Description
Delicious, soft and chewy Italian almond cookies with a crisp exterior, perfect for any occasion.
Ingredients
Scale
- 3 large egg whites (100g), at room temperature
- 1 cup (200g) granulated sugar
- 3 cups (300g) almond flour
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 1 cup flaked almonds (for rolling)
- 1/4 cup (30g) powdered sugar (for dusting)
Instructions
- Preheat your oven to 325°F (160°C) and line two large baking sheets with parchment paper.
- In a mixing bowl, whisk together the almond flour, granulated sugar, and salt until mixed.
- In a separate bowl, beat the egg whites on high speed until stiff peaks form, about 2 to 4 minutes.
- Gently fold in the almond flour mixture with the egg whites, adding one-third at a time until fully combined. Be careful not to overmix.
- Using a cookie scoop, portion out the dough and roll each piece into a smooth ball.
- Roll each ball in flaked almonds to coat them and place them on the prepared baking sheets, spaced about 2 inches apart.
- Lightly press down on each cookie to flatten slightly for baking.
- Bake for 22 to 25 minutes until the surface is cracked and the bottoms are golden brown.
- Cool slightly on the baking sheets, then dust with powdered sugar before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. Can freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 15g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: amaretti, almond cookies, Italian dessert, gluten-free cookies, holiday treats