Made mixed berry amaretti cookies and blackberry peach cobbler for a picnic this weekend!
Soft Amaretti Cookies
Soft and chewy Italian almond cookies with a hint of lemon, made from almond flour and egg whites.
Ingredients
Ingredients
- 250 g almond flour
- 200 g sugar (granulated)
- 1 lemon zest (organic)
- 3 egg whites
- 1 tsp almond extract (pure)
- ⅓ cup granulated sugar (for rolling)
Instructions
- Preheat oven to 325° F (162℃). Position the rack in the center. Line the baking sheet with parchment paper.
- In a large bowl, whisk almond flour and sugar together.
- Add grated lemon zest and whisk a few more times. Set aside.
- In a separate bowl, whisk egg whites to a soft peak stage.
- Whisk in the almond extract.
- Gently incorporate the egg whites to the dry ingredients. Once the dough is completely moist, you are done.
- Use the smallest ice cream scooper to portion the dough (about 1 tablespoon).
- With slightly damp hands, press your palms into the plate of sugar.
- Roll each ball of dough with your sugar coated palms and then again in the sugar found on the plate.
- Place on the parchment-lined baking sheet.
- Bake for about 25 minutes or until bottoms are light golden brown in color.
From the Community
the menu: - focaccia - peach, tomato, burrata salad - prosciutto-wrapped asparagus - lamb ragu - roasted zucchini and eggplant - tirimisu - amaretti …
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