Amaretti is an Italian name for macaroons. These traditional almond-flavored cookies were first made during the Middle Ages and are naturally gluten and dairy-free.
Made with almond flour, egg whites, and super-fine sugar, they have an almost marzipan quality to them.
Crisp and crunchy on the outside and soft inside, these small dome-shaped cookies are delicious.
GATHER YOUR GROCERIES;
2 1/2 cups of almond flour
1 1/4 cup of baker's sugar (superfine sugar)
Three egg whites
3/4 teaspoon of vanilla extract
3/4 teaspoon of almond extract
Extra sugar for pressing the dough
THE WAY TO DO IT:
Preheat oven to 300°F and line baking sheets with parchment paper.
In a bowl, blend the almond flour and sugar. Add the vanilla and almond extract to the egg whites in a mixing cup and blend for a few seconds. Add the egg white mixture to the dry ingredients and mix until the dough is smooth.
Roll into large marble size balls of the dough. Place on the parchment paper-lined baking sheet and press lightly with the bottom of a glass dipped in sugar. The dough should be flattened to 1/2 inch thick on the cookie sheet. Do not over flatten as the cookies will spread slightly during baking,
Bake at 300°F for 18-20 minutes or until golden brown on the edges. Under-bake slightly if you prefer the cookies chewy.
Cool completely before serving. Store in a cool, dry place.
They will be slightly chewy on the first day, but they will be nicely crispy in a day or two.