matcha amaretti cookies

These little almond cookies are perfectly chewy, rolled in powdered sugar, and have a unique twist – matcha powder! They are crazy simple to make and are gluten-free too!

Not too long ago, I visited a different location of one of my favorite Italian restaurants and enjoyed all of my go-to orders: focaccia di recco, polenta and ragu, rigatoni vodka. My belly was already satisfied, but of course I couldn’t pass on taking a peek at the dessert menu. My eyes glazed over the options until something caught my eye, something I hadn’t seen at the usual location I go to – matcha affogato.

I wasn’t expecting anything with matcha at this Italian restaurant, so I gave it a shot. And WOW, it was unlike anything I had ever had before. No, not the matcha gelato embedded in the espresso. The real star of the show were these little unassuming matcha amaretti cookies on the side. They were sweet, dusted with powdered sugar and had charming cracks reminiscent of chocolate crinkle cookies. They had these crisp outer shells with sticky and chewy and oh-so-good middles packed with almond and matcha flavor. I was obsessed.

I knew I had to recreate those magical little gems. So, I set to work, researching and finding out these small Italian cookies were not made with butter, but instead by whipping up a few egg whites and folding them into a minimal mixture of almond flour and sugar. It was insanely simple, and upon making them with a touch of matcha powder, I received a dreamy result that was rich and chewy, with stunning cracks in powdered sugar. Not to mention they’re naturally gluten-free too!

tips for success

  • Whip your egg whites to soft peaks! – When picking up your whisk out of the egg whites, the tip shouldn’t fully droop over or be stick-straight up. It should lean over just slightly.
  • Don’t skimp on the sugar! – Although these cookies contain more sugar than what I usually put in, it’s for good reason. The higher amount of sugar not only results in those beautiful cracks as seen above, but it also caramelizes into a sticky-sweet texture that makes these cookies extra special.

Can’t get enough of these matcha amaretti cookies? You should also check out my matcha white chocolate pretzel cookies! They’re soft and chewy and packed with the salty-sweet combo of pretzels and creamy white chocolate. Irresistible!

matcha amaretti cookies

These little almond cookies are perfectly chewy, rolled in powdered sugar, and have a unique twist – matcha powder! They are crazy simple to make and are gluten-free too!
Course Dessert
Servings 30 cookies

Ingredients
  

  • 1 1/2 cups (144 grams) almond flour*
  • 3/4 cup (150 grams) granulated sugar
  • 1 tbsp matcha powder
  • 1/8 teaspoon kosher salt
  • 2 large egg whites
  • 1/2 teaspoon almond extract
  • powdered sugar for rolling

Instructions
 

  • Preheat the oven to 325°F. Line two baking sheets with parchment paper.
  • In a large bowl, whisk the almond flour, sugar, matcha powder, and salt together until well-combined.
  • Using an electric mixer fitted with the whisk attachment, beat the egg whites and almond extract together on medium-high speed until soft peaks form.
  • Fold the egg whites and almond extract into the dry ingredients from step two until a sticky dough forms.
  • Portion the dough out into 1 inch balls (~1 1/2 teaspoons each) and generously roll in a bowl of powdered sugar. Arrange on the prepared baking sheets about an inch apart.
  • Bake for 20-22 minutes, until the tops are cracked. Let cool slightly for a few minutes, and transfer to a wire rack to cool completely.
Keyword almond, amaretti, cookies, matcha

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