Description
These elegant Italian Amaretti cookies deliver the perfect contrast of a crisp, cracked exterior and a soft, chewy almond center. Using simple pantry staples, this naturally gluten-free recipe creates professional-quality biscuits that are sophisticated enough for guests yet simple to whip up for a quick weeknight treat. Naturally nutty and sweet, they make an ideal accompaniment to coffee or a thoughtful gift.
Ingredients
3 cups blanched almond flour
1 1/4 cups granulated white sugar
3 large room-temperature egg whites
1 teaspoon almond extract
1 cup powdered sugar
26 whole almonds (optional for topping)
Instructions
Preheat your oven to 350ºF (180°C) and line two baking sheets with parchment paper.
Combine the almond flour and granulated sugar in a large mixing bowl.
In a separate bowl, whip the egg whites until foamy and whisk in the almond extract.
Combine the wet mixture with the dry ingredients using a spatula until a thick paste forms.
Knead the mixture by hand until smooth, then let it rest to hydrate the almond flour.
Roll the dough into small balls and coat them first in granulated sugar, then in the powdered sugar.
Place on baking sheets and press a whole almond into the center of each, if desired.
Bake for 15 minutes until the cookies are lightly golden and have developed a cracked surface.
Cool completely on the baking sheets before serving.
Notes
The resting period is crucial to ensure the dough maintains its structural integrity. Store in an airtight container at room temperature for up to one week. Use the finest blanched almond flour for a better texture.
- Prep Time: 15
- Cook Time: 15
- Category: Baking
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg