Why Make This Recipe
Pistachio Amaretti Gems are delightful little cookies that bring together the flavors of almond and pistachio in a sweet, chewy treat. They are not only rich in flavor but also easy to make. You’ll impress friends and family with these simple yet elegant cookies. Plus, they pair perfectly with a cup of tea or coffee, making them a great snack for any time of day.
How to Make Pistachio Amaretti Gems
Ingredients:
- 1 cup almond flour
- 1/2 cup granulated sugar
- 1/4 cup shelled pistachios, finely chopped
- 2 large egg whites
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- A pinch of salt
- Powdered sugar for dusting
Directions:
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a bowl, combine the almond flour, granulated sugar, chopped pistachios, and a pinch of salt. Mix well to ensure even distribution.
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the almond extract and vanilla extract while continuing to beat until stiff peaks form.
- Gently fold the dry ingredients into the whipped egg whites until just combined. Be careful not to deflate the egg whites to maintain the airy texture.
- Using a spoon or cookie scoop, drop small mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15-18 minutes, or until the edges are lightly golden and the tops are slightly cracked.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Once cooled, dust with powdered sugar.
- Enjoy these delightful gems with a cup of tea or coffee!
How to Serve Pistachio Amaretti Gems
Serve these cookies fresh from the oven or at room temperature dusted with powdered sugar. They look beautiful on a plate and are perfect for sharing with friends. You can also pair them with your favorite beverage for a delightful snack.
How to Store Pistachio Amaretti Gems
To keep your Pistachio Amaretti Gems fresh, store them in an airtight container at room temperature. They can last for up to a week. If you want to keep them longer, you can freeze them. Just make sure to place them in a freezer-safe bag or container.
Tips to Make Pistachio Amaretti Gems
- Make sure your egg whites are at room temperature before beating, as this helps them whip better.
- Use a light hand when folding the egg whites into the dry mixture to keep the cookies airy.
- If you want more pistachio flavor, consider adding extra finely chopped pistachios on top before baking.
Variation
You can customize these cookies by adding chocolate chips or using different nuts such as hazelnuts or walnuts. Experiment with flavors by adding orange or lemon zest to the batter for a citrusy twist.
FAQs
Q: Can I use different nuts instead of pistachios?
A: Yes, you can use other nuts like almonds or walnuts if you prefer.
Q: What can I do if my egg whites don’t form stiff peaks?
A: Ensure that your mixing bowl and beaters are clean and free from any grease or yolk, as this can affect the egg whites.
Q: Can I make these cookies gluten-free?
A: Yes, this recipe is already gluten-free since it uses almond flour instead of regular flour.
Pistachio Amaretti Gems
- Total Time: 33 minutes
- Yield: 12 servings
- Diet: Gluten-Free
Description
Delightful cookies combining almond and pistachio flavors for a sweet, chewy treat.
Ingredients
- 1 cup almond flour
- 1/2 cup granulated sugar
- 1/4 cup shelled pistachios, finely chopped
- 2 large egg whites
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- A pinch of salt
- Powdered sugar for dusting
Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a bowl, combine the almond flour, granulated sugar, chopped pistachios, and a pinch of salt. Mix well.
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the almond extract and vanilla extract, continuing to beat until stiff peaks form.
- Gently fold the dry ingredients into the whipped egg whites until just combined.
- Drop small mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15-18 minutes, or until the edges are lightly golden and the tops are slightly cracked.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Dust with powdered sugar before serving.
Notes
Store in an airtight container at room temperature for up to a week. For longer storage, freeze in a freezer-safe bag.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian