Amaretti, Italian almond cookies
Traditional cookies from the Saronno region of Italy, are crispy on the outside, soft, and slightly sticky on the inside, often the top layer is also cracked. They are made in many different shapes, often as balls, and sometimes as oblong cookies. In any case, it is a very pleasant addition to morning coffee or tea. I made these cookies in a very classic way and only flavored them with bitter almond essence, but the cookie tea can add lemon or orange zest and juice, but then you have to make sure that the dough doesn’t get too runny. It should be one that can be easily formed into balls. This is one of the easiest types of cookies to make. Be sure to try it, but watch the quantities of the components carefully!!
Preparation time: 10 minutes mixing the dough, about 1-hour baking cookies
Level: Easy
Quantity: about 50 cookies
Ingredients:
550 g of almond flour
300 g of sugar
0.25 teaspoon of bitter almond extract
Five large egg whites lightly beaten
Powdered sugar to cover the cookies
Preparation:
- Whip the egg whites very lightly. No need to hit the density of the meringues, just a few minutes with a hand whisk
- Add almond flour, sugar, and bitter almond essence
- Add the whipped egg white and mix the dough until smooth
- Heat the oven to 170 degrees C, form small balls with a diameter of a few cm between your hands, and place them on a baking sheet covered with baking paper.
- Bake at 170 degrees for 15-17 minutes or more if you want harder and browner cookies. I left the cookies light and relatively sticky on the inside.
- Cool and store in an airtight container.
Ready!!
