Almond Cookies
#COOKIEWEEK2020 — day two!
Today’s cookie is my interpretation on amaretti — the soft, chewy almond cookies sold at Italian bakeries everywhere.
Amaretti are essentially almond-flavored Italian macaroons. Made using only a few ingredients, these cookies are a breeze to throw together and insanely addicting.
Slightly crispy on the outside, soft and chewy on the inside — with an intense almond flavor that will have you coming back for seconds (and probably thirds).
The only downside to this recipe is that you’re left with lonely three egg yolks. While I’d like to think that I’d use those yolks to make creme brûlée or a batch of canelés de Bordeaux, let’s be honest — chances are slim I’m going to take on a project like that in the middle of the holiday season.
Realistically, I’m probably going to mix the yolks with a little milk and make myself a soft scramble. Or if I’m feeling ambitious, maybe I’ll whip up a (dairy-free) carbonara! So don’t let the egg whites in this recipe deter you — I promise you’ll find a use for those extra egg yolks.
I love that these cookies are naturally gluten-free. They are perfect to pair with your morning coffee or afternoon espresso, and get progressively more chewy and delicious each day.
- 3 cups almond flour, loosely packed (see Notes)
- 1 cup cane sugar (see Notes)
- ½ tsp almond extract or almond liqueur
- 3 egg whites
- 1 cup sliced almonds
- powdered sugar, to dust (optional)
- Preheat oven to 350 degrees F; line cookie sheets with parchment paper.
- In a large bowl (or bowl of a stand mixer), beat egg whites with a hand mixer for 1-2 minutes, until stiff peaks form. In a separate bowl, combine the almond flour and sugar.
- Gently fold the egg whites and almond extract into the almond mixture until a dough is formed.
- Roll dough into roughly tablespoon-sized balls. Spread the sliced almonds in a shallow bowl, and dip the top of each cookie into the almonds.
- Place 1-2 inches apart on the lined cookie sheets, and gently flatten.
- Bake for 12-15 minutes or until the bottoms are lightly browned. Cool on wire racks. Lightly dust with powdered sugar, if desired.
- Store in an airtight container for up to a week.
The original recipe calls for castor sugar, which is more commonly used in the UK. You can certainly use granulated sugar as is, but I suggest pulsing it in a blender or food processor for 15 seconds or so to achieve a finer texture.
Recipe From: It's Not Complicated | Gluten-Free Almond Cookies
Stay tuned for more cookie recipes!
