Amaretti Cookies
Little chewy almond cookie bites
Servings: 18 cookies
Equipment
- Oven
Ingredients
- 200 g of almond meal or flour (2 cups)
- 200 g of sugar plus more for rolling (¾ cups)
- Pinch of salt
- 2 egg whites save the yolks folks!
- 1 tsp almond extract
- ¼ tsp cream of tartar or lemon juice
Instructions
- Preheat oven to 300 degrees line a cookie sheet with a silicone mat or parchment paper
- In a large bowl whisk together almond meal, sugar and salt. Break up any lumps.
- In a separate medium bowl add egg whites, almond extract and cream of tartar, blend with a hand mixer or whisk until soft peaks form
- Add egg whites to the dry ingredients, mix well until the mixture is hydrated through (it will be dry and crumbly at first, keep mixing)
- With a 1-inch cookie scoop or tablespoon, scoop mixture into balls, roll between your palms to round and firm then roll the ball in additional sugar and place on baking sheet
- Bake in the oven for 30-35 minutes, or until the exterior is crisp but cookie middles are still soft. You may bake longer if you prefer a crunchy cookie.
Notes
While I prefer softer chewy cookies, these can certainly be crsiped longer in the oven, start with an additional 5-7 minutes. The dryer the cookie the longer it will last. Crispy cookies are an excellent choice for including in a care package.
Cookies will keep in an airtight container for at least a week, but will continue to dry out a bit each day.
Save your egg yolks for adding to scrambled eggs, curing the yolks, pasta carbonara or even making your own pasta noodles!!
Cookies can be crushed up and added to squash or pumpkin for a delectable ravioli filling, if you needed another excuse to make these cookies! Check back soon for a recipe!