Amaretti Cookies
- Yield: 30 1x
Ingredients
Units
Scale
- 2 1/2 cups almond flour -or- 3 cups of blanched slivered almonds, finely ground up
- 1 1/4 cups baker’s sugar (superfine sugar)
- 3 egg whites
- 1/2 tsp vanilla extract
- 1 tsp almond extract
- extra sugar for dusting
Instructions
- Preheat oven to 150° C / 300° F and line baking sheets with parchment paper.
- In a food processor mill together the almond flour and sugar. Add the vanilla and almond extract and pulse for a few seconds. Add the eggs, one at a time, and continue to process until the dough is smooth.
- Place teaspoons of the dough on the parchment paper and dust with sugar.
- Bake for 24-30 minutes or until golden brown. Cool completely before serving. They will be slightly chewy at first, but they will be nicely crispy as a day or two goes by. Store in a cool, dry place.
Notes
I usually underbake mine since I like them chewy. If that’s your preference, bake them for about 20-24 minutes. Makes about 30 cookies.
Made these for dessert. 1st time I made them I added a bit too much sugar. A bit sweet but was very tasty. Melt in your mouth kind of cookies. Addicting. *NOTE: Superfine sugar: I put regular white sugar in coffee mill. Did the trick.