Amaretti Biscuits Recipe Vegan: Easy & Delicious Treats

If you’re a fan of almond-flavored treats and looking for a delightful vegan twist on a classic Italian biscuit, you’ve come to the right place! Amaretti biscuits are traditionally made with egg whites and butter, but this vegan amaretti biscuits recipe reinvents the classic with plant-based ingredients that don’t compromise on taste or texture.

These delicate, chewy cookies are perfect for pairing with your afternoon tea or coffee, bringing a touch of Italy’s sweet charm right to your kitchen. Whether you’re vegan, dairy-free, or just curious about trying something new, this recipe is easy, quick, and incredibly satisfying.

In this blog post, we’ll guide you through every step, from the simple ingredients needed to tips for perfecting your amaretti biscuits. Plus, we’ll explore variations and serving suggestions that will make these little almond treats a staple in your baking repertoire.

Ready to bake some vegan amaretti? Let’s dive in!

Why You’ll Love This Recipe

This vegan amaretti biscuits recipe is a game-changer for several reasons. First, it uses simple, wholesome ingredients that are easy to find in any grocery store, including almond flour and aquafaba, the magical chickpea liquid that replaces egg whites perfectly.

The result is a biscuit with a crisp exterior and a chewy, moist center — just like the traditional version.

Secondly, it’s incredibly versatile. You don’t need any fancy equipment or complicated techniques, making it ideal for both beginner and experienced bakers.

Plus, these biscuits are naturally gluten-free when made with almond flour, catering to various dietary needs.

Finally, their unique almond flavor and texture make them a delightful treat any time of day, whether as a snack, dessert, or a gift for friends and family. If you love recipes like our Bread And Gravy Recipe or want to explore more vegan baking, this amaretti recipe fits right in!

Ingredients

• 2 cups almond flour (finely ground, blanched)
• 3/4 cup powdered sugar (also called icing sugar)
• 1/2 cup aquafaba (liquid from a can of chickpeas)
• 1 tsp almond extract
• 1/4 tsp cream of tartar (optional, for stability)
• 1/4 tsp salt
• Powdered sugar for dusting

Equipment

• Mixing bowls (one large, one medium)
• Electric hand mixer or stand mixer
• Baking sheet
• Parchment paper or silicone baking mat
• Spoon or cookie scoop
• Cooling rack

Instructions

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Whip the aquafaba: In a clean, dry bowl, use an electric mixer to beat the aquafaba with cream of tartar and salt until stiff peaks form. This usually takes about 5-7 minutes. The aquafaba acts as the egg white substitute, providing structure and lightness.
3. Combine dry ingredients: In a separate bowl, sift together the almond flour and powdered sugar to remove lumps and ensure a smooth batter.
4. Fold ingredients: Gently fold the almond extract into the whipped aquafaba. Then, carefully fold in the almond flour and sugar mixture, being careful not to deflate the aquafaba. Use a spatula to fold until the dough is well combined and sticky.
5. Shape the biscuits: Using a spoon or cookie scoop, scoop out small portions of dough (about 1 tablespoon each). Roll each portion into a smooth ball between your palms. Roll the balls in powdered sugar until fully coated, then place them on the prepared baking sheet about 1 inch apart.
6. Bake: Place the baking sheet in the oven and bake for 20-25 minutes. The biscuits should be lightly golden and firm to the touch but still slightly soft inside.
7. Cool completely: Remove the biscuits from the oven and allow them to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool fully. This helps them set and develop their chewy texture.
8. Enjoy! Store your amaretti biscuits in an airtight container at room temperature for up to a week, or freeze for longer storage.

Tips & Variations

“For the best texture, make sure your aquafaba is whipped to stiff peaks. This is the secret to light, airy amaretti biscuits without eggs!”

• Almond Flour: Use finely ground, blanched almond flour for the best texture. Coarser almond meal can make the biscuits gritty.
• Sweeteners: You can experiment with coconut sugar or maple sugar instead of powdered sugar for a different flavor profile.
• Flavors: Add a teaspoon of vanilla extract or a pinch of cinnamon for a warming twist.
• Chocolate Dipped: Once cooled, dip half of each biscuit in melted vegan dark chocolate for an indulgent treat.
• Nut-Free Version: Substitute almond flour with sunflower seed flour if you have nut allergies, though the flavor will change.

Nutrition Facts

Serving Suggestions

These vegan amaretti biscuits are incredibly versatile. Serve them alongside a steaming cup of espresso or your favorite herbal tea for a perfect afternoon break.

They also pair wonderfully with fresh berries or a dollop of coconut whipped cream for a light dessert.

For a festive touch, arrange the amaretti on a dessert platter with other vegan sweets like biscotti or Blueberry Betty. You can even crumble some amaretti over vegan ice cream or use them as a base for a dairy-free cheesecake crust!

Conclusion

Baking vegan amaretti biscuits is not only a fun culinary adventure but also a rewarding way to enjoy a classic treat with a compassionate twist. These biscuits capture the essence of traditional amaretti with a tender, chewy texture and rich almond flavor — all without eggs or dairy.

With just a few simple ingredients and easy steps, you can whip up a batch that’s perfect for sharing or savoring on your own.

Whether you’re new to vegan baking or looking to expand your repertoire, this recipe offers a delicious and approachable option. If you enjoyed this recipe, be sure to check out other delightful dishes like our Breakfast Wellington Recipe or the hearty Braised Pork Ribs With Radish Recipe for more inspiration.

Happy baking!

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