Amaretti cookies have a barely there crisp to the outside and a soft and chewy center. Amaretti are gluten-free and sure to please all the almond lovers in your life.
Servings 36cookies
Author Tasia ~ twosugarbugs
Ingredients
3large eggsseparated
1 ⅓cups300 grams superfine granulated sugar
1.1pounds500grams almond flour**
½teaspoonpure vanilla extract
½teaspoonpure almond extract
Powdered sugar for rolling
Instructions
Whisk the egg yolks in a large bowl. Gradually whisk in the superfine sugar. The mixture will become very thick and you will need to switch to a rubber spatula along the way.
Slowly add the almond flour, mixing until just combined. (**I ALWAYS weigh my almond flour for this recipe, but 1.1 pounds is around 4 ¾ cups). The mixture will hit a point where it is so thick that it won’t accept more almond flour.
In a clean bowl, with a clean whisk, beat the egg whites until they are at a soft peak. Be careful not to over whip them.
Fold about ⅓ of the egg whites into the sugar/almond flour batter and add your vanilla and almond extracts. This should loosen the batter and allow you to finish adding the almond flour. Fold in the remaining egg whites and mix until just combined.
Cover and refrigerate for a minimum of one hour and up to 24 hours.
Preheat the oven to 325°F and prepare baking sheets with silicone baking mats or parchment paper.
Roll amaretti dough into small balls, approximately 1 ½ - 2 tablespoons per ball and then roll in powdered sugar.
Place on prepared baking sheets about 1-2 inches between cookies.
Chill remaining dough while the first batch bakes.
Bake until lightly browned, approximately 20-30 minutes (it’s about 23-25 minutes in my oven).
Remove cookies from baking sheet and place on a cooling rack to cool.
Notes
Store Amaretti in an airtight container for up to one week at room temperature.