Amaretti Cookies
These classic Italian cookies, range from crispy to chewy texture are amazingly delicious. You’ll love them at first bite. They’re a perfect pair with a good cup of coffee or hot chocolate. You’ll want them for snacking, cooking parties, or any time you want to enjoy a low carb and gluten free treat!
This recipe calls for almond flour that will provide a ground consistency to these cookies, not forgetting the right amount of white eggs that will give them a smooth texture.
For this Amaretti version, you’ll only need 5 ingredients and few steps to get these beauties. They have been sweetened with a mixture of monk fruit and erythritol which make them perfect for a Keto diet.
There’re different versions of these Amaretti cookies. They could have different shapes, size, texture. You can add almonds, oatmeal or jam on the top. The version we’re making today is the simplest one but you’ll be thrilled by their flavor.
HOW TO MAKE AMARETTI COOKIES
Dry ingredients: These cookies begin with whisking almond flour and refined sugar-free until these two ingredients are well combined. Quick tip, for a very soft and chewy consistency, use a very fine almond flour or sift the flour. But if you prefer a coarser texture, you can use blanched almonds. This will provide you with cookies that still have that same great flavor, but with a less refined texture.
TIP
For extra flavor, add 1tbsp of lemon zest to the dry ingredients. The lemon will complement the sweet almond extract.
Wet Ingredients/combination: After whisking the wet ingredients, It’s time to beat the white eggs to the soft peak stage. Then, add the almond extract and a pinch of salt. Gently, mix with a rubber spatula the white mixture with the wet ingredients. You will get a nice sticky mixture.
Roll it into balls, dip them in powdered sugar, squeeze them down and bake them!
STORING
Once you have baked the cookies, you can store them in an airtight container or saleable bag at room temperature. They’ll last for one week.
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Amaretti Cookies
Ingredients
- 2 cups almond flour
- 4 white eggs room temperature
- ½ cup granulated sugar refined sugar-free
- ½ tsp almond extract
- 1 pinch salt
- ¼ cup icing sugar refined sugar-free
Instructions
- Preheat the oven to 350°F and line a flat baking tray with parchment paper.
- Mix the almond flour and sugar together until the sugar seems to disappear.
- Separate 4 egg whites form the yolk into a medium mixing bowl and beat them until you see some bubble at the top of the egg whites, add the almond extract and the pinch of salt. Keep beating until stiff peaks form.
- Add the almond flour into the egg whites mixture and fold it gently with a rubber spatula. After blending all the ingredients carefully, you will get a thick paste texture.
- Using a spoon or a medium ice cream scoop, form balls between the palms of your hands. Then roll them gently into a bowl of icing sugar and set on the prepared baking sheet about one inch apart.
- Once the tray is completely full with balls letting enough space in between them, flatten them out with a baking cup or or hand.
- Place them in to the oven for about 15 minutes if you like your Amaretti cookies are soft inside. For a biscotti texture leave them about 5-10 more minutes. Keep checking them about 5 minutes as all ovens vary!
- Serve with a cup of tea, coffee or hot chocolate!