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Nonna's Amaretti Cookies
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Nonna's Amaretti Cookies

Amaretti  cookies are the best cookies for almond lovers and cookie lovers alike.  These cookies can be baked hard or left soft and chewy
Servings: 40 cookies

Ingredients

  • 4 1/2 cups almond flour/almond meal
  • 2 cups granulated sugar
  • 1/2 tsp salt
  • 4 large egg whites
  • 1 tsp cream of tartar
  • 1 tsp almond extract
  • icing/powdered sugar, for rolling

Instructions

  • Preheat oven to 300°F. Line a cookie sheet with parchment paper or a Silpat mat.
  • In a large bowl, whisk together almond flour, sugar and salt until evenly incorporated.
  • In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites until they hold soft peaks, then dust in cream of tartar and the extract.
  • Add the egg whites to dry ingredients and stir until mixture forms a soft, sticky dough (the egg whites will deflate...that's okay!)
  • Lightly dust your hands with powdered sugar and, using a small cookie scoop, form the dough into 1-inch balls. Roll the ball btween your hands and then roll in icing sugar. Place on the prepared baking sheets, leaving 1 inch of space between cookies.
  • Bake for 25-30 minutes until tops are cracked and bottoms are just golden. If you like a crunchy amaretti, you can bake them for an extra 5 minutes. Remove from oven and let cool for 5 minutes, then transfer to wire racks to cool completely.
  • Cookies will keep at room temperature in an airtight bag or container, for up to 5 days.

Notes

If you would like to ensure your cookies stay light brown on the botton, stack to identical baking sheets together to insulate the bottom while they bake.