This Italian Amaretti cookie recipe is a classic. Easy to make, these Italian almond cookies are always favorite. This very easy recipe comes from my friend, Martha, whose website, Best Ever Cookie Collection really is a fantastic place to find all sorts of cookies.
One of the best Italian recipes, this amaretti cookie uses only four ingredients: almonds, sugar, baking powder, and eggs whites. Why not add this to your own collection of favorites!
As one of my international recipes, these cookies are a great addition to a mixed cookie tray at Christmas. They fit beautifully on a tray with German coconut bars and oatmeal apricot cookies.
Italian Amaretti Cookies
Ingredients:
2 1/4 cups confectioner's sugar
1 tsp. baking powder
1 pound whole almonds
4 large egg whites, room temperature
Instructions:
Preheat oven to 350° F. Place oven rack in center of oven.
Line baking sheets with parchment paper, nonstick foil, or silicone liners for best results.
In large bowl, whisk together confectioner's sugar and baking powder until mixed.
Using food processor, finely chop almonds. Add to sugar mixture and mix.
In medium bowl, beat egg whites until stiff peaks form.
Gently stir egg whites into almond mixture with rubber spatula until well blended. Be careful not to deflate the egg whites.
Using 2 tablespoons, shape batter into 2-inch balls and place on prepared cookie sheets, about 2 inches apart.
Bake for 10 - 12 minutes, or until golden brown and firm when touched.
Remove from oven, place cookie sheets on wire racks and allow cookies to cool completely before removing from baking sheets.
Store in airtight container. Yields about 2 1/2 dozen cookies
Hints:
Use a medium ice cream scoop to shape cookies.
Bake cookies, one baking sheet at a time, in the center of your oven.
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