ALMOND AMARETTI COOKIES
Almond Amaretti Cookies are delicate, crisp, and chewy Italian treats made with almond flour, egg whites, and a touch of almond extract. These cookies have a rich almond flavor and are perfect for any occasion, especially during the holidays.
Ingredients
- 2 cups almond flour
- 1 cup powdered sugar
- 2 large egg whites
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup granulated sugar for rolling
Instructions
- Preheat the oven: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the dough:
- In a medium bowl, whisk together the almond flour, powdered sugar, salt, almond extract, and vanilla extract.
- In a separate clean bowl, beat the egg whites until soft peaks form (you can use a hand mixer or stand mixer for this).
- Gently fold the egg whites into the dry mixture, stirring until just combined. The dough will be thick but sticky.
Shape the cookies:
- Using your hands, roll the dough into small balls, about 1 inch in diameter.
- Roll each ball in the granulated sugar, coating it well. Place the sugared dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake the cookies:
- Bake in the preheated oven for 15-18 minutes, or until the cookies are lightly golden around the edges and cracked on top. They should still be soft in the center.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serve:
- Enjoy your almond amaretti cookies with a cup of coffee, tea, or your favorite dessert wine.
Notes
- These cookies are gluten-free, as they are made with almond flour instead of wheat flour.
- You can add a bit of lemon zest or orange zest for a citrus twist.
- To make the cookies even more festive, sprinkle them with additional powdered sugar after baking.
- Store these cookies in an airtight container at room temperature for up to 5 days, or freeze them for longer storage.