Description
These Easy Italian Almond Cookies, also known as Amaretti, are light, chewy, and bursting with almond flavor. Made with almond flour, egg whites, and a hint of almond and vanilla extracts, these cookies are rolled in sugar for a delicate, crispy exterior. Perfect for a gluten-free treat or an elegant accompaniment to coffee or tea.
Ingredients
Scale
Cookie Dough
- 2 cups almond flour
- 1 cup powdered sugar
- 1/4 teaspoon salt
- 2 large egg whites
- 1 teaspoon almond extract
- 1/4 teaspoon vanilla extract
For Rolling
- 1/4 cup granulated sugar
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent the cookies from sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, powdered sugar, and salt. Stir them together until evenly mixed.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites with an electric mixer until stiff peaks form. This adds lightness and structure to the cookies.
- Fold Egg Whites: Gently fold the beaten egg whites into the almond flour mixture, taking care not to deflate the airiness of the egg whites.
- Add Extracts: Stir in the almond extract and vanilla extract until the dough is fully combined and fragrant.
- Shape Cookies: Form the dough into small balls about 1 inch in diameter, then roll each ball in granulated sugar to coat evenly.
- Arrange on Baking Sheet: Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 15-18 minutes, or until they develop a golden hue around the edges and have slightly cracked tops.
- Cool: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack to cool fully, ensuring they set with the perfect chewy texture.
Notes
- Ensure the egg whites are beaten to stiff peaks for the best texture.
- You can substitute almond extract with orange blossom water for a different aroma.
- The cookies will firm up more as they cool; avoid overbaking to keep them chewy.
- Store cookies in an airtight container to maintain freshness for up to 1 week.
- These cookies are naturally gluten-free and perfect for a low-carb dessert option.
