personality—and these cookies deliver just that. They’re perfect for a cozy afternoon treat, an elegant cookie platter, or even gifting to friends during the holidays.

When I first tried this recipe, I was blown away by how the freeze-dried raspberries give the cookies a delightful color and taste without adding moisture that could mess with the texture. Plus, the almond flour and amaretti vibes make these cookies gluten-free, which means you can easily share them with everyone at the party. Once you get these on your baking radar, you’ll find yourself coming back to them time and again.

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Ingredients You’ll Need

The magic of this Raspberry Amaretti Cookies Recipe lies in how these ingredients come together—almond flour forms the chewy base while ground freeze-dried raspberries bring a vibrant flavor punch. Be sure to use finely ground raspberries so the cookies bake evenly and develop their characteristic rosy hue.

• Almond flour or very finely ground almonds: Using sifted almond flour helps keep the texture light and avoids clumping.
• Granulated sugar: Balances the tartness from the raspberries and ensures the perfect sweetness.
• Freeze-dried raspberries: Freeze-dried raspberries add intense flavor without extra moisture; grind them finely for best results.
• Salt: Just a pinch to enhance the flavors and balance the sweetness.
• Egg whites: Whisked to soft peaks, they give the dough its lovely sticky binding texture.
• Lemon juice: A splash brightens the flavor and helps stabilize the egg whites.
• Almond extract: A little extra almond flavor deepens the cookie’s nutty profile.
• Confectioners’ sugar: For rolling the cookie balls, creating the classic crackled, snowy tops.

Variations

One of the things I love about this Raspberry Amaretti Cookies Recipe is how easy it is to customize. If raspberries aren’t your favorite, you can swap in other freeze-dried berries or add a hint of citrus zest to brighten things up even more.

• Berry Swap: I’ve substituted freeze-dried strawberries or blackberries before and still ended up with deliciously vibrant cookies.
• Chocolate Drizzle: For an indulgent touch, try drizzling melted dark chocolate over cooled cookies—my family goes crazy for this.
• Extract Alternatives: Sometimes I use vanilla or rose water instead of almond extract for a different flavor twist.
• Nut-Free Version: Although amaretti is traditionally almond-based, you could experiment with coconut flour and unsweetened shredded coconut for a nut-free version.

How to Make Raspberry Amaretti Cookies Recipe

Step 1: Prep Your Oven and Baking Sheets

Start by preheating your oven to 300°F (150°C). Stack two lightweight, light-colored cookie sheets together—a trick I learned that keeps the cookie bottoms from over-browning. Then, line them with parchment or a silicone baking mat for easy clean-up and even baking.

Step 2: Grind the Freeze-Dried Raspberries

Using a food processor or a spice grinder, pulse the freeze-dried raspberries until you get a fine powder. This ensures the raspberry flavor distributes evenly throughout the dough and helps the cookies take on that lovely pink shade. If some bits stay a little chunkier, that’s fine—it adds a nice texture and surprise bursts of flavor.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together the almond flour, granulated sugar, salt, and the freshly ground raspberry powder. The even distribution of fruit and dry ingredients helps the dough come together and prevents clumps of raspberry or almond.

Step 4: Whisk Egg Whites to Soft Peaks

In a clean mixing bowl (or stand mixer), whisk the egg whites with the lemon juice until soft peaks form. This means when you lift the whisk, the peaks will hold but curl gently downwards. This step is crucial to get the right cookie texture—light but chewy without being dense.

Step 5: Combine and Form the Dough

Add the whipped egg whites and almond extract to the dry mixture, stirring gently until a soft, sticky dough forms. Don’t be afraid to use your hands here—kneading lightly helps bring everything together. This dough won’t be as delicate as macaron batter, so a bit of firmness is totally fine.

Step 6: Shape and Sugar-Coat the Cookies

Dust your hands lightly with confectioners’ sugar to keep the dough from sticking, then use a small cookie scoop or spoon to portion 1-inch balls. Roll each ball smoothly, then coat them generously in powdered sugar to create that signature crackled look after baking. Space them about 1 inch apart on the baking sheets to give them room to spread.

Step 7: Bake to Perfection

Bake the cookies for 30 to 35 minutes, watching for cracked tops and light golden bottoms. If you’re not using the double-sheet trick, keep an eye around 25 minutes to avoid over-browning. For a crunchier bite, leave them in for an additional 5 minutes until the tops show a gentle golden hue. Once out, let them cool briefly on the sheets before transferring to a wire rack completely.

How to Serve Raspberry Amaretti Cookies Recipe

Garnishes

I like to keep garnishes simple with these cookies—a light dusting of extra confectioners’ sugar right before serving elevates their look and adds a delicate sweetness. Fresh raspberries on the side or a sprig of mint can add a fresh pop of color and brighten the plate.

Side Dishes

These Raspberry Amaretti Cookies pair beautifully with a cup of strong espresso or a bright cup of Earl Grey tea. For a more indulgent spread, I often serve them alongside creamy mascarpone or whipped cream, which balances their nutty chewiness perfectly.

Creative Ways to Present

For special occasions, I love arranging these cookies in a layered glass jar or a pretty tin, sprinkled with edible rose petals or freeze-dried raspberry bits for a romantic touch. You can also dip one edge in melted chocolate and let it set for a fancy finish that guests always admire.

Make Ahead and Storage

Storing Leftovers

Leftover Raspberry Amaretti Cookies keep wonderfully at room temperature in an airtight container or resealable bag for up to five days. I’ve found that storing them this way preserves their texture and flavor better than refrigeration, which can sometimes dry them out.

Freezing

Freezing works well if you want to bake ahead. Simply freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe container or bag. When I’m ready to enjoy them, I thaw at room temperature for about an hour, and they taste just as fresh as the day they were baked.

Reheating

If you want to refresh your cookies’ crispness, pop them in a 300°F oven for about 5 minutes, watching closely so they don’t brown further. This little trick brings back that lovely crackly top and soft chew inside, just like fresh-baked.

FAQs

Final Thoughts

I truly believe this Raspberry Amaretti Cookies Recipe deserves a spot in your baking rotation—it’s approachable, gorgeous, and utterly delicious. Whether you’re baking for a crowd or just craving a special treat for yourself, these cookies never disappoint. Give them a try and watch your friends and family fall in love with the unique combo of nutty sweet and fruity tart flavors!

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