Amaretti Cookies
Recipe - ShopRite of Rio Grande
Amaretti Cookies
Prep Time15 Minutes
Servings18
Cook Time20 Minutes
Ingredients
2 1/2 cups Bowl & Basket Specialty almond flour
1 1/3 cups Bowl & Basket granulated sugar, divided
1/2 tsp Bowl & Basket salt
3 large egg whites
1 tsp Bowl & Basket almond extract
1/3 cup Bowl & Basket powdered sugar, sifted
Directions
- Preheat the oven to 325 degrees and line two baking sheets with parchment paper.
- In a medium bowl, sift together the almond flour, 1 cup granulated sugar and salt. Set aside.
- In a large bowl, beat egg whites until soft peaks form, about 2 minutes. The egg whites should not look foamy anymore, but should not hold their shape either.
- Beat in almond extract. Gently fold the almond flour mixture into the beaten egg whites with a rubber spatula, being careful not to remove too much of the air you just beat into the egg whites. You should end up with a smooth, dense dough.
- Place the powdered sugar and the ⅓ cup granulated sugar into 2 small bowls.
- Scoop out rounded tablespoons of dough, then roll them first in the granulated sugar, then in the powdered sugar.
- Place the dough on the prepared baking sheet, leaving a few inches in between for spreading.
- Gently flatten each dough ball slightly with a spoon or the bottom of a drinking glass.
- Bake at 325 for 10 minutes, then gently rotate the pan back to front and bake for another 10-13 minutes or until golden brown with cracks on top, Let them cool on the pan for 5 minutes before gently removing to a wire rack to cool completely.
15 minutes
Prep Time
20 minutes
Cook Time
18
Servings
Shop Ingredients
Makes 18 servings
Bowl & Basket Specialty Super Fine Blanched Almond Flour, 1 lb
$7.49$0.47/oz
Bowl & Basket Granulated Sugar, 4 lb
On Sale! Limit 4
$3.59 was $3.79$0.90/lb
Bowl & Basket Salt, 26 oz
$0.69$0.03/oz
Bowl & Basket Fresh White Eggs, Large, 18 count, 36 oz
$7.29$0.41 each
Bowl & Basket Imitation Almond Extract, 2 fl oz
$2.49$1.25/fl oz
Bowl & Basket Confectioners Sugar, 32 oz
$2.99$1.50/lb
Directions
- Preheat the oven to 325 degrees and line two baking sheets with parchment paper.
- In a medium bowl, sift together the almond flour, 1 cup granulated sugar and salt. Set aside.
- In a large bowl, beat egg whites until soft peaks form, about 2 minutes. The egg whites should not look foamy anymore, but should not hold their shape either.
- Beat in almond extract. Gently fold the almond flour mixture into the beaten egg whites with a rubber spatula, being careful not to remove too much of the air you just beat into the egg whites. You should end up with a smooth, dense dough.
- Place the powdered sugar and the ⅓ cup granulated sugar into 2 small bowls.
- Scoop out rounded tablespoons of dough, then roll them first in the granulated sugar, then in the powdered sugar.
- Place the dough on the prepared baking sheet, leaving a few inches in between for spreading.
- Gently flatten each dough ball slightly with a spoon or the bottom of a drinking glass.
- Bake at 325 for 10 minutes, then gently rotate the pan back to front and bake for another 10-13 minutes or until golden brown with cracks on top, Let them cool on the pan for 5 minutes before gently removing to a wire rack to cool completely.