Amaretti Cookies

If you're on the hunt for a delightful treat that's both gluten-free and dairy-free, look no further than Amaretti Cookies. These traditional Italian almond cookies are crisp on the outside with a soft and chewy center, making them a worldwide favorite. 

Made with only a few simple ingredients; Amoretti® Blanched Extra Fine Almond Flour, sugar, egg whites, Amoretti® Almond Extract and bit of fresh lemon juice, these cookies naturally exclude gluten and dairy, making them suitable for various dietary preferences. These cookies have a rich almond flavor and a beautiful texture. These cookies go great with coffee or tea, and also make a perfect homemade gift for a loved one!

Baking Amaretti cookies is a straightforward endeavor that yields impressive results. By incorporating high-quality ingredients like Amoretti® Blanched Almond Flour and Amoretti® Almond Extract, you ensure each bite is a delightful fusion of texture and flavor. Whether you're adhering to a gluten-free or dairy-free diet or simply seeking a delectable cookie recipe, Amaretti cookies are sure to impress.

Ingredients

• 2 1/2 cups Amoretti® Blanched Almond Flour
• 1 cup granulated sugar
• pinch of salt
• 3 egg whites (room temp)
• 1/4 tsp. fresh lemon juice
• 1/2 tsp. Amoretti® Almond Extract
• powdered sugar to taste

Directions

1. Preheat oven to 300 degrees F. Stack two matching cookie sheets (preferably light in color), one inside the other. Line the top one with parchment paper or a silicone baking mat.
2. In a large mixing bowl, whisk together your almond flour, sugar and salt until combined.
3. Using a hand of stand mixer fitted with the whisk attachment, whisk the egg whites and lemon juice together until they hold stiff peaks. 
4. Add your beaten egg whites and almond extract into the dry ingredients and stir until mixture forms a soft, sticky dough.
5. Dust your hands in powdered sugar and use a cookie scoop to portion dough into 1-inch balls. Roll until smooth, then roll in powdered sugar.
6. Arrange on your baking sheets to be at least 1-inch apart. 
7. Bake for 30-35 minutes until tops are cracked and bottoms are just barely golden. 
8. Allow to cool for a few minutes then transfer to a cooling rack.

Notes

• Cookies will keep at room temp. in an airtight bag or container for up to 5 days. 
• Egg white consistency matters! Soft peaks will give your cookies a different consistency.
  
• If you want your cookies slightly crispier, bake for an additional 5 minutes.