These Strawberry Rose Amaretti Cookies are delicately flavored and wonderfully chewy. They have beautiful cracked tops and make a delicious spring or summer treat!
Ever since we made our Limoncello Amaretti Cookies, we’ve been dying to try out other flavors. These Strawberry Rose Amaretti Cookies are another twist on the classic Italian dessert.
The combination of strawberry and rose mixed with the almond flour base, reminds us of eating a macaron. They’re just as chewy, but much easier to make! Plus, they’re naturally gluten-free which is always a bonus.
If you’re looking for a small sweet treat, these are just the things to have on hand, and they pair perfectly with a cup of tea.
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Ingredient Notes
The full list of ingredients and their quantities is in the recipe card below. Here you’ll find notes on why we chose certain ingredients as well as any substitutions.
- Almond Flour: Use blanched almond flour not almond meal.
- Freeze-Dried Strawberry Powder: No need to grind up freeze-dried strawberries. You can easily find the powder on Amazon which is where we get ours.
- Beetroot Powder (optional): It makes no difference to the taste, it’s purely for color. If you don’t use it, the cookies will be a paler more grey-ish, dusty pink.
- Egg Whites: Separate the eggs while they’re cold, but let the whites come to room temperature before you use them in the recipe.
- Granulated Sugar: You’ll need some for the dough and for the first layer of rolling.
- Powdered Sugar: This gives the cookies that pretty dusted look.
- Rose Water: Don’t use an extract as that will be way too overpowering. We use Cortas which can be found at most grocery stores and halal markets.
- Pure Almond Extract: Be sure to use a pure extract and not an essence or an imitation extract since the strength and flavor could vary.
Kitchen Equipment
- Kitchen Scale
- Oven Thermometer
- Mixing Bowls
- Handheld Electric Mixer
- Large Baking Sheet
- 1 ½ tbsp Cookie Scoop
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
STEP 1: Sift the almond flour. Remove any large lumps by sifting the almond flour into a large bowl. Add the freeze-dried strawberry powder, beetroot powder (optional), and sugar. Whisk to combine.
STEP 2: Whip the egg whites. Add the salt to the egg whites and beat with an electric hand mixer until stiff peaks form.
STEP 3: Fold the egg whites into the almond mixture. Add the whipped egg whites, almond extract, and rose water to the almond flour. Fold until a well-mixed paste forms.
Note: If you don’t use beetroot powder, your dough will look lighter in color than shown above.
STEP 4: Scoop and roll the cookies. Use a cookie scoop to portion the cookies and drop them directly into the granulated sugar first. Coat them in the sugar then shape into a uniform ball. Roll the ball in powdered sugar and place it on the baking sheet.
STEP 5: Gently press the tops of the cookies. Press until the edges of the dough balls start to crack, but don’t flatten them.
STEP 6: Bake. Bake for 23-25 minutes until deep cracks have formed on the surface and the bottoms are golden brown.
Expert Tips
- Keep checking your egg whites as you beat them. Beating them past stiff peaks will result in lumpy, weepy egg whites.
- Drop the scooped cookies directly into the granulated sugar before rolling. The dough is very sticky and will get all over your hands if you try to shape them first. Coating them in the first layer of sugar makes them easier to work with.
FAQ
Giving them a gentle press promotes good crack formation. If you don’t press on them, you’ll still get some cracks, but they won’t be as open.
Place them in an airtight container and keep them at room temperature for up to 1 week.
Baking in Grams
All of our baking recipes are carefully tested using grams so that you get a beautiful and delicious baked good every time. While we provide cup measurements, we can’t guarantee that they’ll produce good results. There’s more room for error when using cups, and how you pack your ingredients can make a significant difference. This is why we recommend measuring by weight so you’re guaranteed for success in the kitchen! All you need is a kitchen scale and you’re good to go!
If you made this Strawberry Rose Amaretti Cookies recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Strawberry Rose Amaretti Cookies
Equipment
- Kitchen Scale
- Large Baking Sheet
- 1 ½ tbsp Cookie Scoop
- Electric Hand Mixer
Ingredients
- 290 g (3 cups + 2 tbsp) almond flour spooned and leveled
- 3 tbsp freeze-dried strawberry powder packed, sifted if lumpy
- 1 ½ tsp beetroot powder optional for color, sifted if lumpy
- 200 g (1 cup) granulated sugar
- 3 large egg whites room temperature
- ¼ tsp fine sea salt
- 1 ½ tsp pure almond extract
- 2 tbsp rose water
For Rolling
- 50 g (¼ cup) granulated sugar
- 30 g (¼ cup) powdered sugar spooned and leveled
Instructions
- Preheat the oven to 325°F (160°C) and line a large baking sheet with parchment paper.
- Using a fine mesh sieve, sift the almond flour into a large bowl. Add the freeze-dried strawberry powder, beetroot powder (if using), and 200 g (1 cup) granulated sugar. Whisk to combine.
- In another large bowl, add the egg whites and salt. Use a handheld electric mixer to beat the eggs on medium-high speed until stiff peaks form. Be careful not to over whip.
- Add the whipped egg whites, almond extract, and rose water to the almond flour mixture. Fold until well combined. It should form a paste-like dough.
- For rolling, add 50 g (¼ cup) of granulated sugar and 30 g (¼ cup) of powdered sugar into two separate shallow bowls.
- Use a 1 ½ tbsp cookie scoop to portion the cookies and drop them directly into the granulated sugar. Coat them in the sugar then roll into a uniform ball.
- Next, roll the ball in the powdered sugar and place on the prepared baking sheet. Set each cookie about 1 ½ inches (3.8 cm) apart.
- Gently press on the tops of the cookies until the edges start to crack. You don't want to flatten them, just press lightly.
- Bake for 23-25 minutes or until the bottoms are golden brown and cracks have formed on the surface.
- Immediately transfer them to a cooling rack to cool completely.
Notes
- Separate the egg whites while the eggs are still cold then bring them to room temperature before using.
- Keep them in an airtight container at room temperature for up to 1 week.
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