These amaretti cookies are a classic Italian cookie that my family loves. They bake up crunchy on the outside and chewy on the inside . The flavor is distinctly almond and they are a perfect accompaniment to tea or coffee. They are not overly sweet, which I prefer. I usually make a batch of these cookies if I am making a pasta dinner . It goes hand in hand to serve these after an Italian meal. This recipe makes exactly one dozen cookies. You can always double or triple the recipe.
Amaretti Cookies
Ingredients
1 1/4 cup almond flour
1/2 c white granulated sugar plus more for rolling
1/8 tsp salt
1 large egg white
1/2 tsp almond extract
1 tsp lemon zest
1/3 c powdered sugar
Directions
1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, combine the almond flour, 1/2 c sugar and salt. Mix well.
3. In a mixer with the whisk attachment whisk together the egg white until soft peaks form.
4. Fold in the lemon zest and the almond extract . Mix well.
5. Add the almond flour mixture to the egg white mixture until well combined. It will come together, just keep mixing .
6. In a small bowl add a few tablespoons of sugar. In a separate bowl add the 1/3 c or so of powdered sugar.
7. Roll the dough into 12 1” balls and dip each in the granulated sugar , then in the powdered sugar.
8. Place the balls on the baking sheet covered with parchment paper. Using the bottom of a glass , flatten the cookies slightly .
9. Bake for 20 to 22 minutes, until the tops begin to crack .
10. Remove from oven and let the cookies cool for a few minutes on the baking sheet. Transfer to a wire rack and let them cool completely.
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