Easy cookies are the best cookies, and amaretti couldn't be easier. I always freeze egg whites when I have extras, and when the extras start to build up in the freezer, then I make a batch of amaretti. The great thing about these cookies is the variability of their texture. If you beat the egg whites stiffly before folding in the almond meal and sugar you have something lighter and more crisp than if you simply stir unbeaten egg whites into the remaining ingredients. I can't say I have a favorite version, so please make multiple batches and experiment!
- 3 Egg Whites
- 280 grams Almond Meal
- 250 grams Sugar (play around here, palm sugar, cane sugar, brown sugar, etc.)
- 1/4 teaspoon Salt
- 1/4 teaspoon Vanilla Extract
- 1/4 teaspoon Almond Extract
- Powdered Sugar or Sanding Sugar for rolling
- Heat your oven to 325 degrees
- Decide how you're going to deal with the egg whites. Either beat them to stiff peaks, or leave them raw.
- In a separate bowl, stir the almond meal, sugar, and salt together until evenly mixed.
- Fold the egg whites (beaten or not) into the almond and sugar mixture.
- Fold the vanilla and almond extracts into the batter.
- Pinch small balls of dough off into your hands and roll into balls. Dip the balls into a bowl of powdered or sanding sugar to create a sugary top. Press the sugared balls of dough onto a cookie tray, making a small indentation with your finger and flattening them slightly. The cookies will barely spread so you don't need to leave a lot of space between them
- Bake cookies for 18-22 minutes, or until they're golden brown around the edges. If you like them extra crispy, leave them in just a few minutes longer.
- Remove the cookies from the oven and then place them on a rack to cool.