Amaretti (Italian Almond Cookies)
Makes about 3 dozen cookies
- 2-1/4 cups (200g) almond flour or very finely ground almonds, sifted
- 1 cup (200g) granulated sugar
- 1/4 teaspoon salt
- 2 large egg whites (about 60 grams)
- 1/2 teaspoon lemon juice
- 1 teaspoon almond extract
- confectioners’ sugar, as needed
Step 1: Preheat oven to 300 degrees F. Line cookie sheets with parchment paper or a silicone baking mat.
Step 2: In a large bowl, whisk together almond flour, sugar and salt until evenly incorporated.
Step 3: In a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites and lemon juice until they hold soft peaks.
Step 4: Add beaten egg whites and almond extract to dry ingredients and stir until mixture forms a soft, sticky dough, kneading with your hands if necessary.
Step 5: Use a small cookie scoop to portion dough into 1-inch balls. Roll into a smooth ball, then roll in powdered sugar. Arrange on parchment or silicon-lined baking sheets, leaving 1 inch of space between cookies.
Step 6: Bake for 30 minutes until tops are cracked and bottoms are just barely golden
Step 7: Remove from oven; let cool a few minutes, then transfer to wire racks to cool completely.Cookies will keep at room temperature in an airtight bag or container, for up to 5 days.