Chewy Italian Amaretti Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
3 egg whites from large eggs (about 90g)
02 -
280g (3 cups) ground almonds
03 -
280g (1 1/2 cups minus 1 tbsp) caster sugar
04 -
1/4 tsp vanilla extract
05 -
2 tbsp Amaretto liqueur
→ For Rolling
06 -
3 heaped tbsp caster sugar
07 -
3 heaped tbsp icing (powdered) sugar
# Instructions:
01 -
Preheat the oven to 170C/325F (fan). Line two baking trays with silicone mat or baking parchment.
02 -
Using a hand whisk or mixer, whisk the egg whites to stiff peaks.
03 -
Fold in the ground almonds, caster sugar, and vanilla extract. Slowly stir in amaretto until mixture forms a thick, sticky paste.
04 -
Scoop mixture and roll into walnut-sized balls. Roll each ball first in caster sugar, then in icing sugar. Place on baking tray and slightly flatten with finger.
05 -
Bake for 15 minutes. Cool for 5 minutes on tray, then transfer to cooling rack.
# Notes:
01 -
Use store-bought ground almonds for best results
02 -
Keeps for up to 2 weeks in sealed container
03 -
Cookies will crack slightly when flattened - this is normal