Amaretti Cookies
Amaretti Cookies
Ingredients
- 250 g almond flour
- 200 g sugar, divided in half
- 2 egg whites, large
- 2 g baking powder
- 1 pinch salt
- as needed icing sugar, for coating
Instructions
- 1
In a bowl, mix 100g (1/2 cup) of the sugar with the almond flour and baking powder. Set this mixture aside.
⏱️ 3 min
- 2
Separate 2 large eggs, using only the egg whites. In a large bowl, whisk the egg whites with a pinch of salt on high speed for 45 seconds.
⏱️ 2 min
- 3
Add the remaining 100g (1/2 cup) of sugar to the egg whites and whisk on high speed for another 45 seconds, or until stiff peaks form.
⏱️ 2 min
- 4
Gradually and gently fold the dry mix (almond flour, sugar, and baking powder) into the meringue using a spatula until it's all incorporated. Do this a bit at a time to prevent the dough from deflating.
⏱️ 5 min
- 5
Transfer the mixture to a clean surface. Finish bringing the dough together by gently working it with your hands, allowing the almond flour and sugar to absorb without over-kneading. The dough should feel slightly sticky but soft and workable, forming a ball.
⏱️ 5 min
- 6
Sprinkle icing sugar generously on your work surface to prevent sticking. Portion the dough into 15g balls.
⏱️ 4 min
- 7
Roll each 15g piece of dough between your palms to form a small ball. Then, coat it generously in icing sugar.
⏱️ 4 min
- 8
Place the coated dough balls on a baking sheet lined with parchment paper or a silicone mat, ensuring there is at least 2 inches of space between them as they will spread while baking. Preheat oven to 325°F (160°C).
⏱️ 5 min•🌡️ 325
- 9
Bake the cookies in the preheated oven at 325°F (160°C) for 15–16 minutes, until the bottoms are lightly golden.
⏱️ 16 min•🌡️ 325
- 10
Transfer the baked amaretti to a cooling rack and let them cool completely before eating.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Amaretti Cookies
- 250 g almond flour
- 200 g sugar, divided in half
- 2 egg whites, large
- 2 g baking powder
- 1 pinch salt
- as needed icing sugar, for coating
Instructions
- 1
In a bowl, mix 100g (1/2 cup) of the sugar with the almond flour and baking powder. Set this mixture aside.
⏱️ 3 min - 2
Separate 2 large eggs, using only the egg whites. In a large bowl, whisk the egg whites with a pinch of salt on high speed for 45 seconds.
⏱️ 2 min - 3
Add the remaining 100g (1/2 cup) of sugar to the egg whites and whisk on high speed for another 45 seconds, or until stiff peaks form.
⏱️ 2 min - 4
Gradually and gently fold the dry mix (almond flour, sugar, and baking powder) into the meringue using a spatula until it's all incorporated. Do this a bit at a time to prevent the dough from deflating.
⏱️ 5 min - 5
Transfer the mixture to a clean surface. Finish bringing the dough together by gently working it with your hands, allowing the almond flour and sugar to absorb without over-kneading. The dough should feel slightly sticky but soft and workable, forming a ball.
⏱️ 5 min - 6
Sprinkle icing sugar generously on your work surface to prevent sticking. Portion the dough into 15g balls.
⏱️ 4 min - 7
Roll each 15g piece of dough between your palms to form a small ball. Then, coat it generously in icing sugar.
⏱️ 4 min - 8
Place the coated dough balls on a baking sheet lined with parchment paper or a silicone mat, ensuring there is at least 2 inches of space between them as they will spread while baking. Preheat oven to 325°F (160°C).
⏱️ 5 min•🌡️ 325 - 9
Bake the cookies in the preheated oven at 325°F (160°C) for 15–16 minutes, until the bottoms are lightly golden.
⏱️ 16 min•🌡️ 325 - 10
Transfer the baked amaretti to a cooling rack and let them cool completely before eating.
⏱️ 30 min