Christmas is fast approaching, and once again, I’m thinking about what to give friends and family. This year, I’ve decided to bake Lemon Amaretti cookies and Espresso Amaretti cookies. They’ve got the perfect mix of crispiness and chewiness, and they’ve gone down a treat in my test runs. I’m sure they’ll make lovely, homemade gifts.
What Happened When I Made It
A few weeks ago, I baked these cookies to test them out. My daughter Nisha took them to school for the other teachers to try, and the feedback was great – everyone loved them! The lemon flavour was particularly popular, so I’m planning to make that one a bit stronger this time.
In my trial, I dipped some of the espresso amaretti in chocolate, just one side, but after hearing what people thought, I decided to skip that. It turns out the chocolate took away from the flavour, and everyone agreed the biscuits were best on their own.
After hearing how much everyone liked them, I realised I’d need to bake a lot more. I started with a small batch, but after that I made two full batches – one with lemon and the other with espresso. That’s 8 cups of almond meal in total, so it’s a big jump from the first batch!
Easy Homemade Gift
I’m planning to package them in small containers with red ribbon for a festive touch. Maybe I’ll add a little Christmas decoration too – nothing too fancy, just a bit of cheer.
These cookies will definitely be my edible Christmas gift this year. They’re easy to make, have a great texture, and, most importantly, they taste delicious. No need for chocolate or anything extra – they’re perfect just as they are.
If you’re looking for an easy homemade gift this Christmas, why not give these a try? But be warned – once you give them away, you won’t find many left!
To store your Lemon and Espresso Amaretti cookies, let them cool completely on a wire rack before putting them away. This helps keep them crisp. Store them in an airtight container, such as a tin or resealable bag, and keep them at room temperature. They should stay fresh for about 5-7 days.
If you want to store them longer, amaretti cookies freeze well. Just pop them in an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to eat them, let them thaw at room temperature. If they lose a bit of crispiness, just warm them in the oven at a low temperature (around 150°C) for a few minutes.
Happy baking – I hope these become a favourite this holiday season!🎄🍪
Recipe
To print the recipe, simply click the ‘Print’ button below and save your PDF for easy reference!
☕🍋🍪✨⋆ ₊˚⊹♡ ࣪𓍢🍰💖🍰 ⋆ ₊˚⊹♡ ࣪𓍢☕🍋🍪✨
Lemon and Espresso Amaretti
A delicate, chewy almond cookie with refreshing zest of lemon in one batch and a rich espresso and spice flavour in the other.
- 𝗧𝗶𝗽𝘀:
- Wet your hands slightly with water before rolling the dough to prevent it from sticking.
- You can make any size, but I find that 27g per cookie works perfectly.
- These cookies also freeze well, so you can make a batch ahead of time!
- The lemon amaretti is from Nonna Mia! on YouTube, and the spiced amaretti uses the same recipe but the flavour is inspired by a recipe from Dish magazine, likely the Christmas 2024 issue.
Recipe Credit:
Ingredients
- 4 cups Almond meal (ground almonds)
- 1 tsp Baking powder
- Pinch of salt
- 1 cup Sugar
- 3 Egg whites
- Sugar to roll
- Icing sugar to coat
- 2 Tbsp Lemon juice
- Zest of 2 large lemons
- 2 ¼ tsp Ground ginger
- 1 ½ tsp Ground cinnamon
- ¾ tsp Ground nutmeg
- ½ tsp Ground allspice
- 2 pinches Salt
- 1 ½ Tbsp Instant coffee
- 2 tsp lemon zest
𝗕𝗔𝗦𝗜𝗖 𝗔𝗠𝗔𝗥𝗘𝗧𝗧𝗜:
𝗟𝗘𝗠𝗢𝗡 𝗔𝗠𝗔𝗥𝗘𝗧𝗧𝗜:
𝗘𝗦𝗣𝗥𝗘𝗦𝗦𝗢 𝗔𝗠𝗔𝗥𝗘𝗧𝗧𝗜:
Directions
1. Preheat Oven: Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper or a silicone baking mat.
2. Combine Dry Ingredients: In a medium bowl, mix the almond meal, baking powder, sugar, and a pinch or two of salt. Mix well with a whisk.
3. Flavour Options:
- For Lemon Amaretti, add the lemon juice and zest to the almond mixture before folding in the beaten egg whites.
- For Espresso Amaretti, add the ground ginger, cinnamon, nutmeg, allspice, salt, lemon zest, and instant coffee to the almond mixture, before folding in the beaten egg whites.
4. Beat Egg Whites: In a separate bowl, beat the egg whites until foamy and soft peaks form.
5. Fold Ingredients Together: Gently fold the whipped egg whites into the almond mixture using a spatula until just combined. Be careful not to over-mix. The dough should be thick and slightly sticky.
6. Roll Dough: Use a spoon or your hands to scoop out tablespoon-sized portions of dough. Roll them into balls with wet hands. Roll into sugar, then coat each one in icing sugar. Place them on the prepared baking tray, slightly flattening the tops. Leave space between each cookie.
7. Bake the Amaretti: Bake for 15 minutes, or until the amaretti are lightly golden on the edges and slightly cracked on top. They should have a chewy center and a crisp exterior.
8. Cool: Allow the amaretti to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Per Serving: 90 calories; 4 g fat; 8 g carbohydrates; 2 g protein; 3 g sugar.📌 Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet
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