If you find yourself craving a cookie that is simultaneously chewy, nutty, and irresistibly delicate, Nonna’s Mascarpone Almond Amaretti Cookies might just become your new obsession. Imagine sinking your teeth into a soft, almond-rich center with subtle hints of mascarpone, capped off with a crackly powdered sugar shell and the possibility of toasted almonds on top. Rooted in Italian tradition but with a creamy twist, these gluten-free treats come together quickly and always win a standing ovation at the dessert table—whether shared with friends or enjoyed with a cup of coffee as a sneaky midnight snack.
Ingredients You’ll Need
Let’s take a moment to appreciate the magic that happens with just a handful of simple, quality ingredients. Each one adds something special—whether it’s nuttiness, richness, sweetness, or that signature almond aroma that fills the kitchen while these cookies bake.
- Almond flour: Gives the cookies their moist, chewy body and a punch of pure almond flavor you can’t fake.
- Granulated sugar: Balances the nutty depth and ensures a classic sweet bite in every morsel.
- Powdered sugar (plus more for rolling): Delivers extra tenderness inside and provides that pretty, crackly topping.
- Salt: A dash sharpens all the flavors and keeps sweetness from overwhelming.
- Almond extract: The not-so-secret weapon for an unmistakably Italian fragrance and taste.
- Vanilla extract: Adds warm, cozy undertones that round out the almond notes.
- Mascarpone cheese (room temperature): The creamy star that makes these amaretti unforgettable—don’t skip it!
- Large egg white: Whipped for lift and structure, creating luscious airy interiors.
- Cream of tartar: Helps the egg whites whip up firm and stable for perfect cookies.
- Sliced almonds for topping (optional): Adds texture and elegance; especially lovely if you want a little crunch.
How to Make Nonna’s Mascarpone Almond Amaretti Cookies
Step 1: Prep Your Oven and Pans
Start your journey to cookie bliss by preheating the oven to 325°F (160°C). Line two baking sheets with parchment paper to ensure nothing sticks and cleanup is a breeze. Having everything ready makes the process smooth and totally stress-free.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the almond flour, granulated sugar, powdered sugar, and salt. Stir these together well—this mix sets the stage for the cookies’ signature chewy, fragrant crumb.
Step 3: Add the Flavor and Creaminess
Toss in the almond extract, vanilla extract, and luscious mascarpone cheese. Stir with a sturdy spoon or spatula until a thick, sticky dough begins to pull together; the mascarpone will work its creamy magic here.
Step 4: Whip Up Those Egg Whites
In a separate bowl, beat the egg white with the cream of tartar until stiff peaks form. This step is where the cookies earn their addictive lightness—don’t stop whipping until the peaks can stand tall on their own.
Step 5: Fold and Finish the Dough
Gently fold the whipped egg whites into the almond-mascarpone mixture. Take your time and use a gentle touch; you want to preserve the airy volume for tender, pillowy cookies.
Step 6: Shape and Roll the Cookies
Scoop out tablespoon-sized portions and roll each into a ball—if you have a small cookie scoop, it helps for uniform size. Then, give each dough ball a delicate roll in extra powdered sugar for that iconic cracked crust.
Step 7: Top and Bake
Arrange the cookie dough balls on your prepared baking sheets, leaving about two inches between each to allow for spreading. For an extra dose of style and flavor, gently press a few sliced almonds onto the tops. Bake in the preheated oven for 18–20 minutes, until the cookies are lightly golden at the edges and beautifully cracked on top.
Step 8: Cool Completely
Let Nonna’s Mascarpone Almond Amaretti Cookies cool right on the baking sheet before moving them. They’ll set up perfectly as they cool—trust me, that patience pays off in texture and flavor.
How to Serve Nonna’s Mascarpone Almond Amaretti Cookies
Garnishes
The classic touch—just before serving, give your cookies an extra snowfall of powdered sugar. A few more sliced almonds or even a drizzle of melted chocolate can make each batch feel like a special gift, even if it’s just for you.
Side Dishes
These cookies absolutely shine next to a cup of espresso or cappuccino, but they’re also lovely with a dollop of whipped cream, a scoop of vanilla gelato, or fresh seasonal berries. Let their almond flavor play supporting role to your favorite sweet sips or snacks.
Creative Ways to Present
To impress at your next gathering, try arranging Nonna’s Mascarpone Almond Amaretti Cookies on a vintage cake stand, grouped in little paper cups, or boxed charmingly as edible gifts. Tuck a handwritten note or a sprig of rosemary into your cookie box for a memory-making touch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature. They’ll stay soft and flavorful for up to five days—if they last that long! A layer of parchment between cookies prevents sticking and guarantees perfect cookies every time you reach in.
Freezing
Nonna’s Mascarpone Almond Amaretti Cookies are natural candidates for freezing. Once completely cooled, pack them up in layers (with parchment in between) in a freezer-safe container. When the cookie cravings strike, just thaw at room temperature and enjoy as if freshly baked.
Reheating
If you want to recapture that “just baked” warmth, pop a cookie on a plate and microwave for 10–15 seconds. The exterior will remain lightly crisp while the inside becomes beautifully soft and aromatic all over again. Totally irresistible.
FAQs
Can I substitute another cheese for mascarpone?
While mascarpone is the secret to that creamy tenderness, you could try full-fat cream cheese in a pinch. The flavor will shift slightly, but the cookies will still please—and might inspire a new family favorite.
Do I need to use cream of tartar?
Cream of tartar helps stabilize the whipped egg whites for the airiest cookies, but if you don’t have any, you can skip it. The cookies may be a tad less fluffy, but still delicious.
Are these cookies gluten-free?
Yes! Because they use almond flour instead of wheat, Nonna’s Mascarpone Almond Amaretti Cookies are naturally gluten-free and perfect for sharing with friends who avoid wheat.
How do I know when the cookies are done baking?
Look for golden edges and cracked tops—those are your best indicators. The cookies should feel set but still tender; they’ll continue to firm up as they cool on the baking sheet.
Can I make the dough ahead of time?
Absolutely! Prepare and shape the dough balls in advance, then refrigerate them for up to 24 hours before baking. This can help intensify the flavors and make for an easy, stress-free baking day.
Final Thoughts
These Nonna’s Mascarpone Almond Amaretti Cookies are more than just a sweet treat—they’re a cozy little ritual worth repeating all year long. Give them a try, share a batch with someone you love, and don’t be surprised if they become a new family legend. Buon appetito!
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Nonna’s Mascarpone Almond Amaretti Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free, Vegetarian
Description
Indulge in the delightful flavors of Nonna’s Mascarpone Almond Amaretti Cookies, a gluten-free treat with a perfect balance of almond and mascarpone. These Italian-style cookies are crunchy on the outside and chewy on the inside, making them a favorite for any occasion.
Ingredients
Dough:
- 2 1/2 cups almond flour
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar (plus more for rolling)
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 cup mascarpone cheese (room temperature)
Egg White Mixture:
- 1 large egg white
- 1/4 teaspoon cream of tartar
- Sliced almonds for topping (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 325°F (160°C) and line two baking sheets with parchment paper.
- Mix Dough: Combine almond flour, granulated sugar, powdered sugar, and salt. Add almond extract, vanilla extract, and mascarpone. Mix until a dough forms.
- Prepare Egg White: In a separate bowl, beat the egg white with cream of tartar until stiff peaks form.
- Combine Mixtures: Gently fold the egg white into the almond mixture until fully mixed.
- Shape and Bake: Roll dough into balls, coat in powdered sugar, place on baking sheets, and top with sliced almonds. Bake for 18–20 minutes.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet before serving.
Notes
- For best texture, use room-temperature mascarpone.
- Store in an airtight container for up to 5 days or freeze for later use.
- Consider using a small cookie scoop for consistent sizing.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
