Amaretti (Gluten Free)

Amaretti are classic Italian cookies. There are many iterations – this one is soft, light and airy with a slightly crunchy outer layer. You can forgo the powdered sugar at the end for a more traditional biscotti to have with your coffee in the morning. This version is powdered and decadent for the holidays. It is also gluten-free, so it is a great alternative to other holiday cookies out there.

Ingredients:

1. 5 egg whites
2. one pinch of salt
3. 5 cups almond flour
4. 2 cups sugar, divided
5. 1/2 cup powdered sugar
6. 1/2 tsp vanilla extract
7. 1 tsp almond extract
8. 2 tsp lemon zest* (optional)

Steps:

1. Separate 5 egg whites into a bowl, then add a pinch of salt. Using an electric mixer, beat the egg whites until stiff peaks form.
2. Sift 5 cups of almond flour with 1 and 1/2 cups of granulated sugar into a bowl.
3. Add about 1/3 of the almond flour mixture into the egg whites and fold it in gently with a spatula. Do this very gently so you do not knock the air out.
4. Add 1/2 tsp vanilla extract and 1 tsp of almond extract to the mixture and then quickly fold it in.
5. Add the second third of the almond flour mixture to the egg whites and gently fold it in.
6. Add in the remaining third of the almond flour mixture and fold it in one last time. At this point, the cookie dough should have a thick paste like texture.
7. Scoop out mounds of the cookie dough and place them onto a plate of the remaining granulated sugar. Roll the scoop of cookie dough into the sugar, then take it into your hands and round it out to a ball.
8. Drop the ball into a bowl of powdered sugar and evenly coat it.
9. Place the cookies onto a baking sheet lined with parchment paper and lightly press each cookie with your hand. Bake at 325 degrees Fahrenheit for 20-25 minutes.