Ingredients
Units
Scale
- 3 egg whites (medium size eggs)
- 2.5 cups finely ground blanched almond flour
- 1 cup cane sugar
- 1 tsp almond extract
- 1/2 tsp vanilla extract
- Zest of 1 large lemon
- Pinch salt
- 1/2 cup powdered sugar
- 1/2 cup shaved almonds
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Remove eggs from the refrigerator and allow them to come to room temperature.
- Separate egg whites from yolks, discard yolks, and place the whites in a large bowl or stand mixer.
- Beat egg whites until soft peaks form.
- Once soft peaks form, add almond extract and vanilla extract to egg whites and mix until combined.
- In a separate large mixing bowl combine almond flour, sugar, salt, and lemon zest.
- Whisk well so that all the ingredients are well combined.
- Gently add the egg whites to the dry ingredients and mix using a spatula until a soft dough forms.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Using a small cookie scoop, scoop the dough into round balls and roll in shaved almonds (if desired) and then again in powdered sugar.
- Place the cookie dough balls onto the baking sheet and gently flatten using the back of a spoon. Sprinkle with additional powdered sugar.
- Place the amaretti cookies in the oven and bake for 23 minutes. The bottom of the cookies should be just slightly golden brown, and the cookies should still feel quite soft when removed from the oven.
- Allow the amaretti cookies to cool completely, this will help to set the cookies, and results in a perfect crunchy outside and a soft and chewy inside.
- Store in an airtight container for up to one week, but these cookies are best enjoyed within a few days.
Keywords: Amaretti Cookies, Italian Amaretti Cookies, Amaretti Cookies Recipe
