Almond lovers will go nuts for these chewy Italian amaretti cookies. An added bonus? They're gluten-free!
Instructions
1
Prep the egg whites
2
Place the egg whites in a large bowl, and let them stand at room temperature for 30 minutes.
3
Whisk the dry ingredients
4
Preheat oven to 325°F. In a large bowl, whisk almond flour, sugar and salt. Test Kitchen Tip: Make sure you don't accidentally use almond meal instead of almond flour. They're two different ingredients! Almond flour is more finely ground than almond meal.
5
Beat the egg whites until soft peaks form
6
Beat the egg whites on medium speed until foamy. Then, beat on high until soft peaks form.
7
Add the extracts
8
Beat in the almond and vanilla extracts. Make sure to beat for only a little bit longer to avoid collapsing the egg whites. Test Kitchen Tip: Since almond is the star here, it's important to use a good quality extract. Our Test Kitchen found the best almond extract brands.
9
Add the egg whites to the almond flour mixture
10
Fold the beaten egg whites into the flour mixture until just moistened. The dough will be grainy and sticky. Again, don't overmix!
11
Roll the cookie dough into balls
12
Scoop level tablespoons of cookie dough, and drop each into a bowl of confectioners' sugar. Roll into a ball, and place on a baking sheet lined with parchment paper, about 1 inch apart.
13
Bake the cookies
14
Bake until lightly brown and tops crack, 20 to 25 minutes. Remove to wire racks to cool completely.
