Amaretti Cookies Recipe with 4 ingredients | Egg & Eggless – I would consider this a glueten free cookies as it only has almond flour as the flour ingredient. I usually not a fan of gluten free desserts but this one, seems to be pretty amazingly delicious. It’s not quite appealing just by the look of it, but the feeling of my first bite was heavenly. I offered my dad a box and he said, just a couple will be fine. He said he won’t be able to finish a box. He brought home and tasted it, he actually called me to ask if I’ve more. I was so delighted. This will be some cookies I can use as a gift for the coming Thanksgiving or Christmas occasions. You’ll only need 4 main ingredients, almond extract is optional if you don’t like too heavy almond flavour. And the eggless version, you’ll need 2 additional ingredients which are baking powder and cream of tartar. I hope you’re inspired to give this a try. Should you have any questions or feeback, please do not hesitate to leave me your message in the comment box down below. Enjoy!
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Ingredients:
• Amaretti Cookies (egg version)
200g [2 cups] almond flour
150g [¾ cup] caster sugar
2 egg whites
½ tsp vanilla extract
½ tsp almond extract (optional)
Extra:
Caster sugar (coating)
Powdered sugar (coating & dusting)
Instructions:
1. Preheat oven at 175°C/348°F.
2. Sift the almond flour and sugar, and set aside.
3. Mix the egg whites on high speed until stiff peaks formed.
4. Add the almond flour mixture into the egg whites in three batches. Fold to combine. The mixture will come together like a wet dough at the end.
5. With a cookie scoop, scoop onto your palm and roll it into a ball shape. Drop it into a bowl of sugar, roll the ball in the sugar and roll it in your palm again into a ball. Then drop the ball into the bowl of powdered sugar. Roll it to coat around the ball. Place it on a flat pan.
6. Press down the dough with your fingers about 1.5 cm height. It’s fine with the cracks around it. That will give the cookie a beautiful look when it comes out of the oven.
7. Bake in preheated oven at 175°C/348°F for 20-25 minutes, depending how brown you want the cookies to be.
8. Let the cookies rest on the pan for cooling.
• Amaretti Cookies (eggless version)
70g [¼ cup] chickpea brine or aquafaba
200g [2 cups] almond flour
2g [½ tsp] baking powder
150g [¾ cup] caster sugar
2g [½ tsp] cream of tartar or ½ tsp lemon juice
½ tsp vanilla extract
½ tsp almond extract (optional)
Extra:
Caster sugar (coating)
Powdered sugar (coating & dusting)
Instructions:
1. Strain a can of chickpea for the brine into a milk pot. Bring the brine into a boil, then simmer until the volume reduced by half. This is so that we get a thick brine or you called it aquafaba. Let it cool completely and refrigerate for 1-2 hours. This mixture will further thicken in the fridge.
2. Preheat oven at 175°C/348°F.
3. Sift the almond flour, baking powder and sugar, and set aside.
4. Measure 70g of chilled aquafaba in mixing bowl. Add the cream of tartar. Mix on high speed for 1-2 minutes or until stiff peaks formed.
5. Add the almond flour mixture into the egg whites in three batches. Fold to combine. The mixture will come together like a wet dough at the end.
6. With a cookie scoop, scoop onto your palm and roll it into a ball shape. Drop it into a bowl of sugar, roll the ball in the sugar and roll it in your palm again into a ball. Then drop the ball into the bowl of powdered sugar. Roll it to coat around the ball. Place it on a flat pan.
7. Press down the dough with your fingers about 1.5 cm height. It’s fine with the cracks around it. That will give the cookie a beautiful look when it comes out of the oven.
8. Bake in preheated oven at 175°C/348°F for 20-25 minutes, depending how brown you want the cookies to be.
9. Let the cookies rest on the pan for cooling.
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