Crispy on the outside and chewy on the inside these, Amaretti Cookies pack a punch of sweet almond flavour with a good dose of amaretto liqueur. Naturally GF and DF these make great treat for brunch or special occasions where you need to accommodate allergies.
No. 1 | Preheat your oven to 325°.
No. 2 | In a large bowl, whisk together almond flour, 1 cup granulated sugar and 1/4 tsp salt.
No. 3 | In the bowl of a stand mixer, beat the egg whites on high speed until stiff peaks form. Pour in the amaretto and continue to beat until combined.
No. 4 | Scrape the egg whites into the dry ingredients and gently fold the mixture until it forms a dough.
No. 5 | Spread the ⅓ cup of granulated sugar and icing sugar on separate plates. Form the dough into 1 inch balls and roll in the granulated sugar until coated, and then roll in the icing sugar. Place on a parchment lined baking sheet. Using the bottom of a glass slightly flatten the cookies. Sprinkle a few almond slivers on each cookie and press them into the cookies.
No. 6 | Bake for 15 minutes until the edges are just starting to brown. Allow to cool for 2 minutes on the pan before transferring to a wire rack to cool completely.
If you don’t want to use alcohol, you can swap out the amaretto for 1 tbsp almond extract.