Amaretti Cookies are small gluten and dairy-free cookies made with egg whites, almond flour, and sugar. The cookies can range from crispy like biscotti, to an almost chewy texture and have the most amazing almond flavor and aroma. They're amazing with a cup of good strong coffee.
- 3 egg whites
- 1 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tsp Amaretto Liqueur *optional*
- 2 1/2 cups almond flour or finely ground almonds 2 1/2 cups = 250g
- 3 tbsp granulated sugar
- 3 tbsp powdered sugar
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Line a 12 in x 16 in baking sheet with parchment paper, set aside.
Preheat the oven to 325F with the baking rack in the middle.
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Whip egg whites and granulated sugar in a bowl of a mixer with a whip attachment for about 15 minutes.
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Add the vanilla extract, Almond extract, and Amaretto liqueur and carefully fold it in. Next, add the almond flour and fold it in until completely incorporated.
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Using a spoon or a medium ice cream scoop about 2 tbsp of almond batter and form balls out of the dough by rolling them between the palms of your hands. Then roll them in granulated sugar and powdered sugar and set on the prepared baking sheet about 1 inch apart.
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Place in the oven and bake for about 15 minutes if you like the Amaretti cookies soft on the inside, or up to 25 minutes if you prefer the biscotti-like texture.
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Add the egg whites to the sugar and whisk until well combined. Add the amaretto, vanilla extract, the almond extract and whisk until smooth. Next, fold in the almond flour.
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Now continue with the instructions from step 3 from the section above.
- For the PostHotel version whip the egg whites separately (without the sugar). Then add the amaretto liqueur, vanilla, almond extracts, almond flour and the sugar and carefully mix.
- Follow the rolling and baking instructions in the recipe.