Description
Indulge in the delightful taste of raspberry amaretti cookies made with almond flour. These soft, chewy treats offer a harmonious blend of sweet-tart raspberries and rich almond flavor, perfect for any occasion. Their beautiful pink hue and irresistible aroma will fill your kitchen with warmth and joy. Experience a moment of bliss with each bite!
Ingredients
Scale
- 1 cup almond flour
- 1 cup powdered sugar
- 1 cup fresh raspberries (or thawed frozen)
- 2 large egg whites (room temperature)
- 1 tsp vanilla extract
- 1/4 tsp powdered cardamom (optional)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, mix almond flour and powdered sugar until combined.
- In another bowl, whisk egg whites until frothy, then gently fold in vanilla extract and cardamom.
- Combine the dry mixture with the egg whites, folding carefully to maintain air pockets.
- Gently fold in raspberries.
- Drop mounds of dough onto baking sheets about two inches apart.
- Bake for 15-18 minutes until edges are golden but centers remain soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 10g
- Sodium: 5mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg