Let’s talk about something sweet, something simple, and something that’ll make you look like a total baking rockstar with minimal effort. 

Yes, I’m talking about Amaretti Cookies - those delightful little Italian treats that are crispy on the outside, chewy on the inside, and bursting with almond flavour. Trust me, these cookies are so easy to make, and it will be seriously difficult to stop at one!

These amaretti cookies are like a warm hug for your taste buds, and the best part? You can whip them up faster than you can say “pass the biscotti.”

Plus, they’re gluten-free, which means everyone can enjoy them!

Why You’ll Love These Amaretti Cookies

1. They’re Easy-Peasy: If you’ve got some left-over egg whites hanging out in your fridge or freezer, wondering what their destiny might be, look no further. Amaretti cookies are the perfect way to use up those leftover egg whites. No waste, just deliciousness.

2. Minimal Ingredients, Maximum Flavour: We’re talking just a handful of ingredients here - egg whites, sugar, almond meal, and a splash of Amaretto or almond extract. But don’t let the simplicity fool you; these cookies are packed with flavour.

3. The Perfect Coffee Companion: Picture this: a cozy afternoon, your Favorite mug in hand, and a plate of freshly baked amaretti cookies at your side. They’re the perfect balance of sweet and nutty, with a texture that practically begs for a dunk in your coffee. It’s a match made in heaven, my friends.

So, let’s get down to business, shall we? Here’s how you can whip up a batch of these heavenly amaretti cookies in no time. 

Amaretti Cookies

Makes 38

Ingredients

Cookie Dough

• 285g almond flour
• 150g caster sugar
• 30g icing sugar
• ¾ teaspoon salt
• 60g egg white (approx. 2 eggs), lightly beaten until frothy
• 2 teaspoons amaretto or ½ teaspoon almond extract
• ¾ teaspoon vanilla extract

Sugar Coating

• 80g caster sugar
• 60g icing sugar

Method

1. Preheat your oven to 160°C / 140°C fan forced and line a baking tray with baking paper.
2. Combine the almond flour, caster sugar, icing sugar and salt in a large bowl and whisk until combined.
3. Whisk the egg whites, amaretto or almond extract and vanilla together with a fork until frothy then add to the dry ingredients and mix well until the mixture forms a dough.
4. It may take a while to come together and it may look a little dry but this is normal. It’s quicker to use your hands to bring the dough together if you like to get touchy feely with your baking!
   Place the caster sugar and icing sugar for coating in separate bowls.
5. Roll the dough into 20g balls then roll each ball in caster sugar first, then roll them again in the icing sugar.
6. Arrange them on the lined baking tray about 3cm apart. Press them down slightly using your hands. The dough will appear cracked which is normal for amaretti. 
7. Bake for approx. 18 – 20 minutes or until they’re golden on the base. The magic of amaretti is in that chewy centre, so don’t overbake!
8. Cool on the baking tray for a few minutes before transferring to a wire rack to cool completely. Or, you know, just go ahead and eat one (or three) while they’re warm. I won’t tell!

Store in an airtight container for up to a week at room temperature or freeze for up to 2 months.

Now go make a cuppa and enjoy...you deserve it!

I hope you enjoy this recipe, and as always, if you have any questions at all just let me know at [email protected]

Happy Baking!

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