Amaretti Cookies

• servings: 16 servings

Ingredients

2 ½ cups almond flour (250 g blanched)

1/2 cup granulated sugar (100 g)

1/2 cup egg-whites (120 ml I separated 4 large eggs)

1 teaspoon pure almond extract (or vanilla if you don’t like it)

Directions

Preheat the oven to 350F. In a bowl, mix the almond flour and sugar and set aside.

In a separate bowl, whisk the egg-whites until they are white and foamy for about 1-2 minutes.

Now add in the almond extract and whisk for a few seconds.

Add the egg-white mixture into your dry ingredients. Incorporate with a spatula or switch to using your hands if you have a hard time.

If the dough sticks to your hands you can wet your hands a bit and roll.

Incorporate everything until you have a nice sticky dough. Once you have a sticky dough you can roll each cookie into balls

*reminder to make the balls smaller than you think

Dip each cookie ball into powdered sugar and place them on your baking sheet lined with parchment paper. Flatten each cookie gently with your fingers or the back of a spoon.

You can also roll them into a ball and then roll into a thick short rope and make a half-moon shape and then dip it crushed almond slices, and then add powdered sugar on top.

Bake at 350F for 20 minutes or until light golden bottoms.

Let them cool and place them in a glass Tupperware as they will be delicious even 2-3 days out

Nutrition

• Calories: 238 kcal
• Total Fat: 18 g
• Saturated Fat: 1 g
• Sodium: 13 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 4 g
• Total Sugars: 8 g
• Protein: 9 g