Crisp and crunchy on the outside and soft inside, these small cookies originated in Venice, Italy during the Renaissance period.
Amaretti Cookies Recipe
31/2 cups ground Almonds
1 ¼ cups granulated sugar
3 large egg whites, room temperature
1 tbs Almond extract
½ tsp pure Vanilla extract
Sugar Coating
3 tbs granulated sugar
3 tbs icing sugar
In a medium bowl whisk together ground almonds and sugar
With an electric mixer whisk egg white until they hold stiff peaks
Transfer egg whites to wide shallow bowl
Gently fold in half of the almond mixture, then fold in the remaining almond mixture
Fold in the almond and vanilla extract (you can add 1-tbsp Amaretto liqueur too if desired)
The dough should be a thick paste
Cover the bowl and chill for 45 mins
Place oven racks on the upper and lower thirds of the oven and preheat to 350°F
Line baking sheets with parchment paper
Place 3 tbs of granulated and 3tbs of icing sugar on two separate plates
Roll dough into 1-inch balls and then roll in granulated sugar and then icing sugar and place on lined baking sheet 3 inches apart. Use the back of a spoon to lightly press down the top of each ball to flatten them slightly
Bake for 15-20 mins or until lightly golden on edges. For even baking rotate the sheets front to back and top and bottom halfway through. Allow cookies to cool slightly before transferring to wire rack to cool completely.
The cookies can be stored in an airtight container for up to 2 weeks.