These bite size cookies are soft on the inside and slightly crunchy on the outside. Amaretti’s are a traditional Italian almond macaroon.
3 large eggs, separated
1 1/3 cup caster (superfine granules) sugar
500 g (1.1 pounds) almond flour, whole blanched, very finely ground
Confectioners’ sugar, for rolling
- In a large bowl, using a large balloon whisk beat the egg yolks. Gradually add sugar, whisking until well combined.
- Add the almond flour; whisk to just combine (do not over mix).
- In a separate bowl, using a large balloon whisk (clean and dry) beat the egg whites to barely a soft peak (do not over beat).
- Using a large flexible spatula, fold one-third of the egg whites into the almond mixture (this will loosen the almond mixture). Fold in remaining egg whites just to combine (do not over mix).
- Cover and refrigerate amaretti cookie batter for at least one hour (I put my batter in the fridge overnight).
- Preheat oven to 325° F. Line baking sheets with non-stick baking paper or silicone baking mats, set-aside.
- Roll amaretti dough into ½-ounce balls, coat in confectioners’ sugar. (Do not flatten cookies). Roll 20 amaretti cookies per baking sheet. Chill dough in between baking times.
- Bake until lightly golden, about 25 to 30 minutes.