Soft & Chewy Italian Amaretti Cookies 2 Ways | #FallIntoShorts Day 18

Mary Draper
2 days ago
2 min read

Soft, chewy, and naturally gluten-free — these Italian Amaretti Cookies are pure almond bliss! 🍪✨

Customize them your way: choose your favourite granulated sugar or sweetener, and make them with egg white or aquafaba (yep, that magical liquid from a can of chickpeas!).

Perfect with coffee or as a quick dessert. ☕

PART 1 video: https://youtube.com/shorts/IZv6v7axvqI?si=YVHokW-7rrJrAYPq

PART 2 (aquafaba version): coming tomorrow!

Makes about 10 cookies (feel free to double or triple the batch for more!)

Dry Ingredients:

* 3/4 cup + 2 tbsp (95g) almond flour

* 1/4 cup granulated/powdered sweetener of choice (weight will vary based on your sweetener)

Wet Ingredients:

* 1 egg white or 30g aquafaba, room temperature

* 1/4 tsp almond extract

Topping:

* powdered sweetener, for rolling

Instructions:

* Preheat oven to 325F

* Combine almond flour & your sweetener in a bowl & mix

* In another bowl, whisk egg white or aquafaba until white & foamy

* Add almond extract, and whisk another minute

* Add dry into wet & mix until sticky dough forms (it can take quite a bit of mixing to wet all the almond flour thoroughly - if they crumble when you try to roll them, mix a bit more)

* Roll into 1 inch balls, then roll in powdered sweetener & place on parchment lined tray

* Press down lightly to slightly flatten each ball

* Optional, you can top with a whole almond or sliced almonds

* Bake at 325F for 20-25 minutes, until starting to brown on edges & on bottoms

* Let cool at least 5 minutes (they will be super soft straight from the oven)

* Enjoy!!

*NOTES: if you only have granulated sweetener, you can easily powder it in a blender.

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