How to Make Amaretto Cookies

These Italian cookies are heavenly, with a very moist interior and a thin, delicate crust on the outside.

They are made with only 4 ingredients and almond flour, gluten-free, and lactose-free.

Let's learn how to make them!

CATEGORIA Cookies, Desserts, Gluten-free, Lactose-Free, Make and Sell, Recipes with up to 5 ingredients

COZINHA Italian

PALAVRA-CHAVE almond cookie, amaretto, amaretto cookie, biscuit, cookie

TEMPO DE PREPARO 20

TEMPO DE FORNO/FOGÃO 15

TEMPO TOTAL 35

Servings cookies

Calories 93kcal

Author Natália Palmegiano – Cook’n Enjoy

Equipment

Oven

Ingredients

COOKIE

3 cups of Almond Flour 8.5 oz (240 g)
3/4 cup of Confectioners’ Sugar 3.7 oz (105 g)
2 units of Egg Whites
1 tbsp of Amaretto Liqueur 0.5 fl oz (15 mL)

FINISHING

Confectioners’ Sugar

Instructions

In a bowl, sift the almond flour and confectioners’ sugar together.
Mix well and set aside.
In another bowl, place the egg whites and beat with a whisk for 1-2 minutes until slightly foamy.
Add amaretto liqueur and beat a little more.
Combine this mixture with the dry mixture.
Dampen hands with water and take a small amount of the dough.
Roll in hands and cover with confectioners' sugar.
Distribute on a baking sheet lined with parchment paper.
Let dry for about 10 minutes, then lightly knead with fingertips.
Preheat the oven to 320°F (160ºC) and bake for about 15 minutes.
They are delicate and should not brown too much on the bottom.

Notes

– Valid to: They last up to 10 days in a well-sealed container, stored in a dry and airy place.

You can store the raw dough (unbaked) in the refrigerator for up to 24 hours in a well-closed container. When you want to use it, just take it out of the refrigerator, shape it, and bake.