Amaretti cookies are the best cookies for almond lovers and cookie lovers alike. These cookies can be baked hard or left soft and chewy
Servings: 40cookies
Ingredients
4 1/2cupsalmond flour/almond meal
2 cupsgranulated sugar
1/2tspsalt
4largeegg whites
1 tspcream of tartar
1tspalmond extract
icing/powdered sugar, for rolling
Instructions
Preheat oven to 300°F. Line a cookie sheet with parchment paper or a Silpat mat.
In a large bowl, whisk together almond flour, sugar and salt until evenly incorporated.
In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites until they hold soft peaks, then dust in cream of tartar and the extract.
Add the egg whites to dry ingredients and stir until mixture forms a soft, sticky dough (the egg whites will deflate...that's okay!)
Lightly dust your hands with powdered sugar and, using a small cookie scoop, form the dough into 1-inch balls. Roll the ball btween your hands and then roll in icing sugar. Place on the prepared baking sheets, leaving 1 inch of space between cookies.
Bake for 25-30 minutes until tops are cracked and bottoms are just golden. If you like a crunchy amaretti, you can bake them for an extra 5 minutes. Remove from oven and let cool for 5 minutes, then transfer to wire racks to cool completely.
Cookies will keep at room temperature in an airtight bag or container, for up to 5 days.
Notes
If you would like to ensure your cookies stay light brown on the botton, stack to identical baking sheets together to insulate the bottom while they bake.