Amaretti Biscuits

The ultimate gluten-free Amaretti Biscuits are crispy on the outside and super soft and chewy on the inside!

5 from 7 votes

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Course: Biscuits, Cookies

Cuisine: Italian

Diet: Gluten Free

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: biscuits

Calories: 106kcal

Cost: $5

Preheat oven to 150 degrees celsius (fan forced) or 300 fahrenheit.
Line two baking trays with baking paper and set aside.
In a large bowl, beat the egg whites until they form firm peaks.
If using a Thermomix: Insert the Butterfly attachment, whip for 3-4 minutes, Speed 3.5. Remove the Butterfly.
Add the almond meal, caster sugar, almond extract and vanilla extract and mix gently with a smooth until combined.
If using a Thermomix: Add the almond meal, caster sugar, almond extract and vanilla extract and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 10 seconds or until combined.
Place the extra caster sugar in a small bowl and the icing sugar in another bowl.
Roll the mixture into heaped teaspoonful-sized balls and toss first in the caster sugar and then in the icing sugar.
Place the coated balls onto the prepared trays (leaving a 5cm gap between each cookie to allow for spreading) and press down lightly with your fingers. Note: the edges with crinkle and crack slightly - this is perfectly ok!
Bake for 15 minutes. Allow to cool on the tray before transferring to a wire rack to cool completely.
TIP: Do not overcook the biscuits - we want them to be soft and chewy on the inside.

RECIPE NOTES & TIPS

Whip the egg whites properly – until firm peaks form. Under-whipping will make the biscuits dense.
Use room-temperature eggs – they’ll whip faster and create more volume.
Don’t overmix the dough once dry ingredients are added – it should be thick and slightly sticky.
Coat generously in both sugars – this gives that classic crackled look.
Spacing matters – leave at least 5cm between biscuits as they’ll spread slightly.
Do not overbake - we want them to be soft and chewy on the inside!
Cool completely before storing – otherwise, moisture will soften them.
Storage: Keep in an airtight container at room temperature for up to a week.
Freezing: Freeze for up to 3 months in a sealed container. Defrost at room temperature before serving.