If you were to ask me what my favorite cookie is, without a doubt I would say amaretti. Not only are they almond flavored, but they are simply perfect. Pair these round balls of pure deliciousness with a cappuccino for breakfast or a warm cup of tea for your mid-afternoon snack, they are just the best. Well, I think they are...
The first time I made these cookies was in the kitchen I currently work at. There is a coffee bar that serves delicious espresso drinks and drip coffee, and once a week we prepare special treats to pair with the drinks. While brainstorming good cookies or pastries, my first thought was amaretti. They're just perfect. If I go to a bakery or farmer's market and see them at a stand, I will buy one (or two) without thinking twice. We also make lemon cornmeal shortbread and different types of biscotti, but these almond cookies are a classic. At least to me they are!
The first time I tested this recipe out, they came out perfectly because we just happened to have almond flour on hand. After that initial trial, we no longer had it, and I hadn't ordered more because I thought grinding blanched almonds in a food processor would work. But the dough that resulted from using ground almonds baked off into very flat and gooey cookies that were the complete opposite of what an amaretti should be. Eventually my team and I figured out that the actual almond flour is essential to the recipe because it acts as regular flour, absorbing the moisture from the egg whites, and it bakes off to form a firmer cookie. If you do want to grind the almonds yourself because you can't find almond flour, sift the grounds and use the fine flour made from that. Do not, however, add the almond grounds themselves!
As shown in the pictures below, there are variations that can be made to this amaretti recipe. Try dipping the already-baked cookies in melted dark chocolate or coating them with a sugar glaze. Leaving them plain with a dusting of powdered sugar is just as delicious though!
The first time I made these cookies was in the kitchen I currently work at. There is a coffee bar that serves delicious espresso drinks and drip coffee, and once a week we prepare special treats to pair with the drinks. While brainstorming good cookies or pastries, my first thought was amaretti. They're just perfect. If I go to a bakery or farmer's market and see them at a stand, I will buy one (or two) without thinking twice. We also make lemon cornmeal shortbread and different types of biscotti, but these almond cookies are a classic. At least to me they are!
The first time I tested this recipe out, they came out perfectly because we just happened to have almond flour on hand. After that initial trial, we no longer had it, and I hadn't ordered more because I thought grinding blanched almonds in a food processor would work. But the dough that resulted from using ground almonds baked off into very flat and gooey cookies that were the complete opposite of what an amaretti should be. Eventually my team and I figured out that the actual almond flour is essential to the recipe because it acts as regular flour, absorbing the moisture from the egg whites, and it bakes off to form a firmer cookie. If you do want to grind the almonds yourself because you can't find almond flour, sift the grounds and use the fine flour made from that. Do not, however, add the almond grounds themselves!
As shown in the pictures below, there are variations that can be made to this amaretti recipe. Try dipping the already-baked cookies in melted dark chocolate or coating them with a sugar glaze. Leaving them plain with a dusting of powdered sugar is just as delicious though!
Almond Flour 200 g
Sugar, granulated 140g
Egg whites 2 each
Almond Extract 1 teaspoon
Salt 1/4 teaspoon
Yields about 20 balls. The dough freezes well either before or after baking.
- Preheat oven to 350F.
- In a large bowl, whisk together the almond flour and sugar and set aside.
- Beat the egg whites until they hold stiff peaks. Gently fold the egg whites into the almond mixture. When the egg whites are about halfway incorporated, add the almond extract and continue to fold gently. Try not to overmix!
- Form little balls, either by scooping and rolling or by piping, onto sheet trays lined with parchment paper. Bake for 10 minutes, or until golden brown.
- Dust with powdered sugar and enjoy. Seriously, you'll enjoy these!