Easy to Make Amaretti Cookies
https://easyhomemaderecipes.caThese Soft and Chewy Amaretti Cookies are full of warm almond flavor and a hint of Italian charm. Chewy, delicious and perfect for serving during the holidays or with an afternoon espresso.Add them to your Christmas Cookie Tray for gift giving this holiday season along with my other Italian favorites!Like Italian cookie recipes? Try my recipe for Italian Orange Cookies, Almond Crescent Cookies, my Nonna's S Cookie Recipe or Italian Peach Cookies.
Ingredients
- 2 cups whole almonds 9.7 oz whole almonds, (or 2 ½ cups ground almonds)
- 1 cups sugar
- 2 tbsp corn starch
- ½ cup egg whites about 4 egg whites/ 4oz
- ¼ tsp salt
- ½ tsp almond extract
- ½ cups icing sugar for rolling cookies
Instructions
- Preheat oven to 300 degrees. Line two trays with parchment paper.
- Use a food processor to grind 2 cups of whole almonds. (it's always good to have a little extra too)2 cups whole almonds
- In a large bowl, mix the ground almonds, sugar and corn starch.1 cups sugar, 2 tbsp corn starch
- Place the egg whites in a medium sized bowl and add salt. Beat the egg whites using a hand mixer until frothy but not stiff. Add almond extract and continue to beat the eggs until soft peaks form.½ cup egg whites, ¼ tsp salt, ½ tsp almond extract
- Add the wet ingredients to the dry ingredients slowly allowing them to absorb in to the dry ingredients. Continue adding the wet ingredients a little at a time until you get a dry dough consistency that is good enough for rolling but not too wet.. You may need more almond flour if your dough is too wet.
- Using a tablespoon scoop dough into a dish filled with icing sugar and roll the dough in the icing sugar. Pick up the dough and roll in the palm of your hands until a ball forms, then transfer to baking sheet. Dough should be about 1" in diameter and you should leave space between the cookies.½ cups icing sugar
- Gently press down on the cookie to flatten slightly.
- All ovens are different so watch the cookies so that they don't burn. Bake for about 15-18 minutes in the middle of the oven or until the tops start to crack and dry. The tops should be soft but dry and the middles soft. Do not overbake! Remove from oven and let cool. Once cooled you can sprinkle more icing sugar on top.
- Store in an airtight container at room temperature.
Notes
Top Tips
Do not whip eggs whites until stiff, slightly frothy is fine. This is not a traditional cookie dough that you knead. The dough needs to be more on the dry side so that you can roll it in to little balls. Have extra almond meal on the side, in case your dough is too wet. Bake on the middle rack. Ovens vary so watch carefully that your cookies don't scorch. They will be ready once the tops are cooked and dry but still soft inside.Nutrition
Serving: 1Calories: 56kcalCarbohydrates: 7gProtein: 1gFat: 3gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gSodium: 16mgPotassium: 46mgFiber: 1gSugar: 5gVitamin A: 0.1IUCalcium: 16mgIron: 0.2mg
Tried this recipe?Let us know how it was!
