Raspberry Amaretti Cookies Recipe

I’m so excited to share this Raspberry Amaretti Cookies Recipe with you because it’s one of those delightful treats that perfectly balances tart and sweet with a wonderful almond flavor. These cookies have a light, chewy texture with just the right amount of crunch from the crackled tops, and that tangy raspberry powder adds a surprisingly fresh twist that makes them stand out from traditional amaretti cookies.

Whether you’re baking for a cozy afternoon tea, a special occasion, or just because you love something a little fancy without the fuss, you’ll find this Raspberry Amaretti Cookies Recipe so rewarding. Plus, they’re naturally gluten-free and make a great gift too—my family goes crazy for them every holiday season!

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Ingredients You’ll Need

To nail this Raspberry Amaretti Cookies Recipe, you want ingredients that bring out the bright raspberry tang and the warm almond aroma perfectly. Sourcing good-quality almond flour and freeze-dried raspberries makes all the difference for both texture and taste.

• Almond flour or very finely ground almonds: Look for finely ground and sifted almond flour to get the best soft, chewy texture.
• Granulated sugar: Regular sugar balances the tartness of raspberries and helps with the cookie structure.
• Freeze-dried raspberries: These provide intense raspberry flavor without adding moisture; grind them finely for an even mix.
• Pinch of salt: Enhances all the flavors without overpowering.
• Large egg whites: They give the cookies their chewy texture and help bind the dough.
• Lemon juice: Brightens the flavor and helps stabilize the egg whites when whisked.
• Almond extract: Boosts the nutty almond flavor in the cookies.
• Confectioners’ sugar: For rolling the cookie dough balls, adding a pretty cracked sugar coating.

Variations

I love that this Raspberry Amaretti Cookies Recipe is so adaptable — feel free to tweak it to suit your preferences or occasion. I often swap the raspberry powder for other freeze-dried fruits or experiment with extracts to change the flavor profile.

• Berry twist: I’ve swapped freeze-dried raspberries for freeze-dried blackberries or strawberries, and it’s just as lovely, giving a new fruity note each time.
• Extract variations: Sometimes I add a drop of vanilla or even rose water instead of almond extract for something floral and unique.
• Dietary swaps: To make these low-sugar, you can reduce the granulated sugar slightly and dust with a sugar substitute powder instead — just watch how the dough comes together.

How to Make Raspberry Amaretti Cookies Recipe

Step 1: Prepare your baking setup and raspberry powder

Preheat your oven to 300°F (150°C), and here’s a trick I discovered: stack two heavy, light to medium-colored cookie sheets inside each other. It might seem odd but it helps keep your cookies from browning too quickly on the bottom. Line the top sheet with parchment paper or a silicone mat. Meanwhile, grind your freeze-dried raspberries in a spice grinder or food processor until you get a fine powder with no big chunks — this really ensures an even raspberry flavor in your cookies.

Step 2: Mix dry ingredients thoroughly

In a large bowl, whisk together your sifted almond flour, granulated sugar, salt, and the finely ground raspberry powder. Mixing them well at this stage helps the raspberry flavor spread evenly throughout every bite. I usually pause to smell the mix here — it’s already starting to smell amazing!

Step 3: Whip your egg whites just right

In a separate bowl — or your mixer bowl with the whisk attachment — whisk the egg whites and lemon juice until they hold soft peaks. This means when you lift the whisk, the peaks gently flop over rather than standing stiff. This texture is perfect because it provides that signature chewy texture without making the dough too airy. If you go too stiff, the cookies can become too dry or crumbly, so this is a little balance you’ll get quickly with practice.

Step 4: Combine and form your dough

Add the beaten egg whites and almond extract to your dry ingredients and stir until a soft, sticky dough forms. You’ll notice it’s a bit tacky — that’s exactly right. I find lightly dusting my hands with confectioners’ sugar helps with rolling. Use a small cookie scoop (about 1 inch diameter) to portion, then roll into smooth balls and coat generously in powdered sugar. The sugar coating is what creates that beautiful, crackled look after baking.

Step 5: Bake with patience

Bake your cookies for 30 to 35 minutes on the double cookie sheets, until the tops crack and the bottoms are barely golden. If you don’t have two cookie sheets, just watch closely — they’ll brown faster, so check after 25 minutes. If you like a crunchier cookie, feel free to add an extra 5 minutes, but watch carefully so they don’t over-bake and dry out. When done, let them cool a few minutes on the sheet, then transfer to a wire rack to cool completely.

How to Serve Raspberry Amaretti Cookies Recipe

Garnishes

I usually keep it simple with a light dusting of extra confectioners’ sugar before serving—it adds a pretty snowy effect. Sometimes for special gatherings, I top a few cookies with a tiny dollop of fresh raspberry jam or a sliver of almond to amp up the visual appeal and flavor, which is always a hit.

Side Dishes

These cookies pair beautifully with a hot cup of espresso or chamomile tea. For a more indulgent treat, they’re perfect alongside a scoop of vanilla gelato or a few fresh raspberries for a light summer dessert.

Creative Ways to Present

I love arranging these cookies on a tiered dessert tray at holiday parties, interspersed with fresh raspberries and small sprigs of mint for a pop of color and freshness. For gift-giving, wrapping them in parchment paper tied with twine and a little berry sprig gives a rustic, charming touch.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, I store these Raspberry Amaretti Cookies in an airtight container at room temperature. They keep well for up to 5 days, maintaining their chewy texture and raspberry flavor nicely. Just be sure the container is sealed tightly to avoid drying out.

Freezing

I’ve frozen these cookies successfully by placing them in a single layer on a baking sheet first, freezing until firm, then transferring to a zip-top bag. When frozen this way, they keep well for up to 3 months. Thaw at room temperature for about 30 minutes before serving.

Reheating

If you want to enjoy them warm, I pop a few cookies in the oven at 300°F for about 5 minutes — just enough to soften and bring out that almond aroma without drying them out. Microwave reheating can make them rubbery, so I prefer the oven method every time.

FAQs

Final Thoughts

I absolutely love how this Raspberry Amaretti Cookies Recipe combines simple ingredients into something that feels special and a little indulgent without complicated steps. When I first tried making amaretti with raspberries, I was skeptical—would the subtle fruit really shine through? But it does, and every time I make these, friends and family ask for the recipe. Give it a try, and I promise you’ll find them just as irresistible as I do!

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