Italian soft amaretti vegan cookies are the cousin to French Macaroons. This recipe is my way to quickly have a French Macaroon ‘like’ a cookie that you find in the bakery/pastry shops. Even the upscale grocery stores have them now, but at $3 plus a pop, I can’t bring myself to buy.

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Nutrition 411

Post Date: September 7, 2023
Posted by: Donna Spencer

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This recipe for Italian Soft Amaretti Cookies is gluten-free by nature and replaces the egg whites with aquafaba (liquid from a can of chickpeas) making them vegan. Also, while powdered sugar isn’t exactly whole food plant-based, you can find organic versions. You can try sugar substitutes like monk fruit and stevia, but I personally just don’t like them. I would rather eat a little of something tasty, than more of something not. But that is me and I don’t have chronic illnesses related to my blood sugar. Plus, I hardly ever eat desserts so having this little treat is OK for me…but you do you!

I did learn how to make French Macaroons. These days I only make them for special occasions and my daughters-in-law receive their favorite flavors in place of birthday cakes. They are fussy and time-consuming to make, but a labor of love. Italian Soft Amaretti Cookies WFPB Vegan is my ‘go to’ recipe when I need a sweet treat or for giving as a thank you or hostess gift.

I just think life is too short to not have a treat every once in a while!

Grocery List

Produce

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Pantry

Almond Flour
Superfine powdered sugar
Aquafaba
Almond extract

Misc

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Add-Ins and Substitutions

You can try sugar substitutes like monk fruit and stevia, but I personally just don’t like them. I have not tested this recipe with these sugar substitutes.

Since these cookies are super easy to make which means you can play a bit with the addition of different extract flavors by adding mint, caramel, orange, or lemon to the almond extract. I’ve also added a bit of color with a teaspoon of beet juice, spinach puree or blueberry puree. Too fun!

Storing

Store in an airtight container for up to 5 days.

Nutrition 411

Almond flour is a good source of magnesium, omega-3 unsaturated fats, plant protein, and vitamin E — a powerful antioxidant. Keep in mind that almonds, like other nuts and seeds, are high in calories. The nutrients in this flour offer many benefits, such as improved insulin resistance, as well as lower LDL (bad) cholesterol and blood pressure. Almonds may also protect brain health, as vitamin E may reduce your risk of Alzheimer’s (t rusted sourc e).

Italian Soft Amaretti Cookies (Biscotti Morbidi agli Amaretti) – WFPB Vegan Dairy Free

Donna Spencer

Biscotti morbidi alle mandorle. These are an eggless take on the famous Italian almond cookies amaretti morbidi, also known as an Italian Macaroon. In Italian, morbidi means ‘soft’, and like their traditional cousin (the French Macaroon), they are soft and chewy on the inside and a touch crispy on the outside. It really satisfies my need for a sweet cookie every once in a while.

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Prep Time 10

Cook Time 20

Course Dessert, Snack

Cuisine Italian

Servings servings

Calories

Equipment

Electic Mixer
2 Meduim Bowls with spatual to hand mix
Cookie sheet lined with oarchment paper

Ingredients

¼ cup aquafaba 60ml (See notes)
2 ½ cups blanched almond flour/meal 250 g (See notes)
¾ cup caster/superfine or powdered sugar 120 g
1 teaspoon almond extract (See notes)
½ cup flaked almonds or powdered sugar (50 g) more if necessary (optional)

Instructions

Preheat your oven to 180 degrees C (350F) and line a baking tray with non-stick baking paper.
In a small bowl, and with a fork, whisk the aquafaba until it is light, frothy and foamy, about 2 minutes.
In a medium size bowl, combine the almond flour and caster sugar.
Add the whisked aquafaba to the almond flour and sugar mixture, along with the almond extract. Mix well, being sure to scrape the bottom of the bowl to ensure all the ingredients are thoroughly incorporated.
Add the almond flakes to a wide, shallow bowl.
Roll the mixture into balls about 3 cm (1 ¼ inches) in diameter and toss in the flaked almonds. You will need to gently press the almond flakes to get them to adhere.
Place them on the prepared baking tray and slightly flatten with your fingertips. Allow a little room between each one for the heat to circulate. Bake for 13-15 minutes until the cookies are lightly browned.
Remove the tray from the oven and set aside for about 5 minutes. Then transfer the cookies to a rack to finish cooling.
Store in an airtight container. The Vegan Almond Cookies are best consumed within 5 days.

Notes

I have used the liquid from canned chickpeas. I have also tried the liquid from cannellini beans. The cookies are still delicious, however, my preference is for those made with chickpea liquid.
Store the leftover aquafaba in the fridge in a sealed container for up to 5 days.
Almond meal and almond flour are similar ingredients, both are made from finely ground almonds. We have used blanched almond meal/flour in this recipe. Whole almond meal/flour can also be used but will produce a darker-colored cookie.
Use good quality, naturally produced almond extract. Avoid synthetically flavored essence. Extracts can vary in their intensity so add the extract cautiously until you are aware of its strength.
All ovens vary in temperature slightly, and as such we have provided a time range for doneness on this recipe.
This recipe was adapted from It’s not complicated site’s Dairy-Free Almond Cookies.

Keyword almond, almond flour

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