Amaretti Cookies
Amaretti Cookies
Ingredients
- 2 cups (200g) almond flour or finely ground blanched almonds
- 1 cup (200g) granulated sugar
- 2 large egg whites, at room temperature
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- Powdered sugar (for dusting)
Instructions
- Preheat the oven:
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the ingredients:
- In a large bowl, combine the almond flour and granulated sugar. Mix well to ensure they are evenly distributed.
- Whip the egg whites:
- In a separate bowl, use an electric mixer to beat the egg whites and salt until soft peaks form. This means the egg whites will be white and fluffy, and when you lift the beaters, the peaks will slightly droop.
- Combine ingredients:
- Gently fold the beaten egg whites into the almond flour and sugar mixture. Add the almond extract and continue to fold until everything is well combined and a sticky dough forms. Be careful not to deflate the egg whites too much.
- Shape the cookies:
- Using a small cookie scoop or a teaspoon, scoop out small portions of the dough and roll them into balls (about 1 inch in diameter). Place the dough balls onto the prepared baking sheet, spacing them about 1 inch apart.
- Lightly dust the tops of the dough balls with powdered sugar.
- Bake the cookies:
- Bake in the preheated oven for 25-30 minutes, or until the cookies are lightly golden and set. They should be crisp on the outside and chewy on the inside.
- Cool and serve:
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Store:
- Store the cooled cookies in an airtight container at room temperature for up to a week.
Enjoy your delicious Amaretti Cookies! These Italian almond cookies are perfect with a cup of coffee or tea.