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Gluten Free Biscotti Recipe

January 17, 2022

This gluten free biscotti recipe is a perfect treat to accompany a coffee, or even a glass of milk. Filled with chocolate and heath bits, it is the perfect balance. Watch the video tutorial to see a step by step guide as to how to make this delicious snack!

Which flour is best for biscotti?

I tend to use the King Arthur Measure for Measure gluten free flour. I find it to be the best for cookies, biscotti, and cake. Pie crust is a different story but for the sake of biscotti and for this recipe, I definitely advise King Arthur.

How do you make gluten free cookies (and biscotti) not fall apart?

It really is making sure you are using the right flour, levels of baking soda (or powder) and liquid to a recipe. I advise for this recipe using King Arthur as that is what I used, and remember when you are baking, all gluten free flour mixes will yield different results!

Troubleshooting: How can I make my biscotti less hard? Why did my biscotti spread?

Your biscotti could be too hard for two reasons: 1) the mixture was too stiff and did not have enough liquid in it, and or 2) you have baked it too long or at too high of a heat.

The reason for your biscotti spreading could be that you put too much liquid into your mixture, forgot baking soda, or simply forgot an ingredient! Typically, biscotti is a stiff dough and it is not one too spread so long as you follow the recipe!

Storage Tips:

The biscotti will keep in an airtight container on the counter for 5 days – 1 week. If you wish to freeze it, that is totally fine, just mark a date on the container. They should keep for around 3 months!

What do you need for this easy gluten free biscotti recipe?

8 tbsp butter, softened
2 large eggs
2 3/4 cups gluten free flour, I used King Arthur Measure for Measure
1 cup sugar
3/4 cup heath bits
3/4 cup chocolate chips, I used semi sweet
1 cup sugar
1/2 tsp baking soda
2-3 tbsp milk, do one at a time and see if you feel your mixture needs more

How do you make it?

Super easily! Which is why this recipe is the best!

Preheat your oven to 350°F. In a bowl, add your dry ingredients and mix together (flour and baking soda) Set aside. In the bowl of a stand mixer, cream together your butter and sugar. Once it has been fully incorporated (make sure to scrape down the sides of the bowl), add the eggs on at a time.
Add the dry ingredients, allow to incorporate, then add the milk. Then, add the chocolate and heath. The mixture should be stiff but not rock hard. On a parchment (or baking sheet) lined pan, press the biscotti into a log. Proceed to bake for 27 minutes. Remove from the oven and allow the biscotti to cool completely (around 30 minutes). Slice them on a diagonal, and place back in the oven for 8 minutes. Once done, remove from the oven and allow them to cool before serving.

Ingredients for heath bar gluten free biscotti

Whisk together the flour and baking soda

Meanwhile, cream together the butter and sugar. Once it is done, add the eggs one at a time

Following this, add the flour and then mix. Then add the milk, chocolate chips, and heath bar bits

Mold the biscotti into the appropriate shape and bake

Slice after cooling and then bake a second time

Looking for something similar?

Chocolate Heath Bar Cookies
Heath Bar Cheesecake
Double Chocolate Chip Cookies
All Cookie Recipes Here!

Gluten Free Biscotti Recipe

Print Recipe

This super simple and easy heath bar gluten free biscotti recipe is the ideal treat. Watch the video tutorial for instructions!

Author: Sift | Gluten Free
Prep Time: 10 minutes
Cook Time: 35
Total Time: 45
Yield: 12–18 pieces of biscotti 1x
Category: Baked Goods
Method: Easy
Cuisine: Italian
Diet: Gluten Free

Ingredients

Scale

8 tbsp butter, softened
2 large eggs
2 3/4 cups gluten free flour, I used King Arthur Measure for Measure
1 cup sugar
3/4 cup heath bits
3/4 cup chocolate chips, I used semi sweet
1 cup sugar
1/2 tsp baking soda
2–3 tbsp milk, do one at a time and see if you feel your mixture needs more

Instructions

(flour and baking soda) Set aside. In the bowl of a stand mixer, cream together your butter and sugar. Once it has been fully incorporated (make sure to scrape down the sides of the bowl), add the eggs on at a time.
Add the dry ingredients, allow to incorporate, then add the milk. Then, add the chocolate and heath. The mixture should be stiff but not rock hard. On a parchment (or baking sheet) lined pan, press the biscotti into a log. Proceed to bake for 27 minutes. Remove from the oven and allow the biscotti to cool completely (around 30 minutes). Slice them on a diagonal, and place back in the oven for 8 minutes. Once done, remove from the oven and allow them to cool before serving.

Keywords: Easy, Gluten Free, Biscotti, Haath Bar

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Gluten Free Cranberry Orange Scones Recipe

January 10, 2022

This gluten free cranberry orange scones recipe is a quick and easy treat that can be made from scratch in a jiff! Perfect for a breakfast or snack, they are the best balance of tart and sweet. Make them today!

This recipe is perfect if you have the itch to make scones from scratch! Cranberry and orange are the perfect blending of flavors as they are tart, tangy, and sweet from the sugar added to the batter (along with the glaze). This recipe is really simple, and quick. Let’s get to it.

Alterations: Can these cranberry orange scones be made vegan? Or dairy free?

I personally have not tried to make this recipe vegan and or dairy free. If you were to try to make them dairy free, you could try supplementing in a coconut cream, but I am unsure as to what the results would be. In addition, for the butter, I would most likely use miyokos dairy free butter and freeze it.

This recipe calls for you to make the scones with fresh cranberries however, you can definitely use frozen. If you wanted to use dried cranberries, I would advise that you soak them in water for 15-30 minutes prior to adding them to the batter. Just to help give them a bit more life!

The gluten free flour that I used for this recipe is King Arthur Measure for Measure Gluten Free Flour. This is not to say that other flours would not work. Bob’s Redmill 1:1 Flour is a good option, as is Cup4Cup. Whatever mix you use, make sure it has xanthan gum in it! But please do remember that not all gluten free flours are made equal and your results may vary based on the flour that you use.

If you wanted to make this recipe with buttermilk, omit the cream and sub in buttermilk instead.

Storage Tips:

Scones should really not be frozen. The texture won’t be nearly as nice after they are thawed. Scones are best in the first 2 days however, they will keep if they are in an airtight container in the fridge for 5-7 days, and on the counter for around 4-5 days. I like to warm them up in the microwave with a cup of black tea (and they go great with coffee, too!)

What do you need to make this gluten free cranberry orange scones recipe?

2 cups all-purpose gluten free flour, I suggest King Arthur Measure for Measure
1 cup fresh cranberries, you can also use frozen
1/2 cup sugar
1/2 cup unsalted butter, frozen
2 and 1/2 teaspoons baking powder
1 teaspoon pure vanilla extract
2 teaspoons orange zest, this is about 1 orange
1/4 cup heavy cream
1 large egg
1/4 cup orange juice
1 cup powdered sugar for glaze
1 tablespoon orange juice for glaze

How do you make them?

The key to scones is making sure that the batter stays cold and that the butter is not melting. Place the butter in the freezer for a minimum of 2 hours (I think overnight is best). Grate the butter when you are getting ready to make your recipe, and place it back in the fridge until you need it.
Add the sugar, flour, baking powder, orange zest (peel) in a bowl and whisk. Add the grated butter and mix by hand until the butter and flour come together. The butter should feel like small peas in the dry mix. In a separate bowl, add the orange juice, cream, egg, and vanilla and whisk together. Add the wet ingredients to the dry ingredients, and add in the cranberries. Fold the mixture together with a spatula.
Knead it together to bring it together on a floured surface. Pat it out into a circle. Place back in the freezer for 30 minutes. While in the freezer, set the oven to 400°F. Remove from the freezer, cut into even pieces, place on a baking sheet lined with parchment paper. Brush with milk or cream and sprinkle turbinado sugar on top (this step is optional), and proceed to bake for 20-22 minutes. While they are baking, make the glaze. Once the scones are done, remove from the oven and drizzle with the glaze. Let them sit for a few minutes and then enjoy!

Ingredients for cranberry orange scones recipe

Mix with the butter and then add your wet ingredients. Pat out into a circle and slice

Cute into even pieces and place on a baking sheet

While the scones are baking make the glaze

Video Tutorial: Gluten Free Cranberry Orange Scones Recipe

Looking for something similar?

Cranberry Orange Muffins
Sorting Hat Cupcakes
Orange Olive Oil Cakes
Orange Bundt Cake
Toffee Cupcakes
Blueberry Muffins

Gluten Free Cranberry Orange Scones Recipe

Print Recipe

This gluten free cranberry orange scones recipe is quick, easy, and delicious. Follow the video tutorial for a step-by-step guide!

Author: Sift | Gluten Free
Prep Time: 5 minutes
Cook Time: 20
Total Time: 1 hour
Yield: 8 scones 1x
Category: Baked Goods
Method: Easy
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

2 cups all-purpose gluten free flour, I suggest King Arthur Measure for Measure
1 cup fresh cranberries, you can also use frozen
1/2 cup sugar
1/2 cup unsalted butter, frozen
2 and 1/2 teaspoons baking powder
1 teaspoon pure vanilla extract
2 teaspoons orange zest, this is about 1 orange
1/4 cup heavy cream
1 large egg
1/4 cup orange juice
1 cup powdered sugar for glaze
1 tablespoon orange juice for glaze

Instructions

The key to scones is making sure that the batter stays cold and that the butter is not melting. Place the butter in the freezer for a minimum of 2 hours (I think overnight is best). Grate the butter when you are getting ready to make your recipe, and place it back in the fridge until you need it.
Add the sugar, flour, baking powder, orange zest (peel) in a bowl and whisk. Add the grated butter and mix by hand until the butter and flour come together. The butter should feel like small peas in the dry mix. In a separate bowl, add the orange juice, cream, egg, and vanilla and whisk together. Add the wet ingredients to the dry ingredients, and add in the cranberries. Fold the mixture together with a spatula.
Knead it together to bring it together on a floured surface. Pat it out into a circle. Place back in the freezer for 30 minutes. While in the freezer, set the oven to 400°F. Remove from the freezer, cut into even pieces, place on a baking sheet lined with parchment paper. Brush with milk or cream and sprinkle turbinado sugar on top (this step is optional), and proceed to bake for 20-22 minutes. While they are baking, make the glaze. Once the scones are done, remove from the oven and drizzle with the glaze. Let them sit for a few minutes and then enjoy!

Keywords: Gluten Free, Cranberry Orange Scones, Video Tutorial

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Gluten Free Cranberry Orange Muffins

January 3, 2022

Follow along for the step-by-step tutorial video as to how to make these deliciously easy gluten free cranberry orange muffins!

I love that come the Winter, citrus is at its peak and we can bake to our hearts content with all of the delicious oranges, grapefruit, etc. It also works out that the timing coincides to when we may have leftover cranberries in our house. It makes putting these muffins together easy and the results are so tasty. You would never know that these muffins were gluten free. They are soft, moist, and so flavorful. The tartness from the cranberries pairs so beautifully with the orange, making them the perfect muffin. Let’s get to making our gluten free cranberry orange muffins.

Recipe Alterations: cranberry orange muffins with buttermilk? Cranberry orange muffins with dried cranberries?

I love the tartness that you get from the fresh (or frozen) cranberries. However, if you are in a situation where all that is available to you is dried cranberries, then yes. You can absolutely use them. It may not yield the exact same flavor, but, it will still be a cranberry orange muffin that is delicious. I would suggest if you do use the dried cranberries to soak them in water for 10 minutes prior to using them as it will help soften them a bit!

If you want to use buttermilk to make your muffins, then I suggest you substitute it for the yogurt. If you had both, the batter would be too runny.

Can I make these gluten free cranberry orange muffins dairy free / vegan?

In order to make them dairy free, I would advise using a good quality dairy free butter, such as miyokos. In addition, substitute the yogurt with a dairy free yogurt. I would suggest an almond milk based one as the recipe already contains almond flour, therefore, you won’t be adding an additional flavor. Check out some options here.

I have not attempted to make the recipe vegan, however, if you were to try to do so, I would suggest following the same steps for the dairy free option. In addition, substitute the eggs with either a solid egg substitute, and or flax eggs.

Why do I love this recipe? It is better than Starbucks and McDonalds

I have discussed in previous posts my love of Starbucks muffins in my gluten consuming life (and I will give it to McDonalds that they also make yummy muffins), however, these muffins are so much better. They are moist, yield a delicious subtle flavor from the orange, tang and tartness from the cranberries, and best yet, do not possess all of the sugar from a McDonalds of Starbucks cranberry orange muffin! You can feel confident that you are eating a delicious treat without all of the associated guilt.

Storage Tips: Can you freeze these muffins?

Yes! You absolutely can. In terms of storage for not freezing them, place them either in an airtight container and or a ziploc type bag and leave them on the counter for 3-5 days. If you wish to freeze them, again, place in an airtight container and or a ziploc bag and place in the freezer for 3 months. Remember to mark and label your food that you freeze so you know when it is good until!

What do you need to make these gluten free cranberry orange muffins?

1.5 cups cranberries, you can use fresh or frozen (or dried)
7 tbsp butter, melted
1/4 cup brown sugar
1/4 cup granulated sugar (white sugar)
1.5 cups gluten free all purpose flour, I used King Arthur’s gluten free Measure for Measure flour- it contains xanthan gum
1/2 cup greek yogurt, you can substitute regular yogurt
1/3 cup orange juice
2 eggs
1 tsp vanilla
1/2 cup almond flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp ground clove
1/4 tsp ginger
Turbinado sugar for topping, optional

How do you make them?

Preheat your oven to 350°F. Meanwhile, melt your butter and mix it with the sugars. You will then add the two eggs to the same bowl and mix them together. Add the vanilla and the greek yogurt (or regular yogurt) and continue to whisk together.
In a separate bowl, whisk together the dry ingredients (gluten free all purpose flour, almond flour, baking powder, cinnamon, ginger, and clove). Add half of the dry ingredients into the wet ingredients and mix together, then add the orange juice, and whisk. Once the juice is mixed in, add the remaining dry ingredients and mix together.
Fold in the cranberries and set aside. Line a muffin tin with liners, and fill them 2/3 of the way up with the batter. Cover with turbinado sugar (optional) and place in the oven for 28 minutes. Remove from the oven and allow to cool on the counter for 10 minutes in the tin. Then enjoy!

Ingredients for gluten free cranberry orange muffins

Whisk together the melted butter and sugars

Whisk together the flour, almond flour, baking powder, and spices

Rotate by adding half of the flour mixture to the wet mixture. Whisk together, then add the orange juice, followed by the remaining flour.

Mix together and fold in the cranberries

Line a muffin tin with cupcake liners and bake at 350°F for 28 minutes

Allow them to cool on the counter in the tin for approximately 10 minutes

You can eat them right away and or store them

Looking for similar recipes?

Blueberry Muffins
Orange Bundt Cake
Toffee Cupcakes
Sorting Hat Cupcakes
Orange Olive Oil Cakes

Gluten Free Cranberry Orange Muffins

Print Recipe

★★★★★

5 from 1 reviews

This recipe for Gluten Free Cranberry Orange Muffins is quick, easy, and easy. Follow along with the video tutorial for a step-by-step guide!

Author: Sift | Gluten Free
Prep Time: 5 minutes
Cook Time: 28 minutes
Total Time: 33 minutes
Yield: 12 muffins 1x
Category: Baking
Method: Easy
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1.5 cups cranberries, you can use fresh or frozen (or dried)
7 tbsp butter, melted
1/4 cup brown sugar
1/4 cup granulated sugar (white sugar)
1.5 cups gluten free all purpose flour, I used King Arthur’s gluten free Measure for Measure flour- it contains xanthan gum
1/2 cup greek yogurt, you can substitute regular yogurt
1/3 cup orange juice
2 eggs
1 tsp vanilla
1/2 cup almond flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp ground clove
1/4 tsp ginger
Turbinado sugar, optional

Instructions

Preheat your oven to 350°F. Meanwhile, melt your butter and mix it with the sugars. You will then add the two eggs to the same bowl and mix them together. Add the vanilla and the greek yogurt (or regular yogurt) and continue to whisk together.
In a separate bowl, whisk together the dry ingredients (gluten free all purpose flour, almond flour, baking powder, cinnamon, ginger, and clove). Add half of the dry ingredients into the wet ingredients and mix together, then add the orange juice, and whisk. Once the juice is mixed in, add the remaining dry ingredients and mix together.
Fold in the cranberries and set aside. Line a muffin tin with liners, and fill them 2/3 of the way up with the batter. Cover with turbinado sugar (optional) and place in the oven for 28 minutes. Remove from the oven and allow to cool on the counter for 10 minutes in the tin. Then enjoy!

Keywords: Cranberry Orange Muffins, Gluten Free Cranberry Orange Muffins, Dried Cranberry Cranberry Orange Muffins

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Lemon Burnt Basque Cheesecake Recipe

December 15, 2021

This recipe for cheesecake basque is absolutely delicious and ridiculously easy. Follow along with the video tutorial for a step-by-step guide as to how to make this incredible dessert!

Lemon Burnt Basque Cheesecake Recipe with one piece tilted sideways on parchment paper

I love Basque cheesecake. This is my third one on my website I love it so much. I simply cannot get enough. As I also love lemon, I figured it was time to combine the two and thus the lemon burnt basque cheesecake recipe was born. Let’s get to it.

Basque Burnt Cheesecake Origin

Burnt basque cheesecake (otherwise known as a San Sebastian cheesecake recipe) differentiates itself from traditional cheesecake as it does not require a water bath in the oven.

Whereas a traditional cheesecake would have no cracks on the top, San Sebastian cheesecake recipes call for a dark color on the top that can lead to cracking, in fact, it is encouraged!

The cake was originally created by La Viña Bar in San Sebastian, Spain (Basque territory- specifically the northern part of Basque territory). Burnt Basque Cheesecakes recipes never call for a crust, another significant distinction between them and their regular cheesecake counterparts! Baking the cake at a high temperature helps to caramelize the outer layer of the cake, helping to give it a distinctly delicious flavor.

What is the difference between a burnt basque cheesecake recipe and a Japanese burnt cheesecake recipe?

Not much differentiates the two types of cheesecake, however, Japanese cheesecake is entirely different from a “traditional” cheesecake. A regular cheesecake typically has a crust, and uses a good amount of cream cheese. In the Japanese style, the cheesecake is baked without crust (similar to a san sebastian cheesecake recipe), uses less cream cheese, and uses whipped egg whites to lift up the cake and make it incredibly fluffy!

Can you make this recipe into mini burnt cheesecakes or mini basque cheesecakes?

Yes! You absolutely can. I would suggest lining a muffin with tin muffin liners. I have a better explanation of this for my recipe for blueberry burnt basque cheesecake. But mini basque cheesecakes are definitely an option. To see instructions, go to my recipe where I discuss how to do that for blueberry burnt basque cheesecake.

Recipe Alterations: Can this recipe be made into a keto burnt basque cheesecake?

Aspects of the recipe are part of a keto friendly diet, i.e. the dairy parts. However, as a keto diet is no sugar and even supplementing gluten free flour for baking is not generally accepted I would say that this recipe would not be suitable for adapting into a keto burnt basque cheesecake.

What do you need for this Lemon Burnt Basque Cheesecake Recipe?

1 1/4 cup heavy cream
1/4 cup lemon juice
3 large eggs
24 oz (3 packages) of softened cream cheese
3/4 cup sugar – a few tsp more to sprinkle on the top
1 tsp vanilla
1/4 cup gluten free flour (I used King Arthur)

How do you make it?

Set your oven to 400°F. Meanwhile, in the bowl of your stand mixer, add the softened cream cheese and beat for 2-3 minutes. Add the sugar and allow the mix to come together for 2-3 more minutes. Proceed to add your eggs, one at a time. Once fully incorporated, scrape down the sides of the bowl to make sure all of the cream cheese is soft and that there will be no lumps.
Pour in the lemon juice, cream, and vanilla. Make sure the speed is not too high as you do not want the liquid to go flying out of the bowl. Add the gluten free flour (or regular flour if you are not gluten free) and either fold it in by hand with a spatula or leave it in the bowl with the mixmaster running for no more than 30 seconds.
Grease a springform pan with butter and line it with parchment paper. Pour the batter into the pan and bake for 55 minutes. Once done, allow to come to room temperature on the counter and then transfer to the fridge for a minimum of 2 hours, I prefer overnight. When you wish to serve it, you can eat it right out of the fridge or allow it to come to room temperature for 30-60 minutes prior to serving. Either way is delicious!

ingredients for lemon burnt basque cheesecake recipe

beat the cream cheese, sugar, and eggs. Add the cream and lemon juice

Either fold in the flour or beat it with the mixer for around 30 seconds.

Grease and line a springform pan with parchment paper. Pour the batter into the pan and bake

Once the cake has baked (55 minutes at 400°F) place in the fridge

It should stay in the fridge for a minimum of 2 years or better yet, overnight

If you want to eat it right out of the fridge, go ahead

Otherwise, leave it at room temperature for 30 minutes to an hour and then serve

Looking for other cake recipes?

Traditional Burnt Basque Cheesecake
Heath Bar Cheesecake
Chocolate Cake
Blueberry Burnt Basque Cheesecake
Sleeping Beauty Cake
Orange Olive Oil Cakes
Funfetti Cake
Carrot Cake
Harry Potter Birthday Cake
Salvadorian Breakfast Cakes

Lemon Burnt Basque Cheesecake Recipe

Print Recipe

This Lemon Burnt Basque Cheesecake Recipe is quick, easy, and a crowd pleaser. Follow the video tutorial for step-by-step instructions!

Author: Sift | Gluten Free
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 60 minutes
Yield: 1 9 inch cheesecake 1x
Category: Dessert
Method: Easy
Cuisine: Basque
Diet: Gluten Free

Ingredients

Scale

1 1/4 cup heavy cream
1/4 cup lemon juice
3 large eggs
24 oz (3 packages) of softened cream cheese
3/4 cup sugar – a few tsp more to sprinkle on the top
1 tsp vanilla
1/4 cup gluten free flour (I used King Arthur)

Instructions

Set your oven to 400°F. Meanwhile, in the bowl of your stand mixer, add the softened cream cheese and beat for 2-3 minutes. Add the sugar and allow the mix to come together for 2-3 more minutes. Proceed to add your eggs, one at a time. Once fully incorporated, scrape down the sides of the bowl to make sure all of the cream cheese is soft and that there will be no lumps.
Pour in the lemon juice, cream, and vanilla. Make sure the speed is not too high as you do not want the liquid to go flying out of the bowl. Add the gluten free flour (or regular flour if you are not gluten free) and either fold it in by hand with a spatula or leave it in the bowl with the mixmaster running for no more than 30 seconds.
Grease a springform pan with butter and line it with parchment paper. Pour the batter into the pan and bake for 55 minutes. Once done, allow to come to room temperature on the counter and then transfer to the fridge for a minimum of 2 hours, I prefer overnight. When you wish to serve it, you can eat it right out of the fridge or allow it to come to room temperature for 30-60 minutes prior to serving. Either way is delicious!

Keywords: Burnt Basque Cheesecake Recipe, Lemon, San Sebastian Cake

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Soft Amaretti Cookies

December 6, 2021

This recipe for quick, easy, and soft amaretti cookies is so simple that anyone can make them. Follow along the recipe video for full instructions!

I love the flavor of almond. It comes across, at least to me, as such a natural flavor. It makes me feel as if I am eating something healthful as it does not taste like chocolate, and is based from a nut. Amaretti cookies are a quick and easy treat, a soft cookie with the best crunch top. The process of making them, clean up, and baking time is under an hour! They are delicious, time efficient, and naturally gluten free. Let’s get to it.

What are amaretti cookies? What makes this recipe soft amaretti cookies?

Amaretti are cookies that originate in Italy (I won’t get into if they come from the mainland or from Sicily) as each region claims to make the best one! They are made from almond flour, egg whites, almond extract, sugar, and powdered sugar. The fluffiness of the egg whites are what give the cookies a deliciously chewy interior and the low baking temperature is what allows the cookies to not dry out in the oven. It will dry out the top and give the cookies a wonderful crispy exterior all the while maintaining a soft and delicious interior. Somewhat similar to a macaroon in its description, yet, entirely different in its texture and taste.

Are amaretto and amaretti the same?

While they both possess almonds flavors, no, they are not the same. The liqueur, which hails originally from Sorrano, Italy, is made from apricot pits. However, because the flavor profile is similar, it is often put in amaretti cookies!

Alterations to the recipe

If you want, there are several alterations that can be made to this recipe. If you would like a more traditional cookie flavor, you may also add vanilla to the recipe by adding in 1 tsp.

If you would like to add a lemon flavor, add 1/4 cup of lemon juice to the recipe.

For soft cherry amaretti cookies, add chopped cherries to the mixture (I would say no more than a cup), and or top each cookie with an individual cherry.

You can make amaretti cookies with amaretto liqueur. Add 1/4 cup amaretto to the original recipe and mix in when you are kneading by hand.

Storage tips for these soft amaretti cookies

Similar to my chocolate crinkle cookies, these cookies will keep in an airtight container for about a week. If you wish to freeze them, then by all means do! They should keep for approximately three months in the deep freeze. If you are to freeze them, place a layer of parchment paper and or wax paper between each layer of cookie. As they are covered in powdered sugar, you do not want the sugar to come off when they lay on top of each other.

What do you need?

1 cup granulated sugar
2 tsp almond extract
2.5 cups almond flour
2 large egg whites
Powdered sugar (enough to cover each cookie)

How do you make soft amaretti cookies?

Heat your oven to 300°F. Place the almond flour and the castor sugar in a large mixing bowl and whisk together. Meanwhile, in the bowl of a stand mixer (or using a hand mixer) whisk the egg whites until they form stiff peaks. This should take approximately five minutes.
You will know stiff peaks are formed if you can hold the bowl upside down and nothing comes out! Using a spatula, transfer the egg whites into the bowl with the flour mixture in thirds and fold them together. Once all of the egg white is transferred, add the almond extract and knead by hand.
Using a cookie scoop, scoop the dough and roll into a ball. Cover the dough in powdered sugar, place on a cookie tray lined with either parchment paper or a baking mat, and bake for 30 minutes. The lower temperature is what maintains the soft center of the cookie. Cool for 10 minutes on the cookie sheet, and then serve.

Whisk your castor sugar and almond flour together

Beat the egg whites until stiff peaks form. This should be approximately 5 minutes.

Fold the egg whites into your flour mixture. Once you have incorporated all of it, knead the mixture with your hands.

Use a cookie scoop to scoop out the dough, roll into balls. Then roll in powdered sugar.

Bake for 30 minutes in an oven at 300°F.

Allow them to rest for 10 minutes on the pan to cool.

Serve immediately. I think they taste best with a cup of black tea!

Tiramisu Sandwich Cookies
Candy Cane Cookies Recipe
Linzer Cookies
Chocolate Tahini Cookies
Chocolate Crinkle Cookies
Double Chocolate Chip Cookies
Peppermint Mocha Cookies
Mexican Hot Chocolate Cookies
Heath Bar Cookies

Soft Amaretti Cookies

Print Recipe

This gluten free recipe for soft amaretti cookies is the perfect take on the Italian classic recipe. Follow the video for full instructions!

Author: Sift | Gluten Free
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 18 cookies 1x
Category: Dessert
Cuisine: Italian
Diet: Gluten Free

Ingredients

Scale

What do you need?

1 cup granulated sugar
2 tsp almond extract
2.5 cups almond flour
2 large egg whites
Powdered sugar (enough to cover each cookie)

Instructions

Heat your oven to 300°F. Place the almond flour and the castor sugar in a large mixing bowl and whisk together. Meanwhile, in the bowl of a stand mixer (or using a hand mixer) whisk the egg whites until they form stiff peaks. This should take approximately five minutes.
You will know stiff peaks are formed if you can hold the bowl upside down and nothing comes out! Using a spatula, transfer the egg whites into the bowl with the flour mixture in thirds and fold them together. Once all of the egg white is transferred, add the almond extract and knead by hand.
Using a cookie scoop, scoop the dough and roll into a ball. Cover the dough in powdered sugar, place on a cookie tray lined with either parchment paper or a baking mat, and bake for 30 minutes. The lower temperature is what maintains the soft center of the cookie. Cool for 10 minutes on the cookie sheet, and then serve.