Amaretti Cookies
Recipe - Gourmet Garage Corporate
Amaretti Cookies
Prep Time15 Minutes
Servings18
Cook Time20 Minutes
Ingredients
2 1/2 cups Bowl & Basket Specialty almond flour
1 1/3 cups Bowl & Basket granulated sugar, divided
1/2 tsp Bowl & Basket salt
3 large egg whites
1 tsp Bowl & Basket almond extract
1/3 cup Bowl & Basket powdered sugar, sifted
Directions
- Preheat the oven to 325 degrees and line two baking sheets with parchment paper.
- In a medium bowl, sift together the almond flour, 1 cup granulated sugar and salt. Set aside.
- In a large bowl, beat egg whites until soft peaks form, about 2 minutes. The egg whites should not look foamy anymore, but should not hold their shape either.
- Beat in almond extract. Gently fold the almond flour mixture into the beaten egg whites with a rubber spatula, being careful not to remove too much of the air you just beat into the egg whites. You should end up with a smooth, dense dough.
- Place the powdered sugar and the ⅓ cup granulated sugar into 2 small bowls.
- Scoop out rounded tablespoons of dough, then roll them first in the granulated sugar, then in the powdered sugar.
- Place the dough on the prepared baking sheet, leaving a few inches in between for spreading.
- Gently flatten each dough ball slightly with a spoon or the bottom of a drinking glass.
- Bake at 325 for 10 minutes, then gently rotate the pan back to front and bake for another 10-13 minutes or until golden brown with cracks on top, Let them cool on the pan for 5 minutes before gently removing to a wire rack to cool completely.
15 minutes
Prep Time
20 minutes
Cook Time
18
Servings
Shop Ingredients
Makes 18 servings
Bob's Red Mill Almond Flour, 16 oz
$13.99$0.87/oz
Domino Premium Pure Cane Sugar Packets, 100 count, 12.35 oz
$4.99$0.40/oz
Maldon Sea Salt Flakes, 8.5 oz
$8.99$1.06/oz
Eggland's Best Eggs, Large, 12 count
$7.99
Not Available
Domino Premium Cane Powdered Sugar, 16 oz
$3.19$3.19/lb
Directions
- Preheat the oven to 325 degrees and line two baking sheets with parchment paper.
- In a medium bowl, sift together the almond flour, 1 cup granulated sugar and salt. Set aside.
- In a large bowl, beat egg whites until soft peaks form, about 2 minutes. The egg whites should not look foamy anymore, but should not hold their shape either.
- Beat in almond extract. Gently fold the almond flour mixture into the beaten egg whites with a rubber spatula, being careful not to remove too much of the air you just beat into the egg whites. You should end up with a smooth, dense dough.
- Place the powdered sugar and the ⅓ cup granulated sugar into 2 small bowls.
- Scoop out rounded tablespoons of dough, then roll them first in the granulated sugar, then in the powdered sugar.
- Place the dough on the prepared baking sheet, leaving a few inches in between for spreading.
- Gently flatten each dough ball slightly with a spoon or the bottom of a drinking glass.
- Bake at 325 for 10 minutes, then gently rotate the pan back to front and bake for another 10-13 minutes or until golden brown with cracks on top, Let them cool on the pan for 5 minutes before gently removing to a wire rack to cool completely.