Amaretti Cookies

• tiempo total: 17 minutes

Ingredientes

Crispy on the outside, chewy in the middle, naturally gluten free, and honestly one of the most satisfying things I’ve ever pulled out of an oven. These are proper Italian amaretti, the kind your nonna would make, and they come together with nothing more than almond flour, sugar, and egg whites + a few pantry essentials!

Full recipe below 👇

INGREDIENTS (makes about 20)**

Almond flour – 250g / 2½ cups

Sugar – 200g / 1 cup (divided in half)

Egg whites – 2 large

Baking powder – 2g / ½ tsp

Salt – a pinch

Icing sugar – for coating

Instrucciones

Mix half the sugar (100g / ½ cup) with the almond flour and baking powder. Set aside.

In a large bowl, whisk the egg whites with a pinch of salt on high for 45 seconds. Add the remaining sugar and whisk on high for another 45 seconds, or until stiff peaks form.

Gently fold the dry mix into the meringue with a spatula until combined, then finish bringing the dough together on a clean surface. It should feel slightly sticky but soft and workable.

Using icing sugar to prevent sticking, portion the dough into 15g balls, roll them between your palms, and coat generously in icing sugar. Place on a lined baking sheet at least 2 inches apart — they spread as they bake. 🍪

Bake at 325°F / 160°C for 15–16 minutes, until the bottoms are lightly golden. Transfer to a cooling rack and let them cool completely before eating (I know, the hardest part).

Buon appetito! ✨

If you make these, tag me or drop a 🍪 in the comments!