These cookies are a labor of love. But if you love almond flavor like me the effort is completely worth it!
Makes about 24 cookies
Ingredients:
200 grams of finely ground almond flour
140 grams of powdered erythritol plus 2-3 Tbsp. more for dusting at the end (I use this)
2 egg whites
2 tsp. almond extract
Pinch of sea salt
Line a cookie sheet with parchment paper.
Whisk the almond flour, sweetener and salt together.
In a separate bowl, beat the egg whites with an electric beater until stiff peaks form.
Add the almond extract to the egg whites and beat again to stiffen up the peaks again.
Gently fold the egg whites into the dry ingredients with a spatula until it forms a very thick paste.
Form about 24 little balls and place evenly on a cookie sheet.
Let the dough sit-out at room temperature for 2 hours. This will allow the dough to "dry-out" a little bit to help form the correct texture of amaretti cookies. This is similar to the process of making french macrons.
Preheat the oven to 350. Bake the dough balls for about 8 minutes.
Take out of the oven and gently press each ball down slightly with three fingers to form a cookie shape.
Bake for about another 7 minutes. Keep an eye on it. You want to take it out of the oven when the edges are becoming a golden brown.
Let the cookies cool for a couple minutes, then dust each one with more powdered erythritol.
Let the cookies cool completely on the cookie sheet at room temperature for at least 30 minutes to fully crisp up. The outside will be crispy and the inside will be tender and perfect!
Store in an airtight container.
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