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.
Enjoy, everyone!
Looking for more vegan cookie recipes?
Vegan and gluten-free Italian amaretti cookies
Vegan Shortbread Cookies
Vegan White Chocolate Macadamia Nut Cookies
Vegan Chocolate Cinnamon Cookies
Vegan Gingersnap Cookies
Vegan Italian Amaretti Cookies Recipe
Amaretti Cookies
Vegan Amaretti Cookies
Ingredients
- 1 1/2 cups almond flour (around 1 cup of almonds, processed to a powder in a food processor)
- 1/2 cup whole-wheat pastry flour (can substitute with all-purpose)
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3 tsp EnerG egg replacer powder mixed with 4 tbsp water
- 3/4 to 1 cup confectioners' sugar (I like mine a little less sweet but add a whole cup if you like them sweet)
Instructions
- Mix together the almond flour, pastry flour and baking powder.
- 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.
- 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.
- 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.
- 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.
- When cooled, sprinkle tops with some powdered confectioners sugar.
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.
Hi! I made these cookies yesterday, they were wonderful, thanks for the recipe! I only supstituted egg replacer powder with 3 t of corn starch + 5 T water. The only problem I have with these cookies is that they become very hard the next day and are appropriate to eat only when dipped in a tea or coffee…any solutions how to make them stay soft till the next day? Thanks in advance for your help!
Biscotti!
Wow – my boys and I just made these and they are absolutely amazing. We didn’t have any egg-replacer, so used three tbsp of ground flaxseed with seven tbsp water instead. Thank you for this lovely recipe!
PS: We used gluten free flour as well and the recipe still worked.
Susannah, so wonderful that the recipe worked for you with gluten-free flour. And happy you and your boys enjoyed it! Thanks for letting me know. 🙂
Baked some amaretti cookies this morning, based on your recipe. They came out delicious! Thank you for sharing the recipe.
Ahila, thanks for the feedback. Glad you liked the cookies. Happy holidays!
woow! Vegan’s amaretti. never seen before. I will try. 🙂
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.
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!
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.
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.
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.
The texture of your cookies is just great.
What could I use instead of EnerG? Would flax seeds do the job, do you think?
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..