[RECIPE BELOW] Amaretti Cookies.
Amaretti biscuits/cookies come from Italy and are a very common treat sold around Christmas time. What a lot of people don’t know is that these little sweet biscuits lend themselves to be made keto because they pretty much are (minus the liquor and sugar of course)
These cookies are hard on the outside, soft in the middle and lovely and rich in almond taste.
PLUS, you remember that Mint Chocolate Milkshake we made for Day 7 of this 25 Days of Keto Christmas? You can use the egg whites that weren’t used in that recipe for this one!
| The Recipe |
INGREDIENTS:
– 1.5 cups (150g) Almond Flour
– 5 tbsp Sweetener (I used Erythritol)
– 2 Egg Whites
– 2 tsp Almond Extract
METHOD:
1. Preheat oven to 170c/325f. Prepare a large baking sheet with parchment/greaseproof paper or a silicone mat.
2. In a large bowl, whisk the egg whites into stiff peaks.
3. In a separate medium bowl, mix the almond flour and sweetener together. Then add dry mixture into the stiff egg whites a little bit at a time. Add the almond extract and mix well BUT slowly/carefully, trying not to release air from the egg whites.
4. Spoon out the mixture onto the tray and shape small round biscuits, with a slight space between as they will expand every so slightly.
5. Bake for 15-20 minutes or until they are slightly golden. Then remove from oven and leave to cool completely for the desired texture (crunchy exterior, soft interior)
Please note, all macros are calculated with My Fitness Pal and may vary on ingredients used.
Serves 20:
Per Cookie:
Calories: 51kcal
Fat: 4g
Protein: 2g
Net Carbs: 0.4g
| The Keto Kitchen |
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