3tablespoonseach granulated & powder sugar, for rolling
Preheat your oven to 325°F and line 2 baking sheets with parchment paper.
In a large bowl add the almond flour, 1 cup of sugar, pinch of salt, and lemon zest. Whisk well.
In a medium bowl mix the egg whites with a mixer and beat to a soft peak. Whisk in the almond extract.
Gently fold in the egg whites into the dry ingredients until the dough is moist. The dough will be thick and sticky. Cover the bowl and chill dough in the refrigerator for 1 hour.
Mix 3 tablespoons granulated and powdered sugar in a small plate.
Using a small cookie scoop, scoop out equal amounts of dough, then roll into balls and place them on the prepared baking sheets. Roll each cookie ball in the sugar mixture for rolling. Place cookies on the prepared baking sheets and press slightly on top with your finger.
Transfer the baking sheets to the oven and bake for 25 minutes or until the cookies start to slightly turn golden and bottom is golden brown. Cool completely on cooling racks.
The dough will be sticky, but fairly firm. They should hold their shape when you place them on the baking sheet.
After mixing the dough, make sure you refrigerate it for 1 hour before forming the balls.
Allow a little room between the amaretti cookies on the baking sheet as they will expand slightly in the oven.
They will be soft when you take them out of the oven but allow them to cool on a cooling rack.
Amount Per Serving
Calories 145Calories from Fat 72
% Daily Value*
Saturated Fat 1g5%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Course Dessert, Snack
Keyword almond cookies, how to make amaretti cookies