Light, sweet, and, naturally gluten-free—amaretti cookies are a delightful Italian treat. This crowd pleasing cookie is decidedly simple to make.
3 egg whites from large eggs, room temp
2 ½ cups almond flour
1¼ cups superfine (berry) sugar
¼ tsp vanilla extract
1-2 tbsp Amaretto liqueur
3 heaped tbsp superfine/berry sugar
3 heaped tbsp icing/powdered sugar
Preheat oven to 325°F and line baking sheets with parchment paper.
Using a hand or stand mixer, whisk the egg whites to stiff peaks. Fold in the ground almonds, berry sugar and vanilla extract. Slowly stir in the amaretto, adding just enough to make a thick paste that you can form into a stick ball with your hands.
Using two plates or shallow bowls, fill one with the berry sugar and the other with icing sugar. Scoop out walnut-sized amounts of the (very) sticky cookie dough and roll into balls with your hands. Roll the balls in berry sugar and then icing sugar and place on the prepared baking pan. Leave a couple of inches between cookies so they can expand a bit.
Lightly flatten each dough ball the palm of your hand and bake for 15 minutes. Allow to cool on baking pan for 5 minutes and remove to finish cooling on a plate. Eat them warm or at room temperature.
These cookies can be stored at room temperature in an airtight container for a week.
Once cooled, amaretti can be frozen. Freeze in a single layer on a tray for an until frozen through and then transfer them into an airtight storage container. Defrost them covered at room temperature for several hours (overnight if you can manage it) before serving.