Recipe courtesy of Alexandra Utter for Food Network Kitchen

Amaretti Cookie

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These traditional Italian cookies are crisp on the outside, chewy on the inside and bursting with almond flavor. Enjoy the bite-sized cookies with a cup of coffee or a bowl of ice cream, day or night!
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  • Level: Easy
  • Total: 1 hr 15 min (includes cooling time)
  • Active: 15 min
  • Yield: 32 cookies
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Ingredients

Directions

  1. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment or a silicone baking mat.
  2. Whisk the almond flour, granulated sugar and salt in a large bowl to combine. Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 1 minute 30 seconds. Add the almond extract and beat to combine. Fold the egg whites into the dry ingredients using a rubber spatula until a shaggy dough forms.
  3. Put the confectioners’ sugar in a small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the confectioners’ sugar, coating thoroughly. Arrange the balls 1 inch apart on the prepared baking sheets.
  4. Bake, rotating the baking sheets halfway through, until golden brown and the tops crack, 23 to 25 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
  5. Store in an airtight container at room temperature for up to 3 days.

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