Description
This classic Amaretti Cookies recipe yields crisp, chewy almond-flavored cookies that are lightly sweetened with sugar and brightened with lemon zest. Made primarily with almond flour and egg whites, these Italian delights offer a delicate texture and a subtle hint of almond extract. Perfect for an afternoon treat or a complement to your favorite coffee or tea.
Ingredients
Scale
Dry Ingredients
- 2 â…” cups almond flour
- 1 cup sugar
- 1 tablespoon lemon zest
- ¼ cup sugar (for rolling)
Wet Ingredients
- 3 large egg whites
- 1 teaspoon almond extract
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper to prevent sticking and allow for easy cleanup.
- Combine Dry Ingredients: In a large bowl, whisk together the almond flour, 1 cup of sugar, and lemon zest until evenly mixed.
- Combine Wet Ingredients: In the mixing bowl of your electric mixer, beat the egg whites until soft peaks form. Gently whisk in the almond extract to incorporate the flavor.
- Fold Together: Carefully fold the beaten egg whites into the dry mixture until the dough is uniformly moist and well combined.
- Form Cookies: Using a small cookie scoop, portion out equal amounts of dough. With slightly dampened hands, roll each scoop into a ball, then roll it through the remaining ¼ cup sugar to coat. Arrange the cookies evenly spaced on the prepared baking sheets.
- Bake and Cool: Bake the cookies in the preheated oven for about 25 minutes, or until they begin to turn golden at the edges and the bottoms are a light golden brown. Remove from the oven and allow the cookies to cool completely on wire racks before serving.
Notes
- For best results, ensure egg whites are at room temperature before beating—they will whip up better.
- You can substitute almond extract with vanilla extract for a slightly different flavor profile.
- Store cookies in an airtight container at room temperature for up to a week to maintain freshness.
- If you prefer extra chewy cookies, slightly underbake them by 2-3 minutes.
- Use parchment paper or silicone mats on baking sheets to prevent sticking and promote even baking.
