Ingredients (~24 Cookies)
- 2 cups almond flour
- 1 cup granulated sugar
- 1/8 tsp kosher salt
- 1/2 tsp pure vanilla extract
- 3/4 tsp pure almond extract
- 2 large egg whites
- 1/2 cup powdered sugar, for rolling
Prepare the Almond Base
Preheat your oven to 275°F and line two baking sheets with parchment paper.
In the bowl of a food processor, combine the almond flour, granulated sugar, and salt. Pulse several times until the mixture is fine and well-combined.
Add the vanilla and almond extracts, and pulse a few more times to incorporate them. The mixture will be like damp sand.
Whip the Egg Whites
In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, whip the egg whites on medium-high speed.
Whip until they form soft peaks. When you lift the whisk, a peak should form that gently flops over on itself. Don’t whip them to stiff peaks; this will make them difficult to fold into the almond base.
Combine and Form the Cookies
Add about a third of the whipped egg whites to the almond flour mixture in the food processor and pulse briefly to lighten the base. This “sacrificial” portion makes it easier to fold in the rest of the egg whites without deflating them.
Transfer the almond mixture to a large bowl. Add the remaining egg whites and gently fold them in with a spatula until just combined. The dough will be very sticky.
Place the powdered sugar in a small, shallow bowl. Using a small cookie scoop (about 2 teaspoons), drop portions of the sticky dough directly into the powdered sugar. Roll each ball around until it’s generously coated, then place them about 2 inches apart on the prepared baking sheets.
A generous coating of powdered sugar is important; it helps create the classic crinkled look and prevents the cookies from becoming sticky on the outside.
Bake the Cookies
Bake one sheet at a time for 15-18 minutes, or until the cookies are a light golden brown and have cracks on the surface.
Let the cookies cool completely on the baking sheet. They will be soft when they first come out of the oven but will firm up as they cool.
Soft Amaretti Cookies
Ingredients
Ingredients (~24 Cookies)
- 2 cups almond flour
- 1 cup granulated sugar
- 1/8 tsp kosher salt
- 1/2 tsp pure vanilla extract
- 3/4 tsp pure almond extract
- 2 large egg whites
- 1/2 cup powdered sugar for rolling
Instructions
- Preheat oven to 275°F and line two baking sheets with parchment paper.
- Pulse almond flour, granulated sugar, and salt in food processor until fine.
- Add vanilla and almond extracts, pulse to combine until mixture resembles damp sand.
- Whip egg whites to soft peaks in stand mixer or with hand mixer.
- Add 1/3 of whipped egg whites to almond mixture in processor, pulse briefly to combine.
- Transfer to large bowl, fold in remaining egg whites until just combined.
- Drop 2-teaspoon portions into bowl of powdered sugar, coat generously, place 2 inches apart on baking sheets.
- Bake one sheet at a time for 15-18 minutes until light golden with surface cracks.
- Cool completely on baking sheets.
