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Soft and Chewy Italian Almond Cookies (Amaretti)

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Deliciously soft and chewy Italian almond cookies, perfectly balanced between sweet and nutty, ideal for special occasions or everyday indulgence.

Ingredients

Scale
  • 3 large egg whites (100g), at room temperature
  • 1 cup granulated sugar (200g), preferably superfine
  • 3 cups almond flour (300g), finely ground
  • 1 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1 cup flaked almonds for rolling
  • 1/4 cup powdered sugar (30g) for dusting

Instructions

  1. Preheat your oven to 325°F (160°C) and line two large baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together the almond flour, granulated sugar, and salt until no lumps remain.
  3. In a separate bowl, beat the egg whites on high speed for about 2 to 4 minutes until stiff peaks form.
  4. Gradually fold in the almond flour mixture and almond extract until fully incorporated.
  5. Use a small cookie scoop to portion the dough (around 1-inch balls) and roll them into smooth balls.
  6. Roll each ball in flaked almonds and arrange them on the baking sheets, leaving space between each cookie.
  7. Slightly flatten each ball and bake for 22 to 25 minutes or until the tops are cracked and the bottoms are golden brown.
  8. Let them sit for 5 minutes before dusting with powdered sugar and transferring to a wire rack to cool completely.

Notes

Ensure egg whites are at room temperature for best results. Store cookies in an airtight container for up to a week.

Nutrition

Find it online: https://us.recipesfood.org/soft-chewy-amaretti-almond-cookies/

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