I was today years old when I heard of these cookies. My boyfriend requested them and I just happened to have almond flour in the house so I gave them a try. Not only were they really easy to make but OH EM GEEEE! This may be my new favorite cookie (I know, I say that with every cookie but these are REALLY delicious). Wow! This recipe is a 10!
This recipe was from The Food Network
AMARETTI COOKIES
2 1/2 cups super-fine almond flour
1 cup granulated sugar
1/2 teaspoon kosher salt
3 large egg whites
1 teaspoon pure almond extract
1/3 cup confectioners’ sugar
Directions:
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment or a silicone baking mat.
Whisk the almond flour, granulated sugar and salt in a large bowl to combine. Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 1 minute 30 seconds. Add the almond extract and beat to combine. Fold the egg whites into the dry ingredients using a rubber spatula until a shaggy dough forms.
Put the confectioners’ sugar in a small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the confectioners’ sugar, coating thoroughly. Arrange the balls 1 inch apart on the prepared baking sheets.
Bake, rotating the baking sheets halfway through, until golden brown and the tops crack, 23 to 25 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 3 days.
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