Description
Delicate Italian amaretti cookies blend almond essence with sweet simplicity. Crisp exteriors and chewy centers invite passionate bakers and dessert enthusiasts to savor these classic confections from Italy’s rich culinary tradition.
Ingredients
Scale
Main Ingredients:
- 5 egg whites
- 4 ½–5 cups almond flour
- 1 ½ cups granulated sugar
Flavor Enhancers:
- ½ teaspoon vanilla extract
- 1–2 teaspoons almond extract
- 1 pinch of salt
Coating Ingredients:
- ½ cup granulated sugar
- ½ cup powdered sugar
Instructions
- Prepare your workspace by positioning the oven rack in the middle and preheating to 325°F (160°C). Line a baking sheet with parchment paper for optimal cookie release.
- Carefully separate 5 egg whites into a clean, dry mixing bowl, adding a delicate pinch of salt to enhance protein structure.
- Utilize an electric mixer to whip the egg whites, gradually increasing speed until stiff, glossy peaks form that hold their shape when the whisk is lifted.
- In a separate large bowl, meticulously sift the almond flour and granulated sugar together, ensuring a uniform mixture with no lumps.
- Gently introduce one-third of the almond flour mixture into the whipped egg whites, using a folding technique to maintain the airy texture.
- Incorporate the vanilla extract and almond extract, blending them swiftly but carefully to distribute the flavors evenly.
- Fold in the second portion of the almond flour mixture, maintaining a light touch to preserve the egg white’s volume.
- Add the final third of the almond flour mixture, completing the incorporation until the batter reaches a thick, smooth paste-like consistency.
- Prepare two separate shallow dishes: one with granulated sugar and another with powdered sugar for coating.
- Using a cookie scoop or spoon, portion out the dough and roll each scoop in granulated sugar, then shape into uniform round balls with gentle hand movements.
- Generously coat each cookie ball in powdered sugar, ensuring complete and even coverage.
- Arrange the sugar-coated cookies on the prepared baking sheet, leaving slight spacing between each one.
- Softly press down on each cookie with your fingertips to create a slight flattening effect.
- Bake in the preheated oven for 20-25 minutes, rotating the sheet halfway through to ensure even golden coloration.
- Remove from the oven when cookies display a light golden hue and have a delicate, crackled surface, then allow to cool completely on the baking sheet.
Notes
- Delicate Italian almond cookies known for their crisp exterior and soft, chewy interior require precise mixing technique.
- Beating egg whites to stiff peaks is crucial for achieving the signature light and airy texture of these traditional treats.
- Gentle folding prevents deflating the egg whites, which ensures the cookies remain deliciously puffy and delicate.
- Rolling cookies in two different sugars creates a beautiful crackled surface and adds a delightful sweet crunch.
- Room temperature egg whites whip up faster and create more volume, leading to better cookie structure.
- Letting cookies cool completely helps develop their classic crisp-yet-tender texture, enhancing their melt-in-your-mouth quality.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 24
- Calories: 120 kcal
- Sugar: 15 g
- Sodium: 10 mg
- Fat: 6 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg