Nonna’s Mascarpone Almond Amaretti Cookies Recipe
If there’s one treat that instantly transports me back to cozy afternoons in Nonna’s kitchen, it’s these Nonna’s Mascarpone Almond Amaretti Cookies. Imagine fragrant almond cookies with a chewy center, delicate crackled tops, and a dusting of snowy powdered sugar, all given a luscious twist thanks to a touch of creamy mascarpone. Whether shared with family over coffee or tucked into a holiday tin, these cookies are pure Italian comfort, and I can’t wait for you to fall in love with them too.
Ingredients You’ll Need
One of the best things about Nonna’s Mascarpone Almond Amaretti Cookies is their simplicity—each ingredient shines, bringing just the right flavor, texture, or aroma. Gather these pantry staples and a few special touches for cookies that taste like they took all day (but didn’t!).
- Almond flour: The soul of these cookies, almond flour gives a tender crumb and rich, nutty flavor.
- Granulated sugar: Sweetens the dough just enough and helps create that classic crackled top.
- Almond extract: Adds an unmistakable, nostalgic aroma—don’t skip this for true amaretti magic.
- Salt: A pinch sharpens all the other flavors and balances the sweetness.
- Mascarpone cheese (softened): The secret ingredient for ultra-moist, creamy cookies with a melt-in-your-mouth bite.
- Egg whites: Whipped to soft peaks, they lift the dough and give the cookies their signature chewy texture.
- Vanilla extract: Adds warmth and depth to the almond notes.
- Sliced almonds (for topping): A crunchy finish and a beautiful, rustic touch on each cookie.
- Powdered sugar (for rolling): Gives the cookies their snowy, picture-perfect look and a delicate sweetness.
How to Make Nonna’s Mascarpone Almond Amaretti Cookies
Step 1: Prep Your Baking Sheet and Oven
Start by preheating your oven to 325°F (160°C). Line a baking sheet with parchment paper—this keeps the cookies from sticking and makes cleanup a breeze. Trust me, you’ll want to be ready to pop those cookies in as soon as the dough comes together.
Step 2: Combine Dry Ingredients
In a large mixing bowl, stir together the almond flour, granulated sugar, and salt. This foundation ensures every bite is perfectly balanced, with the almond flour lending a soft, nutty base and the sugar bringing just the right amount of sweetness.
Step 3: Whip the Egg Whites
In another clean bowl, whisk the egg whites until soft peaks form. Don’t rush this step—well-whipped egg whites are the secret behind that irresistible chewy center and slightly crisp edges. You can use a hand mixer or a sturdy whisk and some good old-fashioned elbow grease.
Step 4: Bring It All Together
Gently fold the whipped egg whites into the almond mixture. Next, add the softened mascarpone cheese, almond extract, and vanilla extract. Mix everything until it forms a soft, sticky dough—it should smell absolutely heavenly at this point!
Step 5: Shape and Sugar
Scoop out heaping tablespoons of dough and roll them into 1-inch balls. Roll each ball in powdered sugar until generously coated, then place them on your prepared baking sheet about 2 inches apart. This step creates those signature crackly, snow-dusted tops.
Step 6: Top with Almonds
Gently press a few sliced almonds onto the top of each cookie. Not only does this add extra crunch, but it also gives the cookies a classic amaretti look—just like Nonna’s.
Step 7: Bake to Perfection
Bake for 22–25 minutes, or until the tops are beautifully cracked and the bottoms are a light golden brown. If you prefer a slightly crispier cookie, leave them in for an extra 2–3 minutes. Once baked, let them cool completely on a wire rack (if you can resist sneaking one warm!).
How to Serve Nonna’s Mascarpone Almond Amaretti Cookies
Garnishes
For a final flourish, dust a little extra powdered sugar over the cooled cookies just before serving. If you’re feeling fancy, a sprinkle of finely grated lemon zest adds a lovely brightness and a pop of color.
Side Dishes
These cookies pair beautifully with a cup of strong espresso, cappuccino, or even a glass of dessert wine. For a simple Italian dolce experience, serve alongside fresh berries or a scoop of vanilla gelato.
Creative Ways to Present
Arrange Nonna’s Mascarpone Almond Amaretti Cookies in a pretty tin or on a decorative platter for gifting. Stack them in cellophane bags tied with ribbon for party favors, or layer them between sheets of wax paper in a festive box—perfect for sharing a little homemade love.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to five days—if they last that long! Keep them away from humidity to maintain their delightful texture.
Freezing
These cookies freeze beautifully. Place cooled cookies in a single layer on a baking sheet to freeze, then transfer to a resealable freezer bag or container. They’ll keep for up to three months—just let them thaw at room temperature before serving.
Reheating
If you’d like to enjoy your cookies warm, pop them in a 300°F oven for about 5 minutes. This revives their gentle crispness and makes the almond flavor even more aromatic. Avoid microwaving, as it can make them chewy instead of delightfully crisp.
FAQs
Can I use regular cream cheese instead of mascarpone?
While mascarpone gives these cookies a unique richness and authentic Italian flavor, you can substitute regular cream cheese in a pinch. The texture may be slightly denser, but the cookies will still taste delicious.
Are Nonna’s Mascarpone Almond Amaretti Cookies gluten-free?
Yes! Since the recipe uses almond flour instead of wheat flour, these cookies are naturally gluten-free—making them perfect for sharing with friends and family who avoid gluten.
What’s the best way to get perfectly soft, chewy cookies?
The key is to avoid overbaking. Check the cookies at the 22-minute mark; the tops should be cracked, and the bottoms just turning golden. Letting them cool on a wire rack also helps set the perfect texture.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, shape the balls, and refrigerate them (uncoated in sugar) overnight. When ready to bake, roll in powdered sugar and proceed as usual. This makes them a great make-ahead treat for busy days.
How do I keep the cookies from spreading too much?
If you find your cookies spreading, try chilling the shaped dough balls for 20 minutes before baking. This helps the dough hold its shape, especially in warm kitchens or on hot days.
Final Thoughts
There’s something magical about baking Nonna’s Mascarpone Almond Amaretti Cookies—each bite is a sweet little hug from the heart of Italy. Whether you’re making them for a special occasion, a gift, or just a cozy moment with coffee, I hope these cookies bring as much joy to your kitchen as they have to mine. Give them a try, and let a little Nonna’s love into your home!
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Nonna’s Mascarpone Almond Amaretti Cookies Recipe
- Total Time: 40 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
Nonna’s Mascarpone Almond Amaretti Cookies are tender, chewy Italian cookies made with almond flour, mascarpone cheese, and a hint of almond and vanilla extracts. Rolled in powdered sugar and topped with sliced almonds, these gluten-free cookies offer a delicate balance of sweetness and nutty flavor, perfect for any dessert or tea time treat.
Ingredients
Dry Ingredients
- 2 cups almond flour
- ¾ cup granulated sugar
- ¼ teaspoon salt
Wet Ingredients and Flavorings
- ½ cup mascarpone cheese, softened
- 2 large egg whites
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
Toppings and Coating
- Powdered sugar (for rolling)
- Sliced almonds (for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, granulated sugar, and salt, mixing until evenly blended.
- Whip Egg Whites: In a separate clean bowl, whisk the egg whites until soft peaks form, which means they hold shape but still have a slight droop.
- Fold Egg Whites: Gently fold the whipped egg whites into the almond flour mixture, being careful not to deflate the air incorporated in the whites.
- Add Mascarpone and Extracts: Stir in the softened mascarpone cheese along with almond and vanilla extracts until a soft, sticky dough is formed.
- Shape and Coat: Scoop the dough into 1-inch balls using a spoon or cookie scoop, roll each ball in powdered sugar to coat, then place them about 2 inches apart on the prepared baking sheet.
- Add Almond Toppings: Press a few sliced almonds gently on top of each coated dough ball to create a decorative and crunchy topping.
- Bake Cookies: Bake in the preheated oven for 22–25 minutes until the tops are cracked and the bottoms turn lightly golden.
- Cool: Remove from oven and allow cookies to cool completely on a wire rack before serving to ensure the best texture.
Notes
- For a crispier cookie, bake for an additional 2–3 minutes, watching closely to prevent over-browning.
- Store cookies in an airtight container at room temperature for up to 5 days to retain freshness.
- These cookies freeze well; place in an airtight container or freezer bag for up to 1 month and thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
