Italian Amaretti Cookies
Serves 16
5 mins prep
20 mins cook
25 mins total
These cookies boast a crunchy exterior and a soft, chewy inside, while being easy to make. They're both gluten-free and dairy-free, free from yolks, milk, butter, or traditional flour, making them a cleaner, more inclusive choice.
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Preheat the oven to 350F. In a bowl, mix the almond flour and sugar and set aside. In a separate bowl, whisk the egg-whites until they are white and foamy for about 1-2 minutes.
Now add in the almond extract (or Amaretto) and whisk for a few seconds. Add the egg-white mixture into your dry ingredients. Incorporate with a spatula or switch to using your hands if you have a hard time.
If the dough sticks to your hands you can wet your hands a bit and roll.
Incorporate everything until you have a nice sticky dough. Once you have a sticky dough you can roll each cookie into balls — take a measuring spoon or small ice-cream scoop and scoop the dough into your hands and roll them.
Dip each cookie ball into powdered sugar and place them on your baking sheet lined with parchment paper. Flatten each cookie gently with your fingers or the back of a spoon.
You can also roll them into a ball and then roll into a thick short rope and make a half-moon shape and then dip it crushed almond slices, and then add powdered sugar on top. You can also make half-moons and leave them plain as well.
Bake at 350F for 20 minutes or until light golden bottoms. Let them cool and place them in a glass Tupperware as they will be delicious even 2-3 days before Christmas. Enjoy and share with your loved ones!
