If you have a soft spot for Italian treats that feel like a warm hug from Nonna’s kitchen, then you’re going to adore this Nonna’s Mascarpone Almond Amaretti Cookies Recipe. These cookies offer the perfect chewy-yet-crisp texture, enriched with the creamy indulgence of mascarpone and the nutty sweetness of almonds. Each bite melts delightfully on your tongue with just the right hint of almond and vanilla, making it impossible to stop at one. Whether you’re baking for a cozy afternoon tea or impressing guests with a homemade dessert, these amaretti are bound to become your new favorite go-to cookie.
Ingredients You’ll Need
This recipe shines because it relies on a handful of simple, everyday ingredients that combine to give these cookies their unforgettable flavor and texture. Every element, from almond flour to mascarpone, plays a crucial role in building that delicate balance of chewiness and crispness.
- Almond flour: Provides the classic nutty base and tender crumb of amaretti cookies, essential for that signature flavor.
- Granulated sugar: Adds sweetness and helps create a lightly crunchy exterior.
- Powdered sugar: Used in both the dough and for rolling, it contributes a fine texture and subtle sweetness on the outside.
- Salt: Enhances all the flavors and balances the sweetness perfectly.
- Almond extract: Amplifies almond flavor, giving the cookies their traditional aroma and taste.
- Vanilla extract: Adds a warm, mellow depth to the cookie flavor.
- Mascarpone cheese: Brings a rich creaminess that keeps the cookies moist and tender inside.
- Egg white: Whipped to stiff peaks, it aerates the dough for a lighter texture.
- Cream of tartar: Stabilizes the whipped egg whites to maintain cookie structure during baking.
- Sliced almonds (optional): Provide an elegant, crunchy topping that adds visual appeal and texture.
How to Make Nonna’s Mascarpone Almond Amaretti Cookies Recipe
Step 1: Prepare Your Oven and Ingredients
Start by preheating your oven to 325°F (160°C) and lining two baking sheets with parchment paper to prevent sticking and ensure even baking. Having everything ready upfront is the secret to a smooth baking experience.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the almond flour, granulated sugar, powdered sugar, and salt. This blend forms the dry backbone of your cookie dough, so make sure to mix well for an even distribution of sweetness and flavor.
Step 3: Add the Flavors and Mascarpone
To the dry mix, stir in the almond extract, vanilla extract, and mascarpone cheese. The mascarpone adds a luscious, creamy texture to the dough that sets these cookies apart from regular amaretti. Mix until a thick, cohesive dough forms—it will feel slightly sticky but should hold together well.
Step 4: Whip the Egg White
In a separate clean bowl, beat the egg white with cream of tartar until stiff peaks form. This step is crucial for creating lightness and lift in the cookies. Be careful not to overbeat, which can dry out the mixture, but aim for a glossy, firm peak.
Step 5: Fold and Shape the Dough
Gently fold the whipped egg white into the mascarpone-almond mixture using a spatula, taking care to keep as much air in the batter as possible. Then, scoop tablespoon-sized portions of dough, rolling them into balls before lightly coating each in powdered sugar for that delicate, snowy finish.
Step 6: Bake to Perfection
Place the dough balls about 2 inches apart on the prepared baking sheets, optionally pressing a few sliced almonds on top for a little extra crunch and visual appeal. Bake the cookies for 18 to 20 minutes, until their edges turn lightly golden and the tops develop charming cracks. Allow the cookies to cool completely on the baking sheet to set their texture before serving.
How to Serve Nonna’s Mascarpone Almond Amaretti Cookies Recipe
Garnishes
For an inviting presentation, dust the cookies with a little extra powdered sugar just before serving. You can also drizzle a thin layer of melted dark chocolate for a decadent touch that contrasts beautifully with the nutty flavor.
Side Dishes
Pair these delicate cookies with a cup of rich espresso or creamy cappuccino. They also complement a light dessert wine or a chilled glass of Vin Santo for that authentic Italian experience.
Creative Ways to Present
Arrange the cookies on a vintage platter with fresh berries and sprigs of mint to elevate their charm at your next gathering. Alternatively, sandwich a dollop of lemon curd or raspberry jam between two cookies for a delightful twist that surprises and delights.
Make Ahead and Storage
Storing Leftovers
Your freshly baked amaretti will keep wonderfully in an airtight container at room temperature for up to five days. This allows the cookies to retain their signature chewy texture with a crisp exterior, perfect for nibbling anytime.
Freezing
If you want to make these cookie magic moments ahead, they freeze beautifully. Just freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag. When you’re ready to enjoy, thaw at room temperature to preserve their tender crumb.
Reheating
Warm your amaretti cookies slightly in a preheated 300°F (150°C) oven for 5 minutes to refresh their crispiness and soften the mascarpone inside, making every bite feel freshly baked.
FAQs
Can I substitute mascarpone with cream cheese?
You can use cream cheese in a pinch, but mascarpone’s creamy, mild flavor and smooth texture are unique. Cream cheese might alter the taste slightly, making the cookies tangier and less rich.
Are these cookies gluten-free?
Yes! Since the recipe uses almond flour instead of wheat flour, Nonna’s Mascarpone Almond Amaretti Cookies Recipe is naturally gluten-free and suitable for those avoiding gluten.
What is the role of cream of tartar in this recipe?
Cream of tartar stabilizes the egg whites, helping them hold their shape and volume after whipping. This step is key to achieving the light texture in these amaretti cookies.
Can I make these cookies without almond extract?
You can, but almond extract is what gives amaretti their classic flavor. If you must skip it, consider adding a tiny bit of vanilla extract to compensate, although this will change the traditional taste.
How do I know when the cookies are done baking?
Look for lightly golden edges and cracked tops—they should feel set but still soft when you gently press them. Overbaking can make them too hard, so keep a close eye during the final minutes.
Final Thoughts
Bringing Nonna’s Mascarpone Almond Amaretti Cookies Recipe into your kitchen means inviting a little piece of Italian warmth and tradition to brighten your day. With its simple ingredients and straightforward steps, this recipe is a joy to bake and even more delightful to share. Give these cookies a try—you’ll find they quickly become a treasured favorite in your baking repertoire.
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Nonna’s Mascarpone Almond Amaretti Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free, Vegetarian
Description
Nonna’s Mascarpone Almond Amaretti Cookies are delicate Italian treats offering a perfect blend of almond flour and mascarpone cheese for a moist, tender texture. Lightly sweetened and flavored with almond and vanilla extracts, these gluten-free cookies feature a crackled top and optional sliced almonds for added crunch.
Ingredients
Dry Ingredients
- 2 1/2 cups almond flour
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar, plus more for rolling
- 1/4 teaspoon salt
Wet Ingredients & Flavorings
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 cup mascarpone cheese, room temperature
- 1 large egg white
- 1/4 teaspoon cream of tartar
Topping
- Sliced almonds for topping (optional)
Instructions
- Preheat and Prepare Baking Sheets: Set your oven to 325°F (160°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, granulated sugar, powdered sugar, and salt. Stir these dry ingredients thoroughly to create a uniform base for your dough.
- Add Flavor and Mascarpone: Stir in the almond extract, vanilla extract, and room-temperature mascarpone cheese. Mix until a thick dough forms, ensuring all ingredients are well incorporated.
- Whip Egg Whites: In a separate clean bowl, beat the egg white with cream of tartar until stiff peaks form. This step adds lightness and structure to the cookies.
- Fold Egg Whites into Dough: Gently fold the beaten egg white into the almond mixture until fully incorporated, taking care not to deflate the mixture.
- Shape and Coat Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Lightly coat each ball in powdered sugar, then place them about 2 inches apart on the prepared baking sheets. Optionally, press a few sliced almonds on top of each cookie for garnish.
- Bake: Bake the cookies for 18–20 minutes or until the edges are lightly golden and the tops are cracked, indicating they are perfectly baked.
- Cool: Allow the cookies to cool completely on the baking sheet before removing or serving to let them set properly.
Notes
- Use room-temperature mascarpone for the best texture and easier mixing.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
- These cookies freeze well, making them perfect for making ahead.
- Using a small cookie scoop helps ensure consistent cookie size.
