Description
These classic Italian Amaretti cookies feature a delightful crackled exterior with a soft, marzipan-like center. Naturally gluten-free and infused with rich almond flavor, they are a timeless addition to any dessert platter or coffee break.
Ingredients
- 5 large egg whites, room temperature
- 1 pinch salt
- 4 1/2 to 5 cups blanched almond flour
- 1 1/2 cups granulated sugar (for the dough)
- 1/2 cup granulated sugar (for rolling)
- 1/2 cup powdered sugar (for coating)
- 1/2 teaspoon pure vanilla extract
- 2 teaspoons almond extract
Instructions
- Beat the egg whites and a pinch of salt in a clean bowl until stiff peaks form.
- Sift together the almond flour and 1 1/2 cups of granulated sugar in a separate bowl.
- Gently fold one-third of the almond flour mixture into the egg whites using a spatula.
- Stir in the vanilla and almond extracts.
- Incorporate the remaining flour mixture in two batches, folding gently until a thick, sticky paste forms.
- Scoop the dough into balls, roll first in granulated sugar, then thoroughly coat in powdered sugar.
- Place on a parchment-lined baking sheet, flatten slightly into discs, and bake at 325°F (165°C) for 20 to 25 minutes until crackled and barely golden.
Notes
To ensure your egg whites reach maximum volume, ensure your mixing bowl and whisk are completely free of any oil or grease. For the best texture, use finely ground blanched almond flour rather than almond meal, which can be too coarse for these delicate cookies.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian