Description
These Easy Italian Almond Cookies, also known as Amaretti, are delightfully crisp on the outside and chewy on the inside. Made with almond flour and sweetened with powdered sugar, these classic Italian treats feature a subtle hint of almond and vanilla extract, rolled in granulated sugar for an extra touch of sweetness and a light crunch. Perfect for a quick bake and ideal with coffee or tea.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour
- 1 cup powdered sugar
- 1/4 teaspoon salt
Wet Ingredients
- 2 large egg whites
- 1 teaspoon almond extract
- 1/4 teaspoon vanilla extract
For Coating
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, powdered sugar, and salt, ensuring even distribution of all dry ingredients.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites with an electric mixer until stiff peaks form, which will give the cookies their characteristic texture.
- Fold Egg Whites into Dry Mix: Gently fold the beaten egg whites into the almond flour mixture, taking care not to deflate the mixture so the cookies stay light and airy.
- Add Flavor Extracts: Stir in the almond extract and vanilla extract until the batter is fully combined and fragrant.
- Form Dough Balls: Shape the dough into small balls about 1 inch in diameter. Then roll each ball generously in the granulated sugar to coat evenly.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 15 to 18 minutes, or until the cookies are golden around the edges and show slight cracks on top.
- Cool: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack to finish cooling, which helps them set properly.
Notes
- Use fresh egg whites at room temperature for best volume when beating.
- Do not overmix the batter once egg whites are folded in to retain the cookies’ light texture.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a stronger almond flavor, you can add a sprinkle of finely chopped almonds on top before baking.
- If you prefer a crispier cookie, bake for an additional 1-2 minutes, keeping a close eye to avoid burning.
