Cherry Amaretti Jam Drops

Prep Time: 10

Cook Time: 20

Chill Time: 1

Total Time: 1 30

Course: Dessert, Snack

Cuisine: Italian

Servings:

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* Please note: all cup measurements are approximate and based on Australian standard cups (250ml). For best results, weigh your ingredients with a kitchen scale.

Ingredients

220 g (2 cups) almond meal
130 g (½ cup + 1 tbsp) granulated sugar
90 g egg whites, about 3 large egg whites
1 tsp almond extract
½ tsp vanilla extract
⅛ tsp salt
80 g (¼ cup) cherry jam, homemade or store-bought (tart or sour kind is best)

For the sugar coating

55 g (¼ cup) granulated sugar
50 g (⅓ cup) icing sugar

Instructions

In a large bowl, whisk the egg whites vigorously until very frothy, then whisk in the almond and vanilla extracts.
Fold in the sugar, almond meal, and salt, to form a soft, sticky dough.
Line 2 baking trays with parchment paper and place the granulated sugar (for coating) in a bowl. Scoop the dough into 25 g portions. Lightly dampen your hands to prevent the dough from sticking, then roll each portion between your palms to form a smooth ball. Roll each ball in the sugar to lightly coat, then place on a baking tray. Press your thumb into the centre of each dough ball to make a deep indent.
Chill the cookies on the trays for 60 minutes. Meanwhile, preheat the oven to 170°C (150°C fan/340°F).
Use a fine-mesh sieve to dust the cookies with icing sugar. Bake for 17–20 minutes, until they look puffed, slightly cracked, and mostly set. They should still be quite pale when you take them out, with lightly golden bottoms.
Allow to cool on the trays for 5 minutes, then transfer to a wire cooling rack.
Once the cookies are completely cool, spoon about ½-1 teaspoon of cherry jam into the centre of each.

Notes

Cherry jam: Cherry jam can be really sweet, so look for one labelled "sour cherry jam" or one that you know is nice and tart. This helps balance the sweetness of the amaretti. Avoid super runny jams, and if your jam has separated, give it a good stir before using.
Chilling: Resting the shaped cookies in the fridge for 1 hour helps them to hold their shape and puff upwards rather than spread out. If you're short on time, you can get away with 30 minutes, but I recommend the full hour for best results.
Storage instructions: Store in an airtight container at room temperature for up to 5-7 days. No need to refrigerate. The moisture from the jam might seep into the cookies over time but they're still perfectly good to eat!
Make ahead: You have a couple options if you want to prepare these ahead of time!
1. Refrigerate the dough: The dough can be refrigerated for up to 24 hours, then shaped and baked. There's no need to chill the shaped cookies unless your hands have really warmed up the dough.
2. Bake in advance: Bake the cookies as per the recipe and store the unfilled cookies in an airtight container. Fill them with jam the day of serving.

Nutrition

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