Description
These Easy Italian Almond Cookies, also known as Amaretti, are delightfully chewy treats with a crisp exterior, infused with almond and vanilla extracts for an authentic Italian flavor. Perfect for a light dessert or snack, they are simple to make with just a few ingredients and require no yeast or complex preparation.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour
- 1 cup powdered sugar
- 1/4 teaspoon salt
Wet Ingredients
- 2 large egg whites
- 1 teaspoon almond extract
- 1/4 teaspoon vanilla extract
For Coating
- 1/4 cup granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, thoroughly combine the almond flour, powdered sugar, and salt to create a uniform dry mixture.
- Whip Egg Whites: In a separate bowl, use an electric mixer to beat the egg whites until stiff peaks form, ensuring they are airy and stable for folding.
- Fold In Egg Whites: Gently fold the beaten egg whites into the almond mixture, doing so carefully to maintain the airiness without deflating the whites.
- Add Extracts: Stir in the almond extract and vanilla extract until the dough is fully combined and fragrant.
- Form and Coat Balls: Shape the dough into small balls about 1 inch in diameter, then roll each ball in granulated sugar to coat the exterior evenly.
- Arrange on Baking Sheet: Place the coated balls on the prepared baking sheet, spacing them approximately 2 inches apart to allow for slight spreading.
- Bake Cookies: Bake for 15-18 minutes, or until the cookies have developed a golden edge and display a slightly cracked top.
- Cool: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack to finish cooling and to prevent breakage.
Notes
- Make sure to beat the egg whites to stiff peaks for the best texture and rise.
- Do not overmix when folding the egg whites into the almond mixture to keep the cookies light and airy.
- Rolling the dough balls in granulated sugar adds a crispy texture and a delicate sweetness.
- These cookies can be stored in an airtight container for up to a week.
- Optional: Press an almond or a small piece of pistachio on top before baking for added decoration and crunch.
