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Gingerbread Amaretti Cookies

Total Time

Prep: 20 min. Bake: 10 min./batch

Makes

2 dozen

The classic Italian cookie gets a new gingerbread twist! Don’t overbake—they should be slightly chewy. —Tina Zaccardi, Eastchester, New York
Gingerbread Amaretti Cookies Recipe photo by Taste of Home
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Ingredients

  • 1 can (8 ounces) almond paste
  • 3/4 cup sugar
  • 1 tablespoon baking cocoa
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • Dash ground cloves
  • 2 large egg whites, room temperature
  • 2 tablespoons molasses
  • 1 cup pearl or coarse sugar

Directions

  1. Preheat oven to 375°. Crumble almond paste into a food processor; add sugar, baking cocoa and spices. Pulse until combined. Add egg whites and molasses; process until smooth.
  2. Drop by tablespoonfuls into pearl sugar; roll to coat. Place 2 in. apart on parchment-lined baking sheets. Bake until set, 10-12 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts

1 cookie: 107 calories, 3g fat (0 saturated fat), 0 cholesterol, 6mg sodium, 21g carbohydrate (19g sugars, 1g fiber), 1g protein.

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