Are amaretti the OG gluten-free cookies? Maybe. According to a random internet source, they apparently go all the way back to the 17th or 18th century. Regardless of how long they’ve been around, these little nuggets of Italian cookie goodness are like a rustic version of the macaron, and they are way, waaaay less work.
To make amaretti you mix six ingredients in a bowl. Then you chill the dough, scoop it, coat it in powdered sugar, and bake it. No triple sifting of almond flour, no room temperature egg whites, no piping bag, no letting things “cure” to form that shiny macaron top. They’re crunchy on the outside and chewy on the inside, and apparently the textures get more intense after a few days. I don’t think they’ll last long enough for anyone to find out, though.
- 3 cups almond flour
- 2/3 cup sugar
- 6 tablespoons powdered sugar, plus more for coating
- 1/4 teaspoon salt
- 2 large egg whites
- 1/2 teaspoon almond extract
In a large mixing bowl, stir together almond flour, sugar, powdered sugar, and salt. Add egg whites and almond extract and mix until the dough comes together like a paste. Flatten into a disc and wrap in plastic, then chill for about 1 hour.
Preheat oven to 325; line two baking sheets with parchment and place additional powdered sugar into a shallow bowl. Scoop and roll the dough into 1-inch balls, then toss to coat in the powdered sugar. Place on the baking sheets and flatten slightly.
Bake for 25-30 minutes, until golden brown. Remove from oven and allow to cool on the baking sheets for 5 minutes, then place on a wire rack to cool completely. Makes 28.