This rendition of Italian Amaretti Cookies might appeal to those who enjoy French macarons. Amaretti is one of my top 10 cookies of all time because it is soft, pillowy, moist, sweet, and gently flavoured with amaretto liqueur and citrus zests.
In Spain, I came across a lot of almond-based cookies, and my favourite part of the trip was looking for nun-made pastries hidden away in convent nooks. These belong to the same type of cookie family that is scented, subtly nutty, and rich yet delectable.
Let them bless your lips this Christmas season, whether you roll them in granulated sugar before baking for an additional crunch in each bite or leave them plain. The 2-hour rest for the dough will result in a denser cookie since the flavour and texture are improved by letting the almond flour hydrate with all the flavourings in the refrigerator. And if you want more inspiration for Christmas meals, it’s time to settle back and watch the extravagant feast I created on a $100 budget.
After you’ve baked some, let us know in the comments section below how you enjoyed them.
- 2/3 cup granulated sugar (150 gram), plus more for rolling
- Zest of 1 lemon
- 2 large egg whites
- Zest of 1 orange
- 1and1/2 cup almond flour (175 gram)
- 1 teaspoon almond extract
- 1 teaspoon amaretto liqueur
- Rub the sugar and zests together with your fingertips in a medium bowl until the sugar is a light orange colour. Add the almond flour and mix thoroughly.
- Egg whites should be whisked with a hand mixer in a sizable bowl until medium peaks form. Combine the almond flour mixture, amaretto, orange blossom water (if using), and almond essence in a bowl. Dough can be kept in an airtight container for up to overnight.
- Set the oven to 320° when you are ready to bake. Use parchment paper to line a baking sheet.
- Roll the dough into tablespoon-sized balls. Before placing on prepared sheet, spaced 2″ apart, roll in extra granulated sugar.
- Bake for 24 to 25 minutes, or until bottoms are gently brown.