La Cucina Viola

Since I was a child I’ve always loved almond flavored sweets, ice cream, cake, cookies. My dad used to bring home these extremely sweet and crunchy italian amaretti cookies from the store and I fell in love. I could never get the recipe right to create that sweet and crunchy bite I was so used to. But through those trials the recipe for these deliciously sweet and chewy amaretti cookies came about. My friends and family love these cookies and insist I make them every December. I hope you get to make these and love them too.

Video:

Ingredients

• 3 large egg whites
• 3 cups of superfine almond flour
• 1 cup of white granulated sugar
• 1 Tbsp. of almond extract
• 1 Tbsp. of amaretto liquor
• 2 cups of powdered sugar

Directions

1. Preheat oven to 350 degrees F.
2. Using a stand or hand mixer, in a large bowl, beat egg whites until stiff peaks form.
3. Fold the almond flour, sugar, extract, and liquor into the egg whites using a rubber spatula until a dough forms.
4. Prepare a cookie sheet by lining it with parchment paper.
5. On the side, prepare a bowl and fill it with the powdered sugar.
6. Using a cookie dough scoop or a spoon, take about 2 oz of dough and roll them into balls.
7. Roll each ball into the powdered sugar until completely coated and place on the cookie sheet about an inch apart (these cookies retain their form well and don’t spread much when baking).
8. To add to the chewy texture of the cookies, press each dough ball with the palm of your hand to flatten slightly.
9. Place the cookies in the oven for around 20-25 minutes.
10. The cookies are done when the top surface is cracked and the bottom edge starts to become golden brown.
11. Enjoy!