Description
These Vegan Amaretti Cookies are a delightful dairy-free treat featuring blanched almond flour and aquafaba for a light, chewy texture infused with zesty lemon and amaretto liqueur. Coated in powdered sugar and baked to golden perfection, they are perfect for enjoying with tea or as a sweet snack.
Ingredients
Main Ingredients
- 2½ cups blanched almond flour
- 6 tbsp powdered sugar
- ⅔ cup granulated sugar
- ½ cup aquafaba
- ¼ tsp salt
- 1 tsp lemon zest
- 1 tbsp amaretto liqueur
For Coating
- Powdered sugar to coat cookies
Instructions
- Mix Dry Ingredients: Combine almond flour, powdered sugar, and granulated sugar in a medium bowl. Sift or whisk thoroughly to break up any clumps and ensure an even distribution of ingredients.
- Beat Aquafaba: In a large metal or glass bowl, beat the aquafaba with salt using electric beaters or a stand mixer on medium-high speed until soft peaks form, about 5 minutes, creating a fluffy base for the dough.
- Add Flavorings and Combine: Gently stir in lemon zest, then fold in the almond flour mixture completely. Stir in amaretto liqueur. The resulting dough will be sticky and soft but can be formed into a ball.
- Chill Dough: Cover the dough and chill it for at least 30 minutes, or longer if it is a warm day, to help it firm up for easier handling.
- Prepare Baking Sheets and Oven: Preheat the oven to 325°F (160°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Form Dough Balls: Place powdered sugar for coating in a small bowl. Using a teaspoon, scoop heaping 2 tsp-sized balls of dough. Roll each between your hands to form a smooth ball.
- Coat and Arrange: Roll each dough ball in powdered sugar until thoroughly coated. Arrange them on the prepared baking sheets, spacing at least 2 inches apart to allow for spreading.
- Bake Cookies: Place baking sheets on a rack in the upper third of the oven to avoid over-browning the bottoms. Bake for 18-20 minutes or until the cookies turn golden brown beneath the sugar coating.
- Cool Cookies: Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring them to a cooling rack to cool completely. Enjoy your vegan amaretti cookies!
Notes
- For best results, use blanched almond flour for a fine texture.
- Aquafaba is the liquid from canned chickpeas; ensure it is well whipped for proper texture.
- Amaretto liqueur adds authentic flavor but can be omitted for an alcohol-free version.
- Store cookies in an airtight container at room temperature for up to a week.
- If dough is too sticky, chilling longer or lightly dusting hands with powdered sugar can help with shaping.
- Keep an eye on baking time as ovens vary; cookies should be golden brown underneath but not burnt.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
