Italian Amaretti Almond Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
300 grams blanched almond flour
02 -
100 grams granulated sugar
03 -
4 large egg whites (approximately 120 ml), separated
04 -
1 teaspoon pure almond extract or vanilla extract
→ Finishing
05 -
Powdered sugar, for dusting
06 -
Crushed almond slices, optional
# Instructions:
01 -
Combine almond flour and granulated sugar in a mixing bowl and set aside.
02 -
In a separate clean bowl, whisk egg whites by hand or with an electric mixer until they become white and foamy, about 1–2 minutes.
03 -
Add almond extract or vanilla extract to the foamy egg whites and whisk for several seconds until well combined.
04 -
Gently fold the egg white mixture into the dry ingredients using a spatula. If necessary, use your hands to bring the dough together until a sticky consistency forms.
05 -
With slightly damp hands to prevent sticking, portion the dough using a measuring spoon or small ice-cream scoop. Roll each portion into a ball, then toss in powdered sugar to coat. For variety, shape some into half-moons and press into crushed almond slices if desired.
06 -
Place the shaped cookies onto a parchment-lined baking tray. Gently flatten each ball with your fingers or the back of a spoon.
07 -
Bake in a preheated oven at 175°C for 20 minutes or until the bottoms are lightly golden.
08 -
Allow cookies to cool completely. Store in an airtight glass container for up to 2–3 days; flavors will deepen over time.
# Notes:
01 -
Wet your hands lightly to roll the dough without sticking.
02 -
Make half-moon shapes and roll in almond slices for a traditional touch.