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These Vegan Amaretti - Italian almond cookies - are crunchy on the outside, soft and moist on the inside, and burst with almond flavour. They are perfect as a snack during cold winter days, when you need a small treat to keep you going. We take the original Italian amaretti recipe and make it without eggs for a flavour and texture that is as delicious as the non-vegan one.
Our vegan amaretti keep fresh for up to a week if stored well in an airtight container, in a dry corner of your kitchen. You could stretch the storage time to up to two weeks, but the cookies will get a lot drier. In this case, you could warm them up slightly in the oven before serving them.
Amaretti are consumed mostly during winter and the Christmas period in Italy, generally eaten at the end of a meal, or as a snack in the middle of the afternoon. If you eat them after a meal, they are best served with a glass of sweet wine or warm plant milk on the side.
As the Italian tradition says, the cookies and biscuits are typically served on an abundant tray of cookies, and accompanied with other types of Italian sweets. In many homes, they are also eaten for breakfast, mid-morning and afternoon snack - basically at any time!
For example, try making our other delicious cookies, such as Orange Almond Cookies, Almond Biscotti and Red Wine Cookies. They are all perfect for winter, holiday season or at any other time when you feel like a sweet treat with no eggs and no butter.
Vegan Amaretti - Italian Almond Cookies
- 115 g (1 cup) almond flour store bought
- 70 g (⅓ cup) sugar
- 50 g (½ cup) powdered sugar
- ½ tsp baking powder
- 25 g (2 tbsp) acquafaba this is simply the chickpea water from a can of chickpeas
- 7 g (½ tbsp) amaretto liqueur or almond aroma
- ½ tsp (½ tsp) vanilla extract
You'll also need
- 3 tbsp powdered sugar for coating the amaretti
- In a bowl, mix the dry ingredients together.
- In a clean bowl, add the aquafaba - the water in a can of chickpeas - making sure there are no chickpea pieces in the water.
- With an electric whisk/hand mixer beat up the chickpea water just like if it were egg whites. It should turn into an extra firm foam.
- Scoop the foam into the bowl with the dry mix, then with a spatula, incorporate it to the dry ingredients, mixing gently with a circular movement from bottom to top.
- Add the amaretto liqueur and the vanilla flavour to the mix and keep incorporating gently until you get a paste/dough.
- Now, prepare a plate with 3 tbsp of powdered sugar. Take small pieces of dough and with your hands, start making small balls out of it. Each ball should weigh about 20 g to 23 g. This is important or else they won't cook properly.Shape the balls, then roll them on the plate with the powder sugar until they are fully coated.
- Shake away the excess powdered sugar, then place them on a plate and let them rest in the freezer for 45 minutes. You can try to bake them straight away if you don't have time, but their shape might not hold when heated up in the oven. Preheat the oven to 170C/340F.
- Place them on a tray lined with baking paper or a silicon baking mat, and bake at 170C / 340F for about 15 minutes. The cooking time depends a lot on the oven, so keep an eye on them. They are ready when they start cracking on top. Let cool down for about 15 minutes before serving.
Did you try this recipe at home? Let us know in the comments below, or take a picture and tag us on Instagram @italiaplantbased.