Italian Amaretti Cookies

One of the best things about making these Italian amaretti cookies is that they
make use of all your leftover egg whites. I'm always looking for recipes to use
egg whites because some of my favorite other recipes call for so many yolks!

Servings: 70 cookies

Author:

Prep Time
20 minutes

Cook Time
16 minutes

Total Time
36 minutes

Course:

Dessert

Cuisine:

Italian European

Keywords:

Vegetarian baking Cookies meringue nuts Almond Flour Egg White Recipes

🧂 Ingredients

500 grams Almond Flour

make sure you get almond flour and not almond meal the latter is far too rough for these delicate cookies.
4 large Egg Whites

you have to make sure there is not a single bit of yolk in your whites or they will not whip up to stiff peaks in the mixer.
250 grams Sugar

white granulated sugar is fine here.
1 tbsp Amaretto Liqueur

you can also sub for a few drops of almond extract if you prefer.
1 Orange

zested, optional.

Instructions

1 Preheat your oven to 160C
2 In a bowl combine the flour, orange zest, and half of the sugar.
3 In the bowl of a stand mixer or a separate mixing bowl add the egg whites with
the remainder of the sugar. Beat hard until you have stiff peaks.
4 Fold the meringue into the dry ingredients until they are completely combined.
Do not worry about deflating the meringue, it is not necessary to be extremely
gentle in this recipe. Lastly add in the liqueur and mix completely.
5 Fill a piping bag about 2/3rds of the way up with the amaretti mix and pipe
tablespoon sized mounds a few centimeters apart. Optionally dust with powdered
sugar. Place the tray in the oven and bake for 16 minutes. Remove and let cool
before removing the cookies from the baking tray/mat.