Soft and Chewy Italian Almond Cookie Recipe (Amaretti)

• porties: 24 servings
• actieve tijd: 25 minutes
• totale tijd: 48 minutes

Ingrediënten

3 large (100g) egg whites, room temperature

1 cup (200g) sugar

3 cups (300g) almond flour

1 teaspoon almond extract

1/4 teaspoon salt

1 cup flaked almonds, for rolling

1/4 cup (30g) powdered sugar, for dusting on top

Instructies

Preheat the oven and prepare baking sheets. Preheat your oven to 325°F. Line two large baking sheets with parchment paper and set the prepared baking sheets aside.

Combine dry ingredients. Preheat the oven to 325°F. Line two large baking sheets with parchment paper and set them aside. In a large mixing bowl, combine the almond flour, granulated sugar, and salt. Whisk these dry ingredients thoroughly until they are evenly mixed.

Whip the egg whites. In a separate large bowl, using an electric hand mixer or a stand mixer fitted with the whisk attachment, beat the room-temperature egg whites on high speed. Continue beating for 2 to 4 minutes, or until stiff peaks form. Stiff peaks mean the egg whites hold their shape when the beaters are lifted. Be careful not to over-whip the egg whites, as they can become clumpy.

Incorporate the dry ingredients. If using a stand mixer, turn the mixer to low speed. Add the almond extract and gradually add the almond flour mixture to the egg whites. Mix until the dry ingredients are fully incorporated, creating a thick almond paste-like batter. If mixing by hand, add the almond extract to the egg whites. Use a rubber spatula to gently fold in one-third of the almond flour mixture. Once combined, fold in the remaining two-thirds of the almond flour mixture. You can use firm strokes to ensure all ingredients are incorporated, but avoid overmixing.

Shape the cookies. Use a small cookie scoop or spoon to portion the dough into (approximately 1-inch or 24 grams). A food scale can ensure consistent size. Roll each portion of dough between your clean hands to form a smooth, round ball.

Coat with almond slices. Pour the sliced almonds into a shallow bowl. Roll each cookie dough ball in the sliced almonds, ensuring it is fully coated. Place 12 almond-coated cookie dough balls on each prepared baking sheet, spacing them about 2 inches apart.

Bake the cookies. Gently press down on the top of each cookie slightly to flatten them. Bake the cookies for 22 to 25 minutes, or until the cracks on the surface are set and the bottoms are golden brown.

Cool and finish. Remove the baking sheets from the oven and let the cookies cool on the baking sheets for 5 minutes. Using a fine-mesh sieve, lightly dust the tops of the cookies with powdered sugar. Transfer the cookies to a wire rack to cool completely.

Notities

Favoriete glutenvrije koekjes, Padua legacy

Voedingswaarde

• Portiegrootte: 1 cookie
• Calorieën: 145 kcal
• Totale vet: 9 g
• Verzadigd vet: 1 g
• Onverzadigd vet: 2 g
• Transvet: 0.001 g
• Natrium: 7 mg
• Totale koolhydraten: 14 g
• Voedingsvezels: 2 g
• Totale suikers: 10 g
• Eiwit: 4 g