Description
Soft Amaretti Cookies are chewy almond-flavored Italian cookies with a delicate crackled surface and a tender interior. Made from almond flour, sugar, egg whites, lemon zest, and almond extract, these cookies offer a perfect balance of nuttiness and sweetness. Rolled in granulated sugar before baking, they develop a light golden crust, making them a delightful treat alongside coffee or tea.
Ingredients
Scale
Dry Ingredients
- 250 grams almond flour (scant 2½ cups)
- 200 grams granulated sugar (approx 1 cup)
- Extra granulated sugar for rolling (⅓ cup)
Wet Ingredients
- 3 egg whites (111 grams)
- 1 teaspoon pure almond extract (5 grams)
Flavoring
- Lemon zest of one medium lemon (organic)
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 325° F (162℃) and position the rack in the center. Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour and granulated sugar until fully combined. Add the grated lemon zest and whisk again to evenly distribute the zest throughout the mixture.
- Whisk Egg Whites: In a separate bowl, whisk the egg whites until they reach a soft peak stage. This means the whites will hold a peak that softly bends over when the whisk is lifted. Then whisk in the almond extract to infuse the egg whites with a strong almond aroma.
- Combine Wet and Dry Ingredients: Gently fold the egg whites mixture into the dry ingredients. Incorporate carefully and completely so that the dough becomes moist and uniformly mixed without deflating the egg whites.
- Portion the Dough: Using the smallest ice cream scooper (about 1 tablespoon), portion the dough into individual balls. Slightly dampen your hands to prevent sticking, then press your palms into the plate of granulated sugar to coat them lightly.
- Roll Dough Balls in Sugar: Roll each dough ball between your sugar-coated palms, then roll it again directly in the sugar on the plate. This double sugar coating will create a sweet crust and distinctive crackle on the cookies.
- Arrange for Baking: Place the sugar-coated dough balls onto the prepared parchment-lined baking sheet, spacing them to allow for slight spreading during baking.
- Bake: Bake the cookies for approximately 25 minutes or until the bottoms turn a light golden brown. This ensures the cookies are cooked through but remain soft and chewy inside.
- Cool and Store: Allow the cookies to cool completely on the baking sheet before transferring them to an airtight container. They will keep fresh at room temperature for 3-4 days.
Notes
- For best results, use organic lemon zest to avoid any wax or chemicals that might affect the flavor.
- Do not overbeat the egg whites; they should be soft peaks to keep the dough light and airy.
- Rolling the dough balls twice in sugar creates the signature crackly texture of amaretti cookies.
- If you prefer a crunchier cookie, bake for a few extra minutes but watch carefully to avoid burning.
- Store cookies in an airtight container to maintain their softness and prevent them from drying out.
Nutrition
- Serving Size: 1 cookie
- Calories: 62 kcal
- Sugar: 5 g
- Sodium: 4 mg
- Fat: 3 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 2.7 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1.2 g
- Protein: 1 g
- Cholesterol: 0 mg
