Making homemade Christmas gifts this year? Try my Chocolate Cranberry Amaretti Cookies!
The cookie/biscuit I make most often is hands-down the amaretto-spiked amaretti. Naturally gluten-free, they’re crispy on the outside and chewy on the inside.
I love making a big batch so that I have a large jar full when guests visit. They keep for weeks too – although they generally don’t last that long!
Although I still LOOOOVE the original cookies, I wanted to make a Christmassy version – so of course my brain automatically went to cranberries!!
Add some chocolate in there too and you’ve got an easy Christmas treat, or even a gift, if you’re will to give them away……
This is my second time experimenting with the original recipe. The first time was my attempt at an egg-free version – using aquafaba (the liquid from canned chickpeas) as an egg replacement. Sounds a little gross, and I wasn’t convinced when the whisked up aquafaba had a smell of cooked beans to it, but that soon disappeared when they were mixed with the other ingredients. I didn’t blog the recipe for that one, as they ended up pretty flat.
They still tasted great (although a little sweeter than the original ones), but a flat cookie is not a pretty thing. A bit more experimentation need on that one I think!
My chocolate cranberry version turned out perfectly though! Still gluten free, still crisp-yet-chewy. I also tried a version with Whisky instead of amaretto – and yep, that enhanced the Christmas flavour even more!!
A little note if you decide to make these – please use store-bought ground almonds (or almond flour I think it’s called if you’re in the US. It’s made from skinless ground almonds and has a slightly grainy texture). I’ve found that the texture of the cookies can vary considerably if using home-ground almonds. I believe it’s to do with the amount of oil released during the grinding process.
It’s also really important to make sure the mixture is a thick, sticky paste before you pour the amaretto in there, then just pour the amaretto in a dribble at a time to make sure the mixture remains thick and sticky. It needs to be roll-able – so that might mean adding a little less amaretto in there (you could replace with a few drops of french almond extract if you prefer). If you’re not sure, take a look at the video for my original recipe on my You Tube channel – that should give you a good idea of the consistency required.
Once you know the texture you need, these Chocolate Cranberry Amaretti Cookies are so easy – you’ll be making them again and again! If you don’t like chocolate try my original version here.
More Chrismas Baking Ideas
I love baking cakes and treats, especially at Christmas.
Equipment
In order to make these delicious Chocolate Cranberry Amaretti Cookies you will need:
- A Mixer. We bought this Kitchen Aid Mixer and absolutely love it!
- Shallow white bowls. For rolling the cookie mixture in.
- Silicone Baking Mat
- Measuring Spoons
- Wooden or Silicon Coated Spatula
- Measuring Jug
- An airtight jar to store them in. I use these Kilner Jars.
Chocolate Cranberry Amaretti Cookies
Ingredients
- 3 eggs whites from large eggs
- 280 g (3 1/2 cups) store-bought* ground almonds (or almond flour I think it's called if you're in the US. It's made from skinless ground almonds and has a slightly grainy texture)
- 4 tbsp cocoa powder sifted (make sure it’s a gluten-free variety if required)
- 280 g (1 1/2 cups minus 2 tbsp) caster sugar
- 100 g (1/2 cup) dried cranberries
- ¼ tsp vanilla extract
- 35 ml (2 1/4 tbsp) Amaretto liquor
For rolling:
- 4 heaped tbsp caster sugar
- 4 heaped tbsp icing sugar confectioners’ sugar
Instructions
- Preheat the oven to 170C/325F (fan). Line two baking trays with a silicone mat or baking parchment.
- Using a hand whisk or mixer, whisk the egg whites to stiff peaks.3 eggs whites from large eggs
- Fold in the ground almonds, cocoa powder, caster sugar, dried cranberries, and vanilla extract.280 g (3 1/2 cups) store-bought* ground almonds, 4 tbsp cocoa powder, 280 g (1 1/2 cups minus 2 tbsp) caster sugar, 100 g (1/2 cup) dried cranberries, ¼ tsp vanilla extract
- Slowly stir in the amaretto. Add just enough so that the mixture is a thick paste that can be formed into a ball in your hand (it should be sticky, but should hold its shape).35 ml (2 1/4 tbsp) Amaretto liquor
- Place the caster sugar and icing sugar for rolling on two separate plates. Using a teaspoon, scoop out a chunk of the cookie mixture and roll it into a ball in your hands (about the size of a walnut). Roll it in the caster sugar, then roll it in the icing sugar and place on the baking tray.4 heaped tbsp caster sugar, 4 heaped tbsp icing sugar
- Repeat with the remaining dough until you've used it all up. Leave a bit of space between the cookie balls as they will expand slightly during cooking.
- Use your finger to squash the cookie balls a little, then place in the oven to cook for 15 minutes.
- Take out of the oven, and leave to cool on the baking tray before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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The cookies turned out lovely. My issue is finding store-bought almond flour that is sufficiently fresh. My first batch, the almond flour was slightly rancid and that taste continued into the finished cookie. Any advice on this?
DELICIOUS. I brought these to a potluck,and they were a hit.
Can you use all purpose flour for theses cookies ?
Hi Nicky! Greetings from Alberta, Canada 🇨🇦.
I would love to make these to share with my apartment neighbors, but…1 is a recovered alcoholic, and 1 is allergic to alcohol. Poor her! Do you think that substituting some almond extract, with added water to = the 35ml total would work? I know this extract is powerful, so… Many thanks, and an early “Merry Christmas” to you and yours!
Interested to know if this worked out
Hi Nicky,
Just about to make the Christmas cake again, again …. 🙂 Looking forward to the lovely aroma in my kitchen.
Noticed your Chocolate, Cranberry and Amaretti cookies and would like to try them to take away with us as a gift for Christmas. Can they be frozen please so I can make them well in advance.
Thank you for your lovely recipes and (is it too early?) Happy Christmas to you and your family XXXX
Hi Kath, I know what you mean, I love that Christmas cake aroma 🙂
For the amaretti, yes, they should freeze fine. Cook and cool the amaretti, then freeze in a single layer on a tray for an hour or two. Once they’re frozen, you can transfer them to a bag or an air-tight tub. Defrost the amaretti overnight in a single layer on a covered tray.
Have a lovely Christmas too xx
Hi Nicki, thanks for sharing all your gorgeous recipes with us. I made a batch of the original amaretti cookies and a batch of these today, they’re delicious and were quick and easy to make. I think I may have done something wrong with these ones because they didn’t ‘puff’ up at all though.
These are so moorish, I could quite easily eat 4 or 5:-)
I love the look and sound of these, Nic. My mum didn’t bake much (she had two jobs!) but at Christmas she unleashed her inner domestic goddess and made loads of delicious cookies. My fave were crinkled ones with loads of molasses. I know this is completely different but the look has made me nostalgic. The pairing of the chocolate and cranberry sounds gorgeous. I’m sorry that the aquafaba didn’t work out for you but do try it in other things. Lovely recipe.