Before I traveled extensively in Italy, I was a fan of crisp crunchy cookies. However, in Italy, I discovered soft and chewy almond cookies like these Matcha Amaretti Cookies. These cookies are deliciously light and airy with a vibrant green color thanks to the addition of matcha tea powder.
A tip for cooking these cookies without browning the bottoms too much is to place one cookie sheet inside another. If you decide to only use one cookie sheet, the cookies will brown more quickly and the cookies will need less cooking time, so watch them closely from about 25 minutes onwards!
To make Matcha Amaretti Cookies, you will need the following ingredients:
Preheat the oven to 300 °F and line some cookie sheets with parchment paper or a silicone baking mat.
Mix 2¼ cups of almond flour, 1 cup of granulated sugar, 1 tablespoons of matcha powder and a pinch of salt together in a large bowl and set to one side.
Using a handheld mixer or in the bowl of a stand mixer, whisk 2 egg whites with lemon juice until they form soft peaks. Mix the beaten egg whites with ½ a teaspoon of almond extract.
Add beaten egg whites to dry ingredients. Stir the mixture using a wooden spoon or knead with your hands until a soft, sticky dough forms.
Dust your hands lightly with confectioners’ sugar. Using a small cookie scoop, shape the dough into smooth 1-inch balls. Roll each cookie in powdered sugar to coat. Place them on the parchment lined baking sheets, leaving 1 inch of space between them.
Bake in the preheated oven until the tops are cracked and the bottoms are just barely golden 25-30 minutes.
Allow to cool on a baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.
Serve with coffee or a glass of milk. Store the cookies an airtight bag or container for up to 5 days.
These Matcha Amaretti Cookies are soft, chewy and green! Thanks to the addition of matcha tea powder. Try making these cookies soon and don’t forget to come back to leave a review! Remember to tag #CookMeRecipes in your baking posts.
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