Italian Amaretti Cookies
Servings: 36 cookies
Calories: 99kcal
Ingredients
- 3 cups almond flour
- 1 cup granulated sugar
- 3 large egg whites
- ¼ teaspoon salt
- 1 teaspoon almond extract or Amaretto
- ⅓ cup granulated sugar for coating check amount used
- ¾ cup powdered sugar for coating
Instructions
- Preheat oven to 350°F. Line several cookie sheets with parchment paper.
- Mix together almond flour and sugar in a large bowl. Set aside.
- Using the whisk attachment of your electric mixer, beat egg whites with salt until stiff peaks form. Fold in almond extract.
- Fold egg whites into flour-sugar mixture until it forms a dough.
- Prepare a plastic bag with granulated sugar and one with powdered sugar.
- Using a cookie scoop, scoop dough into 1" balls then drop into the bag with granulated sugar to coat. Remove and drop into the bag with powdered sugar to coat. (Note: The granulated sugar helps to keep the powdered sugar from dissolving into the cookie.)
- Place on the prepared cookie sheets, spacing about 1 ½" apart. Gently flatten slightly with your hand.
- Bake for 15 minutes then remove to rack. Let cool for 5-10 minutes then move them to a wire rack to cool completely.
Notes
STORE/FREEZE
Store the baked cookies in an airtight container at room temperature for up to 1 week. Their chewy texture stays perfect for days.
Freeze cookies by placing them on a baking sheet until firm, then storing in a freezer bag or container. They keep well for up to 4 months.
Nutrition
Calories: 99kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 0.3g | Sodium: 20mg | Potassium: 4mg | Fiber: 1g | Sugar: 12g | Calcium: 20mg | Iron: 0.4mg
