These light and very almondy amaretti are crisp on the outside and slightly chewy inside. Whip up a batch for edible presents.
Serves 18 people
Method
- Preheat the oven to 170° C
- In a large bowl, combine the almond flour with the sugar, salt and lemon.
- Add the vanilla extract, almond extract and the egg whites. Mix well until you get a soft and still a little sticky dough.
- Add more egg white if the dough is too dry, or a little more almond flour if too wet.
- Roll the dough into balls, about one tablespoonful each.
Roll into the powdered sugar, if you like. These cookies are also great without the white sugar on the outside. - Place on a baking sheet lined with parchment paper. Top each cookie with an almond.
- Bake at 170° C for about 15-20 minutes, until lightly golden at the bottom and around the edges.
- Let cool down and eat.
Ingredients
Prep time: 15 mins
Cooking Time: 15 mins
300g of ground almonds
200g of sugar
pinch of salt
zest of 1 large lemon (or 2 small)
1 teaspoon vanilla extract
1 teaspoon of almond extract
3 egg whites (medium eggs)
Powder sugar for dusting
about 20 whole almonds (one for each cookie)
