Description
These Easy Italian Almond Cookies, known as Amaretti, are delightfully chewy on the inside with a light, crisp exterior. Made with almond flour and sweetened with powdered sugar, these classic Italian cookies are flavored with almond and vanilla extracts and rolled in granulated sugar for an extra sweet crunch. Perfect for almond lovers and a simple, elegant treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour
- 1 cup powdered sugar
- 1/4 teaspoon salt
Wet Ingredients
- 2 large egg whites
- 1 teaspoon almond extract
- 1/4 teaspoon vanilla extract
For Coating
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat Oven: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, powdered sugar, and salt, mixing well to distribute ingredients evenly.
- Beat Egg Whites: In a separate bowl, use an electric mixer to beat the egg whites until they form stiff peaks, which will help give the cookies their light texture.
- Fold Egg Whites: Gently fold the beaten egg whites into the almond flour mixture, taking care not to deflate the whites and retain airiness for a tender crumb.
- Add Extracts: Stir in the almond extract and vanilla extract until the dough is smooth and fully combined.
- Shape Cookies: Form the dough into small balls about 1 inch in diameter, ensuring uniform size for even baking.
- Roll in Sugar: Roll each dough ball in granulated sugar to coat, giving the cookies a sweet, crackly crust after baking.
- Arrange on Baking Sheet: Place the sugar-coated balls on the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 15-18 minutes, until golden around the edges and slightly cracked on top.
- Cool: Allow the cookies to cool completely on the baking sheet before transferring to a wire rack to cool fully, which helps set their texture.
Notes
- Make sure the egg whites are beaten to stiff peaks for the best texture.
- Do not overmix when folding the egg whites into the almond mixture to keep the cookies light and airy.
- Spacing the cookies properly prevents them from sticking together while baking.
- You can store the cookies in an airtight container for up to one week.
- For a gluten-free treat, ensure the almond flour is certified gluten-free.
