Italian Almond Cookies (Amaretti)
Traditional Italian almond cookies, available in soft and chewy or crispy textures.
Ingredients
Whole natural (unpeeled) almonds (roasted to light brown)
1¾ cup
Granulated sugar
1 cup
All-purpose flour
2 tbsp
Salt
¼ tsp
Freshly ground black pepper
a pinch
Large egg whites
4
Almond extract
1 tsp
Vanilla extract
½ tsp
Instructions
1
Preheat and Prepare
Position the rack in the center of the oven. Preheat the oven to 300°F. Line a baking sheet with parchment paper or with aluminum foil that has been greased and dusted with flour.
2
Toast the Almonds
Spread the almonds on a baking sheet and toast, stirring frequently, until light brown, 5 to 8 minutes. Let cool completely before using.
3
Make the Almond-Sugar Mixture
Place the toasted almonds in a food processor. Add the sugar, flour, salt, and pepper, and process until finely chopped. Transfer to a large bowl.
4
Mix the Dough
Add the egg whites, almond extract, and vanilla, and stir for a few seconds until just combined.
5
Shape and Bake
Drop teaspoons of the batter onto the prepared sheet about 1 inch apart. Bake one sheet at a time until the cookies are set, about 25 minutes for soft-chewy cookies and about 30 minutes for crispy cookies.
6
Cool
Slide the parchment or foil onto a rack and let the cookies cool completely. Gently lift the cookies off the paper or foil with a spatula.
