These Italian amaretti cookies are made with almond flour and the perfect balance of sugar, for a soft delicate cookie that you won’t want to put down!
Ingredients
2 ½cupsalmond flour
1cupgranulated sugaror superfine / caster sugar
¼teaspoonsalt
2large egg whitesroom temperature
½teaspoonalmond extract
½teaspoonvanilla extract
1cupconfectioner’s sugarfor rolling
flaked almondsoptional topping
Instructions
Preheat the oven to 330°F. Line a large baking sheet with parchment paper. Set aside.
In a large mixing bowl, combine almond flour, sugar, and salt. Set aside.
In a second bowl, use a hand mixer or stand mixer fitted with the whisk attachment to beat the eggs whites until soft peaks form. Then, mix in the almond and vanilla extracts until well combined.
Gently stir the egg whites into the dry mix to form the cookie dough.
Add confectioners sugar to a shallow bowl. Coat your hands in some confectioners sugar and roll 1 tablespoon of dough into balls. Roll the cookie balls in the confectioners sugar then place on a lined baking sheet, 1 inch apart. Top with flaked almonds if desired, pressing them slightly into the dough balls.
Bake for 20-22 minutes. Allow the cookies to cool on the baking sheet for about 3 minutes before transferring to a wire rack to cool fully.
Notes
Store in an airtight container at room temperature for up to 5 days.