Amaretti Cookies No Flour And Low Fat Recipes

AMARETTI COOKIES (NO FLOUR AND LOW-FAT)

Steps:

• Set oven to 350 degrees F.
• Line a cookie sheet with parchment or waxed paper, then generously grease the paper.
• Process the almonds in 2 batches in a food processor until finely ground.
• In a bowl combine the almonds with powdered sugar, vanilla and almond extract until blended, then stir in the egg whites; mix to combine (the batter will be sticky!).
• Drop from a teaspoon onto greased cookie sheet.
• Bake for abouit 15 minutes, or until lightly browned.

AMARETTI COOKIE

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment or a silicone baking mat.
• Whisk the almond flour, granulated sugar and salt in a large bowl to combine. Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 1 minute 30 seconds. Add the almond extract and beat to combine. Fold the egg whites into the dry ingredients using a rubber spatula until a shaggy dough forms.
• Put the confectioners' sugar in a small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the confectioners' sugar, coating thoroughly. Arrange the balls 1 inch apart on the prepared baking sheets.
• Bake, rotating the baking sheets halfway through, until golden brown and the tops crack, 23 to 25 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
• Store in an airtight container at room temperature for up to 3 days.

EASIEST AMARETTI COOKIES EVER

Steps:

• Stir sugar and egg white until sugar has dissolved.
• Stir in amond flour and almond essence, but be careful: this mixture is too tough for a handmixer! I just dump everything in my bread machine and run the 'dough' program for a while until the dough is mixed evenly. A good food processor might do the job too ;-) Or just mix it thoroughly with a rubber spatula.
• Spoon the mixture into a cookie press to shape small round cookies or use a small ice cream scoop to form little balls.
• Place cookies 1/2 inch apart on greased cookie sheet or silpat.
• Bake for approximately 30 minutes at 300, place on lowest rack setting in your oven for the first 10 minutes.
• Cookies are done when they start to turn lightly golden. They will be chewy right after baking but will become very crisp overnight.

GLUTEN FREE AMARETTI COOKIES

Steps:

• Line a baking sheet with edible rice paper.
• Using Electric Mixer: place almond meal in bowl of electric mixer along with the sugar. Mix on low speed until very fine. Add the egg whites and mix well. Continue mixing the dough until very smooth, about 3 to 4 minutes.
• Fill the pastry bag with the almond mixture. Pipe mounds onto the rice paper, spacing about 1 inch (2.5 cm) apart.
• Bake for 15 minutes, or until the cookies have risen slightly.