Amaretti Cookies (Gluten- and Dairy-Free)
35 mins
serves 24
serves 24
Soft, chewy Italian almond cookies scented with citrus zest and vanilla. Naturally gluten- and dairy-free.
Easy
Ingredients
3 egg whites
180 g caster/superfine sugar (6.3 oz)
250 g almond meal/almond flour (8.8 oz)
1 tsp vanilla paste
Zest of 1–2 mandarins (or your favourite citrus)
1 tbsp citrus juice, limoncello, or amaretto
Walnut halves or pieces, for topping
Icing sugar/confectioners' sugar, for rolling
3 egg whites
180 g caster/superfine sugar (6.3 oz)
250 g almond meal/almond flour (8.8 oz)
1 tsp vanilla paste
Zest of 1–2 mandarins (or your favourite citrus)
1 tbsp citrus juice, limoncello, or amaretto
Walnut halves or pieces, for topping
Icing sugar/confectioners' sugar, for rolling
Method
Preheat the oven to 180°C (355°F) static/conventional heat.
Line a baking tray with baking paper.
In a bowl, combine the egg whites, sugar, almond meal, vanilla paste, citrus zest, and citrus juice (or liqueur). Mix until a soft, sticky dough forms.
Roll the mixture into small balls.
Place a walnut piece on each ball and gently press it in.
Roll each ball generously in icing/confectioners' sugar.
Arrange on the prepared tray, leaving a little space between them.
Bake for 20 minutes.
Preheat the oven to 180°C (355°F) static/conventional heat.
Line a baking tray with baking paper.
In a bowl, combine the egg whites, sugar, almond meal, vanilla paste, citrus zest, and citrus juice (or liqueur). Mix until a soft, sticky dough forms.
Roll the mixture into small balls.
Place a walnut piece on each ball and gently press it in.
Roll each ball generously in icing/confectioners' sugar.
Arrange on the prepared tray, leaving a little space between them.
Bake for 20 minutes.