Description
These classic Italian Amaretti Cookies feature a crisp, crackled exterior with a soft, marzipan-like center. Naturally gluten-free and infused with deep almond and vanilla aromas, they are the perfect sophisticated treat for any coffee break.
Ingredients
- 5 large egg whites
- 1/2 teaspoon salt
- 5 cups blanched almond flour
- 1 1/2 cups granulated sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoons pure almond extract
- 1/2 cup granulated sugar (for coating)
- 1/2 cup powdered sugar (for coating)
Instructions
- Separate the egg whites into a clean, dry bowl, add a pinch of salt, and beat with an electric mixer until stiff peaks form.
- In a separate large bowl, sift together the almond flour and 1 1/2 cups of granulated sugar to remove any clumps.
- Gently fold one-third of the almond flour mixture into the whipped egg whites using a flexible spatula, being careful not to deflate the air.
- Add the vanilla and almond extracts to the mixture and fold them in quickly but gently.
- Incorporate the remaining flour mixture in two batches, folding until a thick, cohesive, and slightly tacky paste forms.
- Use a cookie scoop to form mounds of dough, then roll each ball first in granulated sugar and then generously in powdered sugar.
- Place the balls on a parchment-lined baking sheet, flatten slightly with your palm, and bake at 325°F for 20 to 25 minutes until the tops are cracked and the bottoms are golden.
Notes
To ensure the most vibrant flavor, use fresh almond flour as the natural oils can become bitter over time. If the dough feels too soft to handle, chilling it in the refrigerator for 30 minutes before rolling will make the process much easier and help the cookies retain their shape.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian