It seems that more and more people are following a gluten-free lifestyle these days. I have been getting requests for gluten-free recipes, so today, I wanted to share these delicious, bite-size treats that are gluten-free, easy to prepare, and the perfect summer treat because they don’t require hours in a hot kitchen! 

Amaretti are one of Italy’s most beloved cookies, and for good reasons. Naturally gluten-free, these nutty, chewy, and verysweet cookies are the perfect ending to any meal. Traditionally, amaretti are made with almond flour or almond meal. This version, however, uses a unique combination of almond and pistachio meal, offering a flavor different from the original, but in no way less tasty! Light green from the pistachios, these treats are beautiful as is or decorated with a half maraschino cherry to make them elegant. 

The recipe below is exceptionally easy, designed to make even the novice baker feel confident. It’s also an excellent choice for the experienced baker who likes to mix things up and prepare something new and fun! As a bonus, these ship really well, and last up to several weeks in airtight cookie tins, making them the perfect cookie for gift giving to friends who live outside your area.

If you want to enhance their green color, you can add just a tiny drop of green food coloring. But don’t go overboard with this, as it’s easy to go from pale green to psychedelic green! 

Pistachio Amaretti Cookies

Yields 40 + Cookies

3 cups almonds, ground to a flour-like consistency
3 cups shelled pistachios, ground to flour-like consistency 
1 cup granulated sugar
4 large egg whites
1 tablespoon pure almond extract
Approximately 1 cup confectioner’s sugar

Instructions

1. In a large mixing bowl add all the ground nuts and sugar and mix well using a fork or clean fingers. Mix so that the sugar blends well with the ground nuts and is almost unnoticeable in the mix.
2. In another large bowl, beat the egg whites with a hand-held whisk. Whisk until bubbles form and whites are airy. Add the almond extract and continue mixing until whites are fully infused with the extract.
3. Add the egg white mixture into the bowl with the dry ingredients and mix through using a large spoon.
4. Once it’s starting to bind, use your hands to combine everything even further until everything mixes well together. Let dough rest for 1 hour in the fridge. Meanwhile, preheat the oven to 350 degrees.
5. Using a cookie scoop or two spoons, make small round balls. Drop the cookies in the powdered sugar and coat them with the sugar.  Place cookies on a cookie sheet that has been lined with parchment paper. Slightly flatten the balls with your hands.
6. Bake for about 15 – 17 minutes. Check the bottom for doneness. The cookies should be slightly browned.  
7. Optional: Decorate the cookies with 1 whole almond or half maraschino cherry on top prior to baking.