Go Back
Homemade Espresso Amaretti Cookies photo

Espresso Amaretti Cookies

These Espresso Amaretti Cookies are a delightful blend of espresso and almonds, perfect for coffee lovers!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 24 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 1.5 cups Almonds ground
  • 2/3 cup Confectioner Sugar
  • 2 tablespoons Espresso Beans coarsely ground
  • 1 tablespoon Cornstarch (optional)
  • 2 large Egg Whites
  • 1 pinch Salt
  • 1 teaspoon Vanilla pure extract
  • 4 tablespoons Regular Sugar for coating

Equipment

  • Food processor
  • Baking sheet
  • Mixing bowls
  • Electric mixer
  • Cookie scoop or spoon

Method
 

Baking Steps:
  1. Step 1: Preheat the oven to 325°F (163°C).
  2. Step 2: Line a baking sheet with parchment paper.
  3. Step 3: In a food processor, pulse the almonds and espresso beans until finely ground.
  4. Step 4: In a mixing bowl, combine ground almonds, confectioner sugar, cornstarch (if using), and salt.
  5. Step 5: In another bowl, beat the egg whites with an electric mixer until stiff peaks form.
  6. Step 6: Gently fold the egg whites into the dry ingredients along with vanilla extract.
  7. Step 7: Scoop the dough onto the prepared baking sheet, leaving space between each cookie.
  8. Step 8: Sprinkle the tops of the cookies with regular sugar before baking.
  9. Step 9: Bake for 15-18 minutes until lightly golden around the edges.
  10. Step 10: Cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

  • Make the dough a day in advance and refrigerate.
  • Store baked cookies in an airtight container for up to a week.
  • Freeze cookies for up to three months for longer storage.