Description
Delight in these classic Amaretti Cookies — crisp on the outside with a chewy center, bursting with almond and a hint of lemon zest. Perfectly sweetened and easy to make, these Italian-style cookies are ideal for any occasion or as a charming treat alongside your favorite coffee or tea.
Ingredients
Dry Ingredients
- 2 ⅔ cups almond flour
- 1 cup sugar
- 1 tablespoon lemon zest
Wet Ingredients
- 3 large egg whites
- 1 teaspoon almond extract
For Rolling
- ¼ cup sugar
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a large mixing bowl, add the almond flour, 1 cup of sugar, and lemon zest. Whisk these ingredients together thoroughly to evenly distribute the lemon zest throughout the mixture.
- Combine Wet Ingredients: In a separate bowl or the bowl of a stand mixer, beat the egg whites until soft peaks form. Gently whisk in the almond extract to infuse the egg whites with flavor.
- Fold Together: Carefully fold the whipped egg whites into the dry mixture. Use a gentle folding motion to maintain the airy texture of the egg whites, ensuring the dough becomes moist and cohesive.
- Form Cookies: Using a small cookie scoop or teaspoon, portion out equal amounts of dough. Roll each portion into a ball with slightly damp hands to prevent sticking. Then roll the balls in the remaining ¼ cup sugar to coat.
- Bake and Cool: Arrange the sugar-coated cookie balls onto the prepared baking sheets, spacing them evenly. Bake in the preheated oven for 25 minutes or until the cookies develop a slightly golden top and the bottoms are golden brown. Once baked, transfer the cookies to wire racks to cool completely before serving.
Notes
- Make sure not to overmix when folding in the egg whites to keep the cookies light and tender.
- Dampening your hands slightly helps prevent the dough from sticking while rolling cookies.
- Almond flour can vary in texture; sift it if it feels coarse for a smoother cookie surface.
- Store the cooled cookies in an airtight container at room temperature for up to one week.
- If you prefer a stronger almond flavor, you can add a few drops of almond extract, but be careful as it is potent.
