Gingerbread Amaretti Cookies

5 from 2 votes

These gingerbread amaretti cookies are naturally gluten-free and dairy-free with their almond flour base. Some molasses, cinnamon, and ginger give these classic Italian cookies a festive flavor! Perfect for Christmas baking.

Prep Time20

Cook Time21

Total Time41

Course: Dessert

Cuisine: American, Italian

Diet: Gluten Free, Low Lactose, Vegetarian

Servings: cookies

Calories: 104kcal

Author: Olivia Parsons

Equipment

Stand mixer or hand mixer

Ingredients

2½ cups almond flour
¾ cup granulated sugar
2 teaspoon each: ground cinnamon & ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon each: ground cloves, allspice, and fine sea salt
3 tablespoons molasses
3 large egg whites
2 teaspoon vanilla extract
½ cup powdered sugar

Instructions

Preheat the oven to 325ºF. In a large bowl, whisk together the almond flour, sugar, spices, and salt. Mix thoroughly until combined.
Pour the molasses into the dry ingredients. Use a spoon or a spatula to stir it throughout. It will clump, but try to break it down and evenly distribute as best you can. Set aside.
In a separate bowl or in a stand mixer, whisk the egg whites on high until they reach stiff peaks, about 5 minutes. Then beat in the vanilla extract.
Use a rubber spatula to gently fold the egg whites into the dry ingredients. Fold until there are no dry spots and you have a smooth dough.
Use a 1 tablespoon cookie scoop to scoop and roll 24 cookie dough balls. The dough will be quite sticky. Roll each dough ball in a small bowl of icing sugar to completely cover the outside. Place the dusted cookies on a parchment-lined baking sheet and bake for 19-21 minutes until firm to the touch.
Allow the cookies to cool on the baking sheet for about 15 minutes, then transfer them to a wire rack to cool completely. Enjoy on their own or dipped in espresso.

Notes

Storage Instructions: Cooled cookies will keep well in an air-tight container at room temperature for up to 2 weeks. Yes, they will stay incredibly moist for that long thanks to the egg whites.
Freezing Instructions: Cooled cookies can be frozen in a freezer-safe container for up to 3 months. To defrost, place cookies on a wire rack at room temperature for a few hours. I have not tested freezing this cookie dough before baking.

Nutrition facts are an estimation.

Nutrition