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.
- 5 egg whites
- one pinch of salt
- 5 cups almond flour
- 2 cups sugar, divided
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 tsp almond extract
- 2 tsp lemon zest* (optional)
- 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.
- Sift 5 cups of almond flour with 1 and 1/2 cups of granulated sugar into a bowl.
- 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.
- Add 1/2 tsp vanilla extract and 1 tsp of almond extract to the mixture and then quickly fold it in.
- Add the second third of the almond flour mixture to the egg whites and gently fold it in.
- 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.
- 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.
- Drop the ball into a bowl of powdered sugar and evenly coat it.
- 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.