Monday, July 1, 2013
Amaretti Cookies ~ Gluten Free & Low Fat
from the kitchen of Mari@OnceUponaPlate1.com
adapted from "The Legend of The Villa della Luna"
Recipe yields 12 to 14 large cookies, or about 2 dozen small cookies
The recipe from the book is a little vague as far as amount of almonds you'll need, (
it states "two small handfuls". I found I needed more, so it's good to have extra on hand in case you need to add more to make the dough very thick.
Almonds (about 1-1/2 to 2 cups)
1 cup white sugar
1 teaspoon pure vanilla extract
3 egg whites, lightly beaten
Optional: Colored tissue paper for wrapping each cookiem
Line a shallow baking sheet or two with parchment, or use silicone baking mats.
Grind the almonds using a nut grinder, or pulse in the food processor until a fine
powder consistency is reached. (Don't over-process or a paste will form.)
Mix the ground almonds and sugar together in a medium-sized bowl. Add the almond
extract and the 3 egg whites, combine with a spatula or wooden spoon until a very
thick dough is formed. (You may have to add more ground almonds or another egg white. If the dough is not thick enough, the cookies will spread more than you may like when
Form the dough into round balls about the size of medium-size cherry tomatoes, place on
baking sheet(s), When all balls have been formed sprinkle the tops with powdered (confectioners) sugar. It's easiest to sift the sugar using a sugar shaker, or a small sieve.
Allow cookies to sit at room temperature for one hour, then bake in a 300ºF oven for about 25
minutes. I begin checking at 15 minutes ~ and because my dough was rather wet, and the cookies large, I had to bake them longer than 25. If you want them have the texture of commercial amaretti cookies, bake them a few minutes longer ~ they will crisp up as they cool.
After taking them from oven, allow to cool on baking pan(s) for a couple of minutes, then carefully remove the cookies to cooling racks.
When they are completely cool wrap each cookie in plain or colored tissue paper.
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