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Amaretti Cookies

Falak
Print Recipe
Course Dessert
Cuisine Italian
Servings 20 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

  1. 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.
  2. Egg whites must be at room temperature.
  3. Make sure there are no traces of egg yolk. This will prevent the egg whites to form peaks.
  4. FOLD the egg whites, avoid overmixing.
  5. If the mixture is too sticky to handle, apply a little oil on your palms. It will make it easier to roll them.