Vegan amaretti cookies

Vegan amaretti cookies

vegan amaretti cookies

While I am dreaming of a white Xmas – which, let’s face it does not look likely – I have decided to make myself a tray of snow-covered cookies instead 🙂 . They are my eggless take on the famous Italian almond cookies amaretti morbidi, except that morbidi does not mean what you probably think it does. It simply means ‘soft’ as, like their traditional counterparts, they are soft and chewy on the inside and a touch crispy on the outside. Heaven! Especially with a cup of good black coffee!

Traditionally these almond cookies rely heavily on eggs, but the longer I am a vegan chef (although I never tend to think of myself as such, I am simply a fussy 😛 amateur cook who enjoys a bit of creative tinkering), the more I am convinced that anything non-vegans can eat, we can eat too.

In this recipe, my trusted old friend aquafaba has done all the heavy lifting and while it’s been ages since I had the original version, I honestly don’t think anyone would be able to tell that these are vegan. Once I refined the recipe, I was thrilled with how they came out and they are now officially part of my Xmas cookie repertoire. They also make a gorgeous Xmas present and I could bet that the recipient would think that you got them in some fancy Italian deli in town.

vegan amaretti cookies aquafaba whipped

vegan amaretti cookies sugar coating

vegan amaretti cookies hand

vegan amaretti cookies gift top down

vegan amaretti cookies gift

makes
15
PREP
20 min
COOKING
17 min
makes
15
PREPARATION
20 min
COOKING
17 min
INGREDIENTS
METHOD
  1. Preheat the oven to 175° C / 350° F and line a large baking tray with a piece of baking paper.
  2. In a large mixing bowl, mix the ground almonds, sugar and baking powder.
  3. Place the aquafaba (use only 60 ml / ¼ cup if using amaretto*) and lemon juice in a spotlessly clean bowl – even the tiniest grease residue will inhibit the aquafaba from reaching stiff peaks.
  4. Whip the aquafaba with an electric mixer until stiff peaks form – you need to be able to invert the bowl over your head and the mixture should not move at all.
  5. Gently fold in 2 tbsp of whipped aquafaba into the mixture and then fold the rest in gently.
  6. Add Amaretto (if using), vanilla paste and almond extract. Mix really well.
  7. Form the mixture into balls (I made fifteen 26 g / 0.9 oz balls) and roll them in the icing sugar.
  8. Place the cookies on the prepared baking tray, making sure you leave enough space between them. You can leave them as they are, or gently flatten them a little with your palm. The former look cuter (I think), but the latter get a crispier shell once baked.
  9. Bake for about 17 minutes, until the tops are lightly browned and cracked in places. Allow them to cool completely to crisp up and become less fragile.
  10. Store them in an airtight jar for up to 5 days.

NOTES
*You can add a dash of amaretto liqueur like Disaronno for more flavour. If you do, replace 1 tbsp (15 ml) of aqauafaba with 1 tbsp (15 ml) or amaretto. Do not add amaretto until step 6.

*I personally think that 125 g (½ cup + 2 tbsp) of sugar is enough, but if you would like them sweeter, use a couple of tablespoons more. I have noticed that traditional amaretti recipes that use eggs, also use more sugar.

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NUTRITIONAL INFO
calories
121
6%
sugars
9 g
10%
fats
7 g
10%
saturates
1 g
3%
proteins
4 g
7%
carbs
9 g
4%
*per cookie
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5.0
44 reviews, 77 comments
REVIEWS & QUESTIONS
Andra:
Cookie season is officially upon us and I started it in high gear with Ania‘s recipes - this one is another keeper. Simply scrumptious! I left out the amaretto as I didn’t have it. My only note, not sure if helpful to others: 1- my oven needed 3-5 extra min to bake at said temperature 2- it is important to let them cool completely (which I didn’t yikes) in order for them to maintain their crisp exterior).
    Ania
    Ania:
    Thank you Andra! I am so happy to hear that you've enjoyed this recipe and thank you for your comments. Yes, definitely, baking time is only a close approximation as people's ovens tend to differ a lot. Hahah, yes, letting them cool is crucial but I don't blame you, I am too very impatient when it comes to cookies :P . As always, thanks so much for coming back to review, I really appreciate it. x Ania
Kim Phillips:
These are so insanely good that after my first bite I laughed deliriously and said, “Are you kidding me?” out loud even though I was alone. I proceeded to take them to a small party where people were literally moaning as they bit into them. They all wanted the recipe.
If you want a delicious treat, bake these. If you want to be the most popular person amongst your friends, bake these. If you want to feel like a kitchen goddess who could rule the world should she wish, bake these.
    Ania
    Ania:
    Aw, thanks so much Kim, I am absolutely delighted to hear that you enjoyed them that much - a dream reaction of every recipe developer out there :) I am so happy and thank you so much for taking the time to rate and review this recipe - it helps me out a lot. x Ania
Eleonora:
Made these today - incredible
I followed the recipe exactly as it is. Beautiful. The only thing I changed the baking time. I baked for 20 min and mine are still a little paler than the ones pictured on the website. Obviously I need to fine tune this. Only little question I had was the cooling part. I took them out of the oven once baking time finished. Should I have left them in there longer with oven switched off?
I’ll be making these again for Christmas- I am sure they will be a hit! Thank you so much for this recipe!
    Ania
    Ania:
    Thanks so much, Eleonora! I'm decided to hear that you enjoyed them so much and plan to make them again for Christmas. In terms of baking time, each oven is different so don't be afraid to bake them for longer (or increase the oven temperature) if needed. I take them out of the oven as soon as I am happy with how they look - if they leave them in the oven too cool down they will dry out too much inside. Hope this helps! Ania
Bindu:
One of the best vegan recipe for Amaretti. So simple and easy.
The amaretti cookies were delicious and the family loved them.
Thanks
    Ania
    Ania:
    Thank you so much, Bindu. I am really pleased to hear that you and your family loved these and thank you for coming back to review the recipe - I really appreciate it. x Ania
Vicky:
I've made these time and time again, they always work perfectly and they're so easy. One of those real "you'd never guess it's vegan" bakes! Absolutely love it. Must try the pistachio version!
    Ania
    Ania:
    Aw, thanks so much for your kind words, Vicky! I am so pleased to hear that you enjoy these cookies so much and thanks so much for coming back to review - I really appreciate it. x Ania
J K:
Amazing recipe, so easy to make,with patience you can create the same.
Had been looking for a eggless option, being a vegetarian.
Really thanks appreciate.
Wish you lots of success and do create more.
    Ania
    Ania:
    Thanks JK - I am delighted to hear that this recipe has worked so well for you and thanks for coming back to review, I really appreciate it – reviews help my work to be found. x Ania
Melissa Davis:
I made these for my son to hand out to his classmates after his presentation on Italy. We have a lot of food allergies in our house - gluten and egg included - but my son recently outgrew his almond allergy, so we were so excited to try this recipe. I flattened ours a bit with a fork and pressed some sliced almonds into the top before baking and increased the baking time by about five minutes to suit our oven…and this recipe did NOT disappoint! Thank you so much for sharing it!
    Ania
    Ania:
    Thanks so much, Melissa! I'm delighted that they were a success and that your son and his classmates were able to enjoy these, despite their allergies. x Ania
Robin - @vegdork:
I absolutely loved this recipe! So easy to make and they came out perfect. Thanks so much for an amazing vegan ammaretti cookie recipe! You made my boyfriend very happy on his birthday ☺️
    Ania
    Ania:
    Aw thanks so much, Robin. I am delighted that you and your boyfriend have enjoyed these so much and thank you so much for taking the time to review - I really appreciate it! x Ania
noa:
thank you ania, for the recipe and for the quick response in the chat. love this cookies and your blog!!!!
    Ania
    Ania:
    I'm delighted to hear that, Noa! And thank you so much for taking the time to review - I really appreciate it. x Ania
Katherine:
These are sensational! I baked them for gifts and I love offering something that fulfills so many food restrictions but you’d never know it. I then made them for my family and they’re a new family fave! First time using aquafaba and it was magical. Made once without amaretto and once with, delicious both ways. I also halved the sugar and that was perfect for us, but my family always halves sugar in cookie recipes so your mileage may vary.
    Ania
    Ania:
    I'm so happy to hear that they were such a success with your nearest and dearest, Katherine! You are right, they are really great for people with different food allergies - I never thought of that myself...but of course! Thank you for taking the time to let me and my readers know - I really appreciate it. x Ania
Niamh:
Once again, these cookies were a huge success! Ania’s recipes are practically foolproof and never recognisably different to non-vegan versions. This is one of maybe three sites that I return to often for vegan recipes & inspiration!
    Ania
    Ania:
    Aw, thank you so much Niamh! I am so happy when people enjoy my recipes and your comment has made my day! So glad that the cookies came out so well. x Ania
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