Soft Amaretti Cookies

 

Soft Amaretti Cookies

Ingredients:

250 grams OR 2 1/2 cups almond flour

200 grams OR 1 cup sugar

Lemon Zest of 1 medium lemon

3 egg whites

1 teaspoon bitter almond extract

1/3 cup extra granulated sugar for rolling sprinkle in a large dinner 

   plate, set aside.

Directions:

Preheat oven to 325° F. Position rack in the center.
Line large baking sheet with parchment paper.

In a large bowl, whisk almond flour and sugar together.
Add grated lemon zest and whisk a few more times. Set aside.

In a separate bowl, whisk egg whites to a soft peak stage. 
Whisk in the bitter almond extract.

Gently incorporate the egg whites to the dry ingredients. Once the dough is completely moist, you are done.

Use the smallest ice cream scooper to portion the dough (about 1 tablespoon). 

With slightly damp hands, press your palms into the plate of sugar.
Roll each ball of dough with your sugar coated palms and then again in the sugar found on the plate. 

Place on the paper lined baking sheet.  Bake for about 25 minutes or until bottoms are golden brown in color.

Cool before storing at room temperature in airtight containers. Will keep for 3-4 days.   Yield: 36 cookies