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!
Equipment
- Oven
Ingredients
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
Instructions
- In a bowl, sift the almond flour and confectioners’ sugar together.
- Mix well and set aside.
- In another bowl, place the egg whites and beat with a whisk for 1-2 minutes until slightly foamy.
- Add amaretto liqueur and beat a little more.
- Combine this mixture with the dry mixture.
- Dampen hands with water and take a small amount of the dough.
- Roll in hands and cover with confectioners' sugar.
- Distribute on a baking sheet lined with parchment paper.
- Let dry for about 10 minutes, then lightly knead with fingertips.
- Preheat the oven to 320°F (160ºC) and bake for about 15 minutes.
- They are delicate and should not brown too much on the bottom.
Notes
– 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.
