Simple and Chewy Amaretti Cookies ⋆ from Dough to Delight

Second recipe with almond meal after the blueberry and almond cake, because I just can’t resist! It was a very dangerous choice for me to make these amaretti cookies again, because I know the whole batch will be gone in one or two days… But I still decided to make them and just hand them out to everyone so I don’t end up eating the whole lot.

These cookies are just so simple to make, you don’t need much ingredients and if you have some leftover eggwhites this is the way to go for a delicious gluten free snack. These Italian cookies are nice and crispy on the outside and chewy on the inside. And the flavour is just so nice and almondy, they will disappear in no time.

These days it is very hard to have that balance of baking and fitness. I go to the gym 5 times a week and want to have a lean look, but I always love to bake multiple times a week and want my sweet treat at 4 o’ clock with a cup of tea. Especially this week it was very hard because it was also my birthday and whenever I open my fridge, 2 cakes and 2 different batches of cookies are staring into my soul. But yeah me and my boyfriend are working hard to get these temptations away… by eating it but okay…

Ingredients

3 eggwhite from large eggs (this will be around 90g)
280 g | 3 cups ground almonds
280 g | 1 1/2 cup caster sugar
1/4 tsp vanilla extract
2 tbsp Amaretto Liquor
optional: 1/4 tsp almond extract for an extra almondy flavour

You will also need the following for rolling your cookies in:

3 tbsp caster sugar
3 tbsp icing sugar

Method

Heat the oven to 170°C or 325°F and line two baking sheets with parchment paper or silicone mats.
Using a handmixer beat your eggwhites to stiff peaks and fold in your ground almonds, sugar, extracts and Amaretto liquor. The dough will be a thick and sticky paste that you can form into balls with your hands.
Put the caster sugar and the icing sugar onto 2 separate plates or deep dishes. Get a tablesppon and spoon out some dough and form into a ball with your hands. It will be around the size of a walnut. Now roll it in the caster sugar first and then roll it into the icing sugar. Repeat with all your balls of cookie dough.
Place the balls on the lined baking trays with 5 cm or 2 inch in between and use your finger to squash down your cookies a little bit. (they will probably crack a little bit, but that’s okay)
Bake your cookies for 15 minutes. Let them cool down for 5 minutes on the baking tray and let them cool down further on a wire rack. Or just eat them while they are warm, personally I can’t wait that long. Enjoy with a cuppa tea!