Amaretti Cookies
Bake up a batch of these quick, unique, easy Amaretti cookies which are Italian and gluten free. What makes Amaretti cookies truly special and unique is their texture which sets them apart from your usual cookies. These little drops of almond bites are chewy on the inside but slightly crisp on the outside.
The star ingredient for these cookies is almonds flour. This nutty, aromatic flour is the secret behind the cookies’ irresistible flavor. You can use store bought almond flour or grind them at home. Use your powerful blender and grind up the peeled almonds. If you are grinding it at home there are a couple of things to keep in mind:
- Use peeled almonds.
- Grind it to a fine powder.
- Run your blender in pulses. Do not run it continuously or the almonds will start releasing their oils.
- 1 cup of whole almonds will yield 1/2 cup of ground almonds approximately.
Amaretti cookies are known for their balanced sweetness. They are not overly sugary but have just the right amount of sweetness to satisfy your cravings. It is the kind of sweetness that pairs beautifully with a cup of tea or coffee.
To enhance its flavors, include a dash of almond extract instead of vanilla extract. The almond extract intensifies the nuttiness and adds an extra layer of aroma elevating these cookies from ordinary to extraordinary. If you do not have almond extract, you can use vanilla extract.
Step-by-step Instructions:
1) Get your oven preheated and prepare the baking tray.
2) In a large bowl, measure and mix the dry ingredients: almond flour, sugar, salt and lemon zest.
In a smaller bowl get your icing sugar station ready. The cookies will be rolled in the icing sugar before they are placed on the baking tray.
3) In a stand mixer or with a hand mixer, whip up the egg whites till soft peaks form. This can take 3-4 minutes. Make sure the egg whites are at room temperature. Add in the almond extract or the vanilla extract.
4) Now add the dry ingredients to the egg whites and carefully FOLD it in using a spatula. Do not overmix. We want to prevent the egg whites from deflating.
5) Pick up about 1 tablespoon of mixture and gently roll between your palms. I love using an ice cream scoop to scoop up the mixture. If the mixture feels too sticky, apply a little oil on your palms. Drop them in the icing sugar and coat them before transferring them onto the baking tray. Also be sure to space them out because they will expand while cooking
6) Bake them in the preheated oven. The tops will be slightly golden and will appear cracked. The bottoms will be slightly brown.
Allow them to cool completely, and then you can enjoy them. If you have any leftovers, place them in an air tight container. They keep well for 3 days at room temperature and 7 days if refrigerated. If you choose to refrigerate, just pop it into the microwave for few seconds.
They can be enjoyed on their own as a sweet treat, or they can be incorporated into desserts like tiramisu or ice cream. You can even crumble them over yogurt or give them a festive touch by drizzling melted chocolate, Nutella, Biscoff spread with sprinkles on it.
Amaretti Cookies
Ingredients
- 2 cups almond flour
- 3/4 cup granulated sugar
- pinch salt
- 2 teaspoon lemon zest
- 2 egg whites (room temperature)
- 1/2 teaspoon almond extract (or vanilla extract)
- 1/2 cup icing sugar
Instructions
- Preheat oven to 350 F (180 C).
- Line a baking tray with parchment paper.
- In a bowl add icing sugar and keep to the side.
- In another bowl, mix the almond flour, salt and sugar and lemon zest until well combined.
- In a stand mixer with a whisk attachment, whisk egg whites till soft peaks form. This can take 3-4 minutes.
- Add in almond extract (or vanilla extract) and give it a quick whisk.
- Add the almond flour-sugar mixture to the egg whites and FOLD with a spatula. Do it gently to prevent the egg whites from deflating.
- Pick up about 1 tablespoons of the mixture (you can use an ice cream scoop) and roll into a ball in the palm of your hand. If the mixture is sticky, lightly oil your hands.
- Drop the balls in the icing sugar bowl to completely cover it. Then place them on the baking tray.
- Bake them for 25 minutes or until the top appears cracked and golden.
- Transfer to a wire rack and allow them to cool completely.
Notes
- You can make almond flour at home. Take almonds without the skin and run it in your blender or food processor in short bursts. Do not grind it for too long or it will start releasing its oil. Once ground, shift it through a sieve to remove any large almond lumps. You will end up with fine almond flour.
- Egg whites must be at room temperature.
- Make sure there are no traces of egg yolk. This will prevent the egg whites to form peaks.
- FOLD the egg whites, avoid overmixing.
- If the mixture is too sticky to handle, apply a little oil on your palms. It will make it easier to roll them.
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