Amaretti Cookies
Soft and chewy Amaretti cookies. Rich, nutty almond cookie with a delicate, slightly crispy exterior. Cookies are rolled in sugar for an extra sweet treat.
Ingredients
- 225 grams blanched almond flour (2 cups), sifted
- 200 grams granulated sugar (1 cup)
- 32 grams all-purpose flour (1/4 cup)
- 60 grams egg white (from 2 large eggs)
- 1 pinch sea salt
- 1 gram almond extract (1/4 teaspoon)
- 30 grams confectioners’ sugar (1/4 cup)
Instructions
- Line two cookie sheets with parchment paper or silpat mats.
- Sift the almond flour, all-purpose flour, and granulated sugar into large mixing bowl.
- Add egg whites to stand mixer. Beat on high to soft peaks. Add the pinch of salt and almond extract. Beat a few seconds to incorporate.
- Add the beaten egg white mixture to the dry ingredients. Incorporate the whites with a wooden spoon until the dough comes together.
- Roll the dough into small 1-inch diameter balls. Roll them in powdered sugar. Place each cookie on the prepared cookie sheets. Flatten the cookies using your hand or a flat-bottomed drinking glass. Allow the cookies to rest on the cookie sheets for about 30 minutes.
- Preheat the oven to 325 degrees F.
- Bake for 18 to 20 minutes, or until the cookies are golden brown, and they have their signature cracks along the edges. Remove from the oven, place on wire racks and cool for several minutes. Remove from the cookie sheets and cool completely.
- Store cookies in an air tight container for up to one week.