A classic Italian Cookie. These Amaretti cookies have crispy outer edges, soft chewy centres and are gluten free.
Keyword Chewy Amaretti Cookies
Prep Time 40minutes
Total Time 52minutes
Servings 2dozen, approximately
pinchof baking powder
1egg whitefrom a large egg
1 teaspoonpure almond extract
1/3cupextra granulated sugarfor rolling the cookies into
Place both nuts in a food processor and grind to a very fine sandy consistency. Take care not to turn it into a nut butter.
In a medium sized bowl whisk together the ground nuts, granulated sugar and a pinch of baking powder. Set aside.
In a separate small bowl beat the egg white to a soft peak.
Stir the almond extract into the egg white mixture.
With a fork, stir the egg white mixture with the nut mixture until well combined.
Cover with cling wrap and chill in the fridge for 1 hour.
Line a baking sheet with parchment paper and set aside.
Preheat oven to 350 degrees F.
Use a cookie scoop of about 1 1/4 inch round to scoop up pieces of dough and shape them in a circle using your hands. If you don't have a cookie scoop, a well rounded teaspoon will do.
Roll the cookie ball in granulated sugar and place onto the prepared cookie sheet.
Repeat with the remaining cookie dough, spacing the cookies about 2 inches apart.
Bake in the preheated oven for about 12 to 15 minutes.
When ready the cookies will look light brown in colour with crisp crackled tops.
Allow the cookies to cool on the pans placed over a cooling rack.
The cookie dough shouldn't be too sticky to roll with your hands but if you do encounter some stickiness simply dab your hands with a teeny bit of water and continue rolling and shaping the cookie dough.