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These are inspired by traditional Amaretti cookies, which are naturally gluten-free and known for their chewy centers and crackled tops.
Ingredients
- 2 cups almond flour (finely ground)
- ¾ cup granulated sugar
- 2 large egg whites
- ½ tsp almond extract
- ¼ tsp vanilla extract (optional)
- ¼ tsp salt
- Powdered sugar, for rolling (optional but classic)
Some ingredients are available to purchase HERE
Instructions
1. Prep
- Preheat oven to 325°F (165°C).
- Line a baking sheet with parchment paper.
2. Make the dough
- In a bowl, mix almond flour, sugar, and salt.
- In a separate bowl, beat egg whites until foamy (no need for stiff peaks).
- Add egg whites, almond extract, and vanilla extract to the dry ingredients.
- Stir until a sticky dough forms.
3. Shape cookies
- Scoop small spoonfuls of dough and roll into balls.
- Optional: roll each ball lightly in powdered sugar.
- Place on baking sheet about 2 inches apart.
- Gently press tops slightly.
4. Bake
- Bake for 15–18 minutes, until tops are lightly cracked and edges are just turning golden.
- Let cool on the pan for 5–10 minutes before moving (they’re soft when warm).
Texture & Tips
- For softer cookies: slightly underbake (closer to 15 minutes).
- For firmer, crispier cookies: bake a few minutes longer.
- Chill dough 20 minutes if it’s too sticky to handle.
Storage
Keep in an airtight container for up to 1 week, or freeze for longer storage.
