Amoretti Cookies

If you're looking for a quick and easy cookie to whip up for a special occasion I'd highly recommend these Italian almond cookies. Or if you have left over egg whites, also a great recipe to use them up. Amoretti cookies have a slightly crunchy outside with a perfect chewy gooey center AND they're gluten free!

Almond flour is essential for this recipe, you cannot substitute for any other flour. A finely ground almond flour will provide a smooth texture and blanched will provide a coarser texture. You can also grind almonds up until it resembles a fine crumb in a food processor. I personally like to use the Costco brand.

In a bowl, mix together the almond flour and sugar then set aside. In your stand mixer beat the egg whites and salt together on high until soft peaks form. Make sure no yolk gets into it or it will not form. Add the vanilla extract and almond extract then beat again. If the almond scent smells weak you can add another 1/4 tsp of the almond extract (depends on the brand of extract). Then add the almond flour sugar mix into the bowl and mix well with a wooden spoon until the dough has formed. It will be sticky and look kind of paste like, which is ok.

Prepare two small bowls, one with granulated sugar and the other with icing sugar. Scoop up the dough making a ball and roll into the granulated sugar then roll around in the icing sugar. Then place on the prepared baking tray. This creates the pretty look of them and the slightly crunchy outside. If you prefer you can just roll them in icing sugar alone prior to setting on the tray.

Press down gently to flatten them a bit prior to baking.

Place the tray in the preheated oven and bake for approx. 22 min. You don't want to overbake them or have them turn brown. Recipe makes about 16 cookies.

Amoretti Cookies Recipe:

Ingredients:

2 cups almond flour

2/3 cups granulated sugar

2 egg whites, room temp

1/4 tsp almond extract

1/2 tsp vanilla extract

pinch of salt

icing sugar and granulated sugar for coating

Instructions:

1. Preheat oven to 325°F and line a baking tray with parchment paper.

2. Mix together the almond flour and sugar in a bowl. Set aside.

3. Add the egg whites and the salt to the bowl of your electric mixer and beat on high until soft peaks form. Add the vanilla extract and almond extract. Mix again.

4. Pour the almond sugar mixture into the egg whites. Using a wooden spoon mix well until dough formed, will be sticky/paste like.

5. Place some icing sugar and granulated sugar into separate small bowls. Take a heaping spoonful of the dough and shape into a ball. Roll the ball covering it in the sugar then do the same in the icing sugar. Transfer them onto the prepared baking tray.

6. Press down gently using a spoon or two fingers to flatten them a bit. Bake for 21-23 minutes. You don't want them to burn. Transfer to a wire rack to cool completely before serving.