Amaretti are popular Italian cookies, traditional to Saronno, which are a variety of the macarons. They are almond-flavored (an amaretto). Amaretti are usually eaten the day they’re made, fresh out of the oven – somewhat soft with a little crunch; the longer they sit they become crunchier and crispier. But, no matter when you choose to consume them – these cookies are delicious treat served alongside an afternoon or morning espresso.
Top of Form
Bottom of Form
- 3 ¼ cups almond flour
- 2/3 cup granulated sugar
- A pinch of salt
- 6 tablespoons confectioners’ sugar (plus around 1 cup for coating)
- 1 teaspoon almond extract
- 2 large egg whites
- In a mixing bowl, combine the sugars, almond flour, and salt.
- Apply the almond extract and egg whites, mixing until the dough gets cohesive.
- Next, form the dough into a disk and then wrap it in plastic; place in the fridge for 1 hour to set.
- In the meantime, preheat the oven to 325°F/160°C/Gas Mark 3. Lightly grease a baking sheet or line with parchment paper.
- Scoop the almond dough into 1-inch balls; use a teaspoon cookie scoop.
- In a shallow bowl, place the extra confectioners’ sugar and drop and roll the almond balls into the sugar as you go to coat them.
- Apply the dough balls onto the baking sheet. Gently press down on every ball in order to flatten just slightly.
- Place in the oven and bake for around 25-30 minutes, or until the cookies crack slightly (but still soft when pressed).
- Remove from the oven; let them cool for 5 minutes on the pan, after that transfer to a rack to cool completely.