Italian Almond Cookies (Amaretti) — Full Recipe

Ingredients (Makes 18–22 cookies)

• 2 cups (200g) almond flour

• 1 cup (200g) granulated sugar

• 2 large egg whites

• 1 tsp almond extract (or ½ tsp if you want it milder)

• 1 tbsp honey or amaretto syrup (optional, for extra chewiness)

• Powdered sugar (for rolling)

• Whole almonds or glazed cherries for topping

Instructions

1. Make the cookie dough

1. In a large bowl, mix almond flour + granulated sugar until combined.

2. In another bowl, beat the egg whites until soft, foamy peaks form (don’t over-whip).

3. Add the almond extract (and honey if using) to the egg whites.

4. Fold the egg white mixture into the almond-sugar mixture until a sticky dough forms.

2. Shape the cookies

1. Preheat oven to 170°C (340°F).

2. Line a baking tray with parchment paper.

3. Scoop small portions of dough (about 1 tablespoon each).

4. Roll each into a ball, then lightly roll in powdered sugar.

5. Place on the tray and gently press the top.

6. Add a whole almond or a glazed cherry on each cookie.

3. Bake

• Bake for 18–20 minutes, until the tops crack and edges are lightly golden.

• Let them cool on the tray — they firm up as they cool.

Storage

• Keep in an airtight container for 5–7 days.

• They freeze perfectly for up to 3 months.

ENJOY