Gluten Free Amaretti Cookies Recipes

SOFT AMARETTI COOKIES

Steps:

• 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.

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.

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.