Amaretti Cookies

A chewy Italian cookie made with simple ingredients that you probably already have at home.

Course Dessert

Cuisine Italian

Diet Gluten Free

Prep Time 20

Cook Time 20

Total Time 40

Servings cookies

Calories 134kcal

Author Dina

5 eggs whites
Pinch salt
4 1/2-5 cups blanched almond flour (depending on size of eggs) I find that 5 cups works best
1 1/2 cup granulated sugar
1/2 tsp vanilla extract
1-2 tsp almond extract (I prefer 2 tsp)
1/2 cup granulated sugar
1/2 cup powdered sugar

Separate 5 egg whites into a bowl then add a pinch of salt.
Using an electric mixer, beat the egg whites until stiff peaks form.
Set that aside and sift 5 cups of blanched almond flour with 1 1/2 cups of granulated sugar into a bowl.
Add about 1/3 of the almond flour mixture into the egg whites and fold it in gently with a spatula.
Now go ahead and add 1/2 tsp vanilla extract and 2 tsp of almond extract. Then quickly fold it in.
Add the second third of the almond flour mixture to the egg whites and gently fold it in again.
Sift in the remaining third of the almond flour mixture and fold it in one last time. at this point, the cookie dough should have a thick paste-like texture.
Use a medium-sized cookie scoop to scoop out mounds of the cookie dough and place them into a plate of granulated sugar. Roll the scoop of cookie dough into the sugar, then take it into your hands and round it out to a ball.
Drop the ball into a bowl of powdered sugar and evenly coat it.
10. Place the cookies onto a baking sheet lined with parchment paper and lightly press each cookie with your hand or the bottom of a flat cup. Bake at 325 degrees Fahrenheit for 20-25 minutes.

These cookies can be frozen before they are baked. Just make the cookies up until they are ready to go into the oven, then place them on a baking sheet, and freeze them for 1 hour. Then transfer to a ziplock bag. Thaw for 30-60 minutes then dust with fresh powdered sugar before baking per the recipe instructions.
Don't substitute the flour- Unfortunately, you cannot use all-purpose flour in place of the almond flour. It will change both the flavor and the texture of these cookies too much.
Make sure to beat the eggs to stiff peaks- Doing this ensures that the cookies will be aerated enough not to fall flat and spread.
If the dough is too sticky- If this happens because your eggs were larger or your flour coarser, then add equal amounts of almond flour and sugar to the dough until it's easily rolled.