how to make amaretto cookies
These Italian cookies are heavenly, with a very moist interior and a thin, delicate crust on the outside.They are made with only 4 ingredients and almond flour, gluten-free, and lactose-free.Let's learn how to make them!
PORÇÕES22 cookies
CALORIAS93 Kcal
PREP. 20m
COZ. 15m
TOTAL 35m
COZINHAItalian
INGREDIENTES
COOKIE
3 cups of Almond Flour 8.5 oz (240 g)
3/4 cup of Confectioners' Sugar 3.7 oz (105 g)
2 units of Egg Whites
1 tbsp of Amaretto Liqueur 0.5 fl oz (15 mL)
FINISHING
Confectioners' Sugar
INSTRUÇÕES
1
In a bowl, sift the almond flour and confectioners' sugar together.
2
Mix well and set aside.
3
In another bowl, place the egg whites and beat with a whisk for 1-2 minutes until slightly foamy.
4
Add amaretto liqueur and beat a little more.
5
Combine this mixture with the dry mixture.
6
Dampen hands with water and take a small amount of the dough.
7
<p>Roll in hands and cover with confectioners' sugar.</p>
8
Distribute on a baking sheet lined with parchment paper.
9
<p>Let dry for about 10 minutes, then lightly knead with fingertips.</p>
10
<p>Preheat the oven to 320°F (160ºC) and bake for about 15 minutes.</p>
11
They are delicate and should not brown too much on the bottom.
Observações e Fotos
- Valid to: They last up to 10 days in a well-sealed container, stored in a dry and airy place.
You can store the raw dough (unbaked) in the refrigerator for up to 24 hours in a well-closed container. When you want to use it, just take it out of the refrigerator, shape it, and bake.
