Amaretti Cookies (Italian Recipe): Amaretto, an almond liqueur, is frequently used to make Amaretti biscuits. I’ve experimented both with and without amaretto in them. For myself, I like them better with almond extract. Almond extract is also far more readily available than amaretto liqueur.
Amaretti Cookies (Italian Recipe)
Ingredients
- 5 eggs whites
- Pinch salt
- 4 1/2–5 cups almond flour (depending on size of eggs)
- 1 1/2 cups granulated sugar
- 1/2 tsp vanilla extract
- 1-2 tsp almond extract (I prefer 2 tsp)
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar US Customary – Metric
Instructions
- Put five separated egg whites in a basin and season with salt.
- The egg whites should be beaten with an electric mixer until stiff peaks form.
- Put that aside, and use 1 1/2 cups of granulated sugar and 5 cups of almond flour to sift into a bowl.
- Using a spatula, carefully fold in roughly one-third of the almond flour mixture into the egg whites.
- Add two teaspoons of almond essence and half a teaspoon of vanilla extract now. Then fold it in rapidly.
- Gently fold in the remaining one-third of the almond flour mixture into the egg whites.
- Finally, fold in the remaining one-third of the almond flour mixture after sifting it in. The texture of the cookie dough should now resemble a thick paste.
- Gather large portions of the cookie dough and transfer them to a dish covered with powdered sugar. After rolling the cookie dough, scoop in the sugar, gather it into a ball shape with your hands.
- To ensure a uniform coating, drop the ball into a bowl of powdered sugar.
ALSO SEE
Nutrition
- Calories: 134kcal
- Carbohydrates: 14g
- Protein: 3g
- Fat: 7g
- Sodium: 7mg
- Potassium: 7mg
- Fiber: 1g
- Sugar: 11g
- Calcium: 33mg
- Iron: 0.6mg
FAQs AND QUESTIONs
How do I make Amaretti cookies?
- Sort the egg whites and place them in a big bowl. Using an electric mixer, whip them until stiff peaks form after adding a touch of salt.
- Combine sugar and almond flour and sift.
- Using a spatula, fold in a third of the almond-sugar mixture. Next, add the almond and vanilla extracts.
- Add the remaining third of the almond mixture as you go. Next, fold it in once more. Fold it in again after sifting in the final third.
- After scooping the dough, roll it in powdered sugar. Next, roll the ball of dough in powdered sugar. Press each cookie gently with your hand after placing them on a baking sheet covered with parchment paper. Bake at 325°F for 25 minutes.
How to make them low-carb?
- Since amaretto cookies are already gluten-free, there’s no reason they couldn’t be made keto. These little delights can be easily converted into a low-carb cookie! Simply replace the sugar with a sugar-free sweetener, such as erythritol, monk fruit, or—my personal favorite—a combination of monk fruit and allulose.
Can I make them ahead of time?
- Indeed, you can! Before baking, Ameretti cookies can be frozen. Thus, continue to prepare the cookies until they are ready to bake, then transfer them to a baking sheet and freeze for an hour.
- Transfer to a zip lock bag after that. Then freeze until you’re ready to bake. After thawing for 30 to 60 minutes in the freezer, coat them with freshly powdered sugar and bake. Bake at the same time and temperature that the recipe calls for.
