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
Method for Making the Almond Base
First, preheat your oven to 275°F/130°C and prepare two cookie sheets with parchment paper.
In the food processor, combine your almond flour, granulated sugar, and salt and pulse the mixture several times until it is finely ground together.
Then add your vanilla extract and your almond extract, and pulse a few more times until they are mixed in.
It will resemble wet sand.
Whipping the Egg Whites
Using the whisk attachment on your stand mixer or the whisk on your hand mixer, whip your egg whites on medium/high speed until soft peaks form.
When you pull the whisk out of the egg white, the egg white should form a peak that droops over.
Do not whip the egg whites to stiff peaks; this will make it harder to incorporate into the almond base.
Combining the Almond Base & Egg Whites
Take approximately a third of your whipped egg whites and fold them into the almond base in the food processor to loosen up the mixture to make it easier to fold the remaining whipped egg whites in without losing all the air.
Put the almond base into a large bowl and fold in the remaining whipped egg whites using a spatula until just blended together.
The resulting dough should be very sticky.
Taking your powdered sugar, put it in a small bowl or pie plate.
Using a small cookie scoop (approximately 2 teaspoons), drop some of the sticky dough into the powdered sugar.
Roll the sticky dough around in the powdered sugar until it is well coated, then place them onto the prepared cookie sheets, making sure to leave approximately a 2-inch gap between each cookie.
Having extra powdered sugar on your cookies is important as it will help to give your cookies the traditional crinkle texture and keep the outside of your cookies from becoming sticky.
Baking the Cookies
Baking one cookie sheet at a time, bake the cookies for 15 to 18 minutes or until lightly browned and slightly cracked on top.
Once baked, place the cookies on the cookie sheet to cool completely.
The cookies will be soft when first removed from the oven, but will become firm 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.
