Yesterday, I got back from a 10-day vacation in Italy with Erik. Last week, I promised a recipe for amaretti cookies, which I thought I’d be making while I was there. We did lots of fun things (biking, hiking, exploring new cities, making pizza dough…), but amaretti baking was not one of those things after all. However, a promise is a promise, and my mom insisted that I should make something with an “Italian flair”, so here’s an amaretti recipe anyways!
First, whisk together the almond flour and sugar in a large bowl. Next, whisk in the lemon zest. In a medium bowl, beat the egg whites until soft peaks form. I did this by hand, because it felt right, but no judgment if you use a hand mixer or stand mixer. Whisk in the Amaretto. Pro Tip: when you need to use alcohol in a baking recipe and don’t think you’ll use it for anything else, buy a nip. Look how cute this little amaretto is! Lightly fold the egg whites into the dry ingredients until dough comes together. Roll dough by the tablespoon into balls. Then roll into sugar to coat. Place on baking sheet lined with parchment paper. Bake at 325°F for 20 to 25 minutes until golden brown. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.And that’s it! Super easy cookies. No butter (which means they’re healthy?). Store in an airtight container.
- 2 1/2 cups almond flour
- 1 cup sugar
- zest of one lemon
- 3 egg whites
- 1 tablespoon Amaretto
- extra sugar for coating
- In a large bowl, whisk together almond flour and sugar.
- Whisk in lemon zest to dry ingredients.
- In a medium bowl, beat egg whites until soft peaks form.
- Whisk in amaretto.
- Lightly fold egg whites into dry ingredients until dough comes together.
- Roll dough into balls by the tablespoon. Roll each ball in sugar to coat. Place on baking sheet lined with parchment paper.
- Bake at 325°F for 20 to 25 minutes until golden brown. Cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.