• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

    Left menu area

    Gourmande in the Kitchen

    A collection of whole food, seasonal recipes

    Right menu area

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • Home
  • Start Here
  • Recipes
  • Contact
  • Work with Me

December 18, 2013

Amaretti Thins | Crunchy Almond Cookies (Gluten-Free, Grain-Free, Paleo Friendly)

Home » Recipes » Diets » Gluten-Free » Amaretti Thins | Crunchy Almond Cookies (Gluten-Free, Grain-Free, Paleo Friendly)

  • Pin

A crisp and crunchy almond cookie that’s lighter than air.

Crisp and crackly cookies with the delicate taste of almonds.

I’ll admit to having a sweet tooth and the thought of having a little treat each day gives me something to look forward to.  While most of the year I’ll happily reach for a piece of chocolate, the holidays give me just the excuse I need to hole up in my kitchen and indulge in some baking and cookie making. Hopefully you’ll indulge me as I post another cookie for you to try this week.

Although there’s clearly no shortage of delicious cookie recipes floating around the web this time of year, I’d like to call your attention for a moment to these crisp and crackly cookies with the delicate taste of almonds.

Crisp and crackly cookies with the delicate taste of almonds.

Inspired by Amaretti cookies, the traditional Italian cookies made from bitter almonds and apricot kernels that make an appearance during the holidays in festive red tins or on homemade cookie platters, these thins make an excellent addition to the holiday cookie tin.

Pale brown, flecked with toasted bits of almonds on top, these almond cookies call to mind a flatter version French macaron shells but with the heartier crunch of  Italian Amaretti cookies.  The whipped egg white base gives them a delicate and crisp texture through and through, creating that melt-in-your-mouth quality after the initial crunch.

Best of all, you hardly need anything to make them.  Egg whites are beaten with coconut sugar until pale and creamy and then a splash of almond extract and almond flour are stirred in to create a loose, buff colored batter that that you drop by the teaspoonful onto baking sheets before hitting the oven for a long slow bake.

Crisp and crackly cookies with the delicate taste of almonds.

Dunked in a cup of tea or packaged up in a tin for giving they keep well for a long time making them ideal for the season.

Amaretti Thins | Crunchy Almond Cookies (Gluten-Free, Grain-Free, Refined Sugar-Free, Paleo Friendly)

Yields makes about 20-24 1 inch cookies

Crisp almond cookies that are light as air.

20 minPrep Time

25 minCook Time

Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

  • 1 large egg white, at room temperature
  • 1/3 cup/66g coconut sugar
  • ½ cup/60g blanched almond flour
  • 1/8 teaspoon almond extract (optional, you can also replace the almond extract with ¼ tsp of vanilla extract for a milder flavor)
  • 2 Tablespoons/14g sliced almonds, light crushed with your hands

Instructions

  1. Preheat the oven to 300°F.
  2. Line two or more baking sheets with parchment paper and set aside.
  3. Whisk together the egg white and coconut sugar in a metal bowl set over a pot of barely simmering water until the sugar dissolves and the mixtures is just barely warm to the touch. Remove from heat and continue to beat the egg and sugar mixture either with a handheld mixer or stand mixer until it increases in volume and is pale, ribbony and thickened. The mixture should be light beige and look shiny. Add in the almond extract if using.
  4. With a rubber spatula, fold the almond flour into the egg white mixture in three times; do this gently until well incorporated and the consistency of peanut butter.
  5. Use a teaspoon to spoon the batter into small rounds on the prepared baking sheets, leaving 1 inch between as the batter will spread. Top with the crushed sliced almonds.
  6. Bake for 20-25 minutes until lightly golden.
  7. Remove from the oven and transfer the entire sheet with the cookies to a cooling rack. Do not attempt to remove them immediately, the cookies will harden as they cool. When completely cool, remove them from the parchment and store in an airtight tin.

Notes

Gluten-Free, Grain-Free, Paleo, Refined Sugar-Free

NOTE: Recipe can be doubled

7.8.1.2
114
https://gourmandeinthekitchen.com/crunchy-almond-cookies/
gourmandeinthekitchen.com

Disclosure: This post contains affiliate links. Find out what that means for you here.

You might also like...

  • Chocolate Dipped Nut BitesChocolate Dipped Nut Bites
  • Maple Spice Squash Butter Recipe (Refined Sugar-Free, Vegan, Paleo)Maple Spice Squash Butter Recipe (Refined Sugar-Free, Vegan, Paleo)
  • No-Bake Chocolate Fudge Fridge Cake (Raw, Vegan, Paleo)No-Bake Chocolate Fudge Fridge Cake (Raw, Vegan, Paleo)
  • Plum Frangipane Gratin (Gluten-Free, Grain-Free, Paleo)Plum Frangipane Gratin (Gluten-Free, Grain-Free, Paleo)
  • Chocolate Date Caramel Walnut Tart (Gluten-Free, Grain-Free, Vegan)Chocolate Date Caramel Walnut Tart (Gluten-Free, Grain-Free, Vegan)
  • Raw Double Layer Chocolate Fudge with Cacao NibsRaw Double Layer Chocolate Fudge with Cacao Nibs
  • Chocolate Sandwich Cookies with Chocolate Cream Filling (Gluten-Free, Grain-Free, Nut-Free, Vegan, Paleo Friendly)Chocolate Sandwich Cookies with Chocolate Cream Filling (Gluten-Free, Grain-Free, Nut-Free, Vegan, Paleo Friendly)
  • 50 Favorite Gluten-Free and Grain-Free Desserts and Sweets for the Holidays50 Favorite Gluten-Free and Grain-Free Desserts and Sweets for the Holidays
Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.

Filed Under: Courses/Meal, Diets, Gluten-Free, Grain-Free, Paleo, Recipes, Sweets Tagged With: almond flour, almonds, cookies, dessert, gluten-free, grain-free, paleo, sweet, vegetarian

SUBSCRIBE TO THE NEWSLETTER

Never miss a recipe again, get the latest recipes sent directly to your inbox!

Reader Interactions


Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe: ☆☆☆☆☆

  1. Karen B says

    October 10, 2019 at 7:41 am

    I needed to use Swerve instead of the coconut sugar to stay on my diet. I don't know if this made a difference. I had trouble folding my almond flour in. It didn't mix well without deflating my egg whites. So needless to say my cookies don't look anything like the picture and they didn't quite have the texture that the recipe was going for. I probably should have beat them longer. However, they are indeed crunchy! BIG WIN! I love crunchy cookies and all the almond flour recipes I've found are more cake-like. Also, the almond flavor is very nice. I didn't have the sliced almonds. My diet doesn't allow for almonds that aren't blanched so I skipped those. The only change I would make to these to suit my own personal taste is to lower the sweetener and up the almond extract. I typically like to lower the sweetener in recipes and I LOVE almond extract.
    Reply
  2. Jasmin says

    December 22, 2014 at 11:18 pm

    Can you think of any reason that my egg and coconut sugar didn't go thick and ribbony? I'm on my third attempt and I can't figure out why it's not working for me!
    Reply
    • Sylvie says

      January 28, 2015 at 1:09 pm

      If some egg yolk gets into the mix accidentally it could prevent the whites from whipping up correctly or if the bowl or utensils have any leftover oil on them that could happen as well. The only other thing I can think of is that the egg white wasn't at room temperature or that the beaters weren't reaching the mixture properly since there's not very much of it in order to beat it correctly. Were you using a hand mixer or a stand mixer?
      Reply
  3. Carrie says

    November 24, 2014 at 6:06 am

    I know if I get a recipe from your site, it will be great. This recipe did not disappoint! In fact, it was amazing. Not even as a paleo recipe, but as a recipe, PERIOD. These cookies were amazing. Simply delicious and so easy. Easily my new absolute favorite cookie recipe. Thank you so much!
    Reply
    • Sylvie says

      November 24, 2014 at 8:18 pm

      Thanks Carrie, that's the best kind of compliment!
      Reply
  4. Erica says

    September 19, 2014 at 9:38 am

    Hello! Your cookies look great! I am a trying out gf and almond meal cookies and they tend to get soggy after a few hours and not stay crisp. Do yours stay crisp? Thanks so much!!
    Reply
    • Sylvie says

      September 20, 2014 at 1:46 am

      Yes these are crunchy and stay crunchy thanks to the beaten egg whites.
      Reply
« Older Comments

Primary Sidebar

Fast, Fresh, Feel Good Food

Here you'll find fresh, feel good food made fast with recipes that don’t skimp on satisfaction. Everything you see is free from gluten and processed ingredients with many paleo, vegan, raw and allergy-friendly options as well.

Get Started Here...

Search for Recipes...

As Seen On…

POPULAR NOW

Chocolate Gelato
Baked Sweet Potatoes Stuffed with Feta, Olives and Sundried Tomatoes
How to Make Fresh Mint Tea
Brown Derby Grapefruit Cocktail
Homemade Skin Cream | Healthy Homemade Series Part 1
Chocolate Peppermint French Silk Brownie Bars (Paleo, Vegan)

FIND RECIPES

SEARCH BY TYPE

COPYRIGHT – PRIVACY POLICY – DISCLOSURES

Copyright/Terms of Use

Privacy Policy

Disclosures

Copyright © 2021 Gourmande In The Kitchen · Implemented by WPopt

logo
  • Home
  • Start Here
  • Recipes
  • Contact
  • Work with Me