Amaretti Morbidi (Soft Amaretti Cookies

• Vegetarian

• Refrigerated

  • 2 Egg whites (about 60 grams, large

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/2 tsp Almond extract
  • 1 Confectioners' sugar
  • 200 g Granulated sugar
  • 1 pinch Salt

• Nuts & Seeds

  • 200 g Almond flour or very finely ground almonds

Found on loveandoliveoil.com

Ingredients

• 200 grams almond flour or very finely ground almonds
• 200 grams granulated sugar
• 2 tablespoons all-purpose flour
• 2 large egg whites (about 60 grams)
• pinch salt
• 1/2 teaspoon almond extract
• confectioners sugar, as needed

Directions

• In a large bowl, sift together almond flour, sugar, and flour. In a bowl, whisk egg whites with a pinch of salt until they are foamy and fall into soft mounds (not quite soft peaks). Whisk in almond extract. Add to bowl with dry ingredients and stir until it comes together, kneading with your hands if necessary until it forms a sticky dough. Lightly dust your hands with powdered sugar, scoop out pieces of dough (a small cookie scoop works perfectly) and roll into 1-inch balls. Arrange on parchment or silicon-lined baking sheets, leaving 1 inch of space between cookies. Preheat oven to 300 degrees F, letting cookies sit out and dry in the meantime for about 15 to 20 minutes. When oven is preheated, bake cookies for 20 to 22 minutes or until tops are cracked and bottoms are just barely golden. Let cool for 2 to 3 minutes on baking sheets, then transfer to wire racks to cool completely. Cookies will keep, sealed in an airtight container, for up to 3 days.