Amaretti
Ingredients
- 250 gram(s) almond flour
- 200 gram(s) sugar
- 1 unit(s) lemon(s) just the zest
- 3 unit(s) egg(s) just the whites
- 1 teaspoon(s) almond extract the bitter kind
Directions
- Preheat oven to 325° F. Position rack in the center.
- Line large baking sheet with parchment paper.
- In a large bowl, whisk almond flour and sugar together.
- Add grated lemon zest and whisk a few more times. Set aside.
- In a separate bowl, whisk egg whites to a soft peak stage.
- Whisk in the bitter almond extract.
- Gently incorporate the egg whites to the dry ingredients. Once the dough is completely moist, you are done. Refrigerate for 30-60 minutes.
- Use the smallest ice cream scooper to portion the dough (about 1 tablespoon).
- With slightly damp hands, press your palms into the plate of sugar.
- Roll each ball of dough with your sugar coated palms and then again in the sugar found on the plate.
- Place on baking sheet and bake for about 25 minutes or until bottoms are golden brown in color.
- Cool before storing.
Notes
Some recipes include some powdered sugar in the dough. The original recipe I used was the King Arthur flour recipe but I'm trying this one out to see how it differs. Note: bitter almonds and bitter almond extract are difficult/impossible to find in the U.S.
Tags
- cookies
- dessert
- sweets