Description
Delight in these classic Amaretti Cookies, tender almond-flavored treats with a crisp exterior and chewy interior. Made with almond flour, egg whites, and a hint of lemon zest, these cookies are perfect for almond lovers and make a lovely addition to any cookie platter or afternoon tea.
Ingredients
Scale
Dry Ingredients
- 2 â…” cups almond flour
- 1 cup sugar
- 1 tablespoon lemon zest
Wet Ingredients
- 3 large egg whites
- 1 teaspoon almond extract
For Rolling
- ¼ cup sugar
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, 1 cup of sugar, and lemon zest until evenly incorporated.
- Combine Wet Ingredients: In the bowl of a stand mixer, beat the egg whites until soft peaks form. Gently whisk in the almond extract to infuse the mixture with flavor.
- Fold Together: Carefully fold the beaten egg whites into the dry ingredients, mixing just until the dough is moist and well combined without deflating the egg whites.
- Form Cookies: Using a small cookie scoop, portion out equal amounts of dough. Roll each portion into a ball with slightly damp hands to prevent sticking, then roll each ball in the remaining ¼ cup of sugar to coat evenly. Arrange the cookies on the prepared baking sheets, spaced slightly apart.
- Bake and Cool: Place the baking sheets in the preheated oven and bake for approximately 25 minutes, or until the cookies start to turn slightly golden on top and the bottoms are golden brown. Remove from oven and transfer cookies onto cooling racks. Let cool completely before serving.
Notes
- For best results, use superfine almond flour to achieve a tender texture.
- Keep hands slightly damp when rolling the dough to prevent sticking.
- Store cooled cookies in an airtight container for up to one week.
- These cookies are naturally gluten-free and dairy-free.
- Adding lemon zest enhances the flavor but can be omitted or substituted with orange zest.
