Soft Italian Amaretti Cookies (gluten free; dairy free)
A traditional soft Italian Amaretti cookie recipe. Delicious, almond-infused cookies which are naturally gluten and dairy free. Made with ground almonds, they have an almost marzipan quality to them. Perfect with a cheeky cup of coffee.
Prep Time20mins
Cook Time20mins
Total Time40mins
Course: Biscuits & Cookies, Dinner Party, Sweet Treats, Tea Time
Pre-heat the oven to 170 C/325 F/Gas 3. Line a couple of baking trays with baking paper.
In a large very clean bowl, whisk the egg whites to stiff peaks.
Fold in the almonds, sugar and vanilla.
Gently stir through the liqueur and/or almond extract. You should now have a very thick, sticky dough.
Tip the caster sugar and icing sugar for coating the cookies into two, separate shallow bowls.
Scoop out walnut-sized chunks of the dough using teaspoon and roll into balls using your hands (the mix is very sticky, so food gloves may be helpful).
Roll each ball as you make it in the caster sugar followed by the icing sugar and place on the baking tray, leaving a slight gap between them.
Very slightly squash the top of each ball with your finger.
Bake for 15 to 20 minutes until crisp on the outside, but still quite pale in colour.
Leave to cool on the baking tray for about 5 minutes before transferring to a wire rack to cool completely.
Notes
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
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