Delightful Amaretti Cookies
This simple recipe is gluten free with delicious results. Use a sugar substitute and these are also keto friendly.
Servings 20 Cookies
Ingredients
- 2 1/2 cups super-fine almond flour
- 1 cup sugar or sugar substitute for keto version.
- 1/2 tsp. kosher salt
- 3 large egg whites (1/3 cup)
- 1 tsp. pure almond extract
- 1/3 cup icing sugar
Instructions
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment or a silicone baking mat.
- Whisk the almond flour, granulated sugar and salt in a large bowl to combine. Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 1 minute 30 seconds. Add the almond extract and beat to combine. Fold the egg whites into the dry ingredients using a rubber spatula until a shaggy dough forms.
- Put the icing sugar in a small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the sugar, coating thoroughly. Arrange the balls 1 inch apart on the prepared baking sheet.
- Bake, rotating the baking sheet halfway through, until golden brown and the tops crack, 23 to 25 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days.