Amaretti Cookies

Amaretti Cookies, Vegan
I love all things almond, and amaretto cookies are right up there at the top of my list.With a crispy, crumbly exterior and a chewy inside, these cookies, which are made mostly with almonds and which bedazzle you with their almond-y flavor, are a delicious treat from Italy, the subject of my It’s A Vegan World event for the month of February. So this just seemed like a perfect time to share these with you.

Veganizing these cookies was a bit of a challenge. Amaretti cookies are usually flourless, and the almonds, ground into a flour (or sometimes paste), are bound by frothy egg whites which also give the cookies their light airiness. Since egg whites are not for me, I used a small amount of whole-wheat pastry flour, just half a cup, and some egg replacer powder to bind them. They worked perfectly.

In addition to It’s A Vegan World: Italian, I am also sending these to Madhuram for her Egg Replacer event. Her egg substitute for the month is egg replacer powder.
Enjoy, everyone!
Amaretti Cookies, Vegan

Amaretti Cookies
 
Prep time
Cook time
Total time
 
Vegan Amaretti Cookies
Author:
Recipe type: Cookies
Ingredients
  • 1½ cups almond flour (around 1 cup of almonds, processed to a powder in a food processor)
  • ½ cup whole-wheat pastry flour (can substitute with all-purpose)
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 3 tsp EnerG egg replacer powder mixed with 4 tbsp water
  • ¾ to 1 cup confectioners' sugar (I like mine a little less sweet but add a whole cup if you like them sweet)
Instructions
  1. Mix together the almond flour, pastry flour and baking powder.
  2. In a food processor, or by hand, add to the flour mixture the sugar, the two extracts, and the egg-replacer mixture. If using a food processor, pulse a few times to mix the ingredients.
  3. The dough will be sticky. With a teaspoon, place rounded mounds of the mixture on a cookie sheet greased well, or covered with parchment paper and then greased.
  4. Bake in a preheated 300-degree oven about 25-30 minutes until the tops are lightly browned, and the bottoms are a deeper, richer golden-brown.
  5. Place the sheet on a rack to cool about 10 minutes. Then, using a thin spatula, remove the cookies from the cookie sheet and place directly on the rack to cool thoroughly.
  6. When cooled, sprinkle tops with some powdered confectioners sugar.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

25 thoughts on “Amaretti Cookies

  1. Permalink  ⋅ Reply

    Mihl

    February 5, 2009 at 5:56pm

    These look really nice! When I veganised amaretti it took me quite some trials. They came out well after all, but then I realized that I actually should have put some real almonds into them. I need to get back to the recipe.

  2. Permalink  ⋅ Reply

    Asha

    February 5, 2009 at 6:02pm

    WOW!! Inside shot looks so yum. Enjoy! :)

  3. Permalink  ⋅ Reply

    Mahimaa's kitchen

    February 5, 2009 at 6:04pm

    Cookies look sooooo good Vaishu.I am extremely tempted to try.. but i don’t have egg replacer…will see if it is available in grocery store next time i go.

  4. Permalink  ⋅ Reply

    Cham

    February 5, 2009 at 9:08pm

    Vegan amaretti came out really superb! Love the inside of ur cookie!

  5. Permalink  ⋅ Reply

    DJ Karma

    February 5, 2009 at 9:17pm

    Amazing what you can do without the eggs! Those look great with the almonds in them (and not just almond extract).

  6. Permalink  ⋅ Reply

    Curry Leaf

    February 5, 2009 at 11:19pm

    They look very very good.I think only energ can be used to replace egg whites

  7. Permalink  ⋅ Reply

    Madhu

    February 5, 2009 at 11:26pm

    Beautiful shot.. cookies looks amazing and healthy too…

  8. Permalink  ⋅ Reply

    Yasmeen

    February 6, 2009 at 1:28am

    I love these Italian cookies,with my favorite nut ,I must try these:)
    BTW vaishali,the vegan challah bread link is not reachable.

  9. Permalink  ⋅ Reply

    Alka

    February 6, 2009 at 4:15am

    Simply delicious….looks heavenly almond-y ;-)
    You know wht till few months back,cakes,cookies etc belonged to two families for me…veg or nonveg.But after visiting blogs like yours ,i came know about third family too…its amazing how u can stick to ur vegan diet..way to go girl…Kudos !

  10. Permalink  ⋅ Reply

    Dibs

    February 6, 2009 at 4:17am

    I am becoming a total fan! It is amazing what you can do without egg. I dont have egg, and always feel handicapped with cakes and cookies! Most experiments yeild hard or tough results!!

  11. Permalink  ⋅ Reply

    sowmya

    February 6, 2009 at 7:32am

    wow..lovely recipe..and the cookies look so good..

  12. Permalink  ⋅ Reply

    Priya

    February 6, 2009 at 9:05am

    COokies looks gorgeous n tempting one…

  13. Permalink  ⋅ Reply

    Gita's Kitchen

    February 6, 2009 at 4:58pm

    I love Amaretti cookies…a healthy vegan version of these cookies…I should try this one..Thanks for sharing the recipe Vaishali :)

  14. Permalink  ⋅ Reply

    PurpleStick.

    February 6, 2009 at 5:39pm

    Mmm I love almond cookies too! And these look great, nice and fluffy on the inside.
    And thank you for the tips on the pie recipe. I couldn’t find any trans fat free vegetable shortening, so it looks like I will have to use Earth Balance..I hope it still comes out well.

  15. Permalink  ⋅ Reply

    Soma

    February 7, 2009 at 5:07am

    Those are so good. I had planned on doing Amaretti for Meeta’s Spice Cookies, but could not get myself to make them… Love the texture..

  16. Permalink  ⋅ Reply

    Aparna

    February 9, 2009 at 5:37pm

    The texture of your cookies is just great.
    What could I use instead of EnerG? Would flax seeds do the job, do you think?

  17. Permalink  ⋅ Reply

    Vaishali

    February 9, 2009 at 7:05pm

    Mihl, Asha, Thanks.

    Mahimaa, you could try substituting an equal amount of cornflour.

    Cham, Karma, Curry, Madhu, Thanks!

    Yasmeen, thanks, and I’ve fixed the link.

    Alka, Dibs, Sowmya, Priya, Kitchen Flavors, Gita, Purple Stick, Soma: Thanks!

    Aparna, Thanks, and I’d advise substituting an equal amount of cornflour or — at a pinch — even rice flour (very, very finely ground) instead of the egg replacer. The nuttiness of flax could be just a tad overpowering in these delicately-flavored cookies.

  18. Permalink  ⋅ Reply

    Madhuram

    February 15, 2009 at 1:08am

    You should have named them Amazing Amaretti Cookies. Wow and I also notice that it does not have oil or butter either. That’s really something. Was the water from the EmerG alone enough to make the dough?

    I also have a packet of almond meal and was wondering what to do with it. Thanks so much for this simply amazing recipe.

  19. Permalink  ⋅ Reply

    Anonymous

    December 19, 2009 at 1:47am

    i decided to use bob’s gluten free all-purpose flour blend instead of whole wheat pastry flour and they came out great. just thought i’d pass it along in case anyone can’t eat gluten.

  20. Permalink  ⋅ Reply

    Kate

    January 7, 2010 at 5:18pm

    Thank you for this wonderful recipe. I recently switched from a vegetarian to a vegan diet and was looking for a simple cookie/dessert(I am not much of a baker). These fit what I was looking for and are delicious!

  21. Permalink  ⋅ Reply

    Anonymous

    November 28, 2011 at 6:30am

    Hi Vaishali as I had said that it is time for some action; since I have no access to APF I baked these cookies using maida and didnot add any cornstarch. I can only say that the cookies were not bad. I really liked the texture and the flavour of these cookies. Also, I feel that these cookies need less sugar else the sweetness of sugar overpowers the natural sweetness of almonds.
    Although my first trial on this was out a complete failure the biggest error that i made was pouring all the water together. I ended up with a loose batter and ended up adding more maida to get the right consistency of the batter. I can never get the texture and flavour of ur cookies in mine for 2 main reasons:
    1. M using maida.
    2. I have the synthetic vanilla and almond essence, and not the pure extracts.

    God Bless
    Nisha.

  22. Permalink  ⋅ Reply

    Ahila

    December 25, 2013 at 2:08am

    Baked some amaretti cookies this morning, based on your recipe. They came out delicious! Thank you for sharing the recipe.

    • Permalink  ⋅ Reply

      Vaishali

      December 25, 2013 at 3:38pm

      Ahila, thanks for the feedback. Glad you liked the cookies. Happy holidays!

Thank you for visiting Holy Cow! I love hearing from you, so take a moment to say hello or tell me what you thought of this post. Thank you!