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Amaretti

Amaretti are traditional Italian cookies made with almond flour and flavoured with amaretto liqueur. These sweet treats have a crisp exterior and a chewy centre, making them perfect for coffee or tea. This recipe yields around 20 cookies and takes about 30 minutes to prepare and 20 minutes to bake.


Recommended wine: Pond Paddock Martina Chardonnay



Amaretti Cookies
Amaretti Cookies


Servings

Calories

​Preparing

Cooking

Resting

Difficulty

20 cookies

85 per cookie

30

20

30

3/4

  • 200 g almond flour

  • 150 g granulated sugar

  • 2 large egg whites

  • 1 tsp amaretto liqueur

  • 1/4 tsp salt

  • Powdered sugar for dusting


Instructions:

  1. Preheat the oven to 170°C and line a baking sheet with parchment paper.

  2. Whisk together the almond flour, granulated sugar, and salt in a large bowl until combined.

  3. In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.

  4. Add the amaretto liqueur to the egg whites and gently fold it in.

  5. Pour the egg white mixture into the almond flour mixture and fold until combined.

  6. Using a cookie scoop or spoon, form the dough into 20 equal-sized balls and place them on the prepared baking sheet.

  7. Let the cookies rest for 30 minutes to form a skin on the surface.

  8. Bake the cookies for 20 minutes or until the edges are golden brown.

  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

  10. Once the cookies are cool, dust them with powdered sugar.


Tips:

  • Make sure to beat the egg whites until stiff peaks form, as this will help give the cookies their signature texture.

  • Letting the cookies rest before baking helps to form a skin on the surface, which is essential for their texture.

  • If the dough is too sticky to handle, chill it in the fridge for 10-15 minutes before shaping the cookies.

  • Store the cookies in an airtight container at room temperature for up to a week.

  • Make sure to beat the egg whites until stiff peaks form, as this will help give the cookies their signature texture.

  • Letting the cookies rest before baking helps to form a skin on the surface, which is essential for their texture.

  • If the dough is too sticky to handle, chill it in the fridge for 10-15 minutes before shaping the cookies.

  • Store the cookies in an airtight container at room temperature for up to a week.


Nutritional info per serving:

§ Carbohydrates: 9.5 g

§ Fat: 5.5 g

§ Fiber: 0.5 g

§ Protein: 2.2 g

§ Sugar: 8.5

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