AMARETTI COOKIES OR GLUTEN FREE ALMOND COOKIES

Amaretti cookies are an Italian Gluten Free Cookie made of egg whites, sugar, almond flour and
almond extract.

There are two types of Amaretti cookies.

The soft version is also known as Amaretti morbidi. This type is very chewy.

The crispy type is made the same way but held in the oven longer to obtain a crunchier texture.

INGREDIENTS
● 2 Large Egg Whites
● ¾ Cup Granulated Sugar
● 2 ½ Cups Almond flour
● 1 Tsp Almond Extract
● ½ tsp Salt
● 1 Cup Confectioners Sugar to Coat
● 1 tsp ground cinnamon

METHODOLOGY
● Preheat oven to 325 F
● Combine ½ cup granulated sugar with almond flour.
● Whisk egg whites with ¼ cup granulated sugar and salt until just soft peaks form.
● Begin to add almond flour and sugar combination, mixing in by thirds. A wooden spoon or
spatula can be used. The mixture will seem dry, but keep stirring, the mixture will not toughen.
Add ground cinnamon to the almond mixture
● Using your hand portion, the mixture, the recipe should yield between 20 -22 cookies.
● Weigh batter and portion cookies. This helps to have uniform cookies and ensures that there is
even baking.
 ● Roll lightly between clean hands to form a ball. The dough will be sticky.
● Roll the cookie balls in confectioners’ sugar to completely coat.
● Arrange cookie balls on prepped baking sheet.
● Gently Flatten with a glass or a fork, the sides will crack slightly on the sides, this is fine.
● NB Bake for an average of 15-18 minutes making sure to turn baking sheet in oven ½ way
through.
● The cookie will rise slightly and form some cracks giving it that traditional amaretti cookie style.
● Check them in 15 minutes as each oven bakes differently.
● Just make sure that they are golden brown at the top and bottom.
● the almond flour contains high percentage of oils and can brown very quickly.
● Cool cookies Down completely on a cooling rack.

Today we are looking for a crunchier texture on the outside and a soft chewy middle.