True Amaretti

Recipe View 2 mins In a stand mixer fitted with the whisk attachment, beat the egg whites until foamy. (2 minutes)

Recipe View 7 mins Gradually add the granulated sugar and almond extract, continuing to beat until very stiff, glossy peaks form. (5-7 minutes)

Recipe View 3 mins Switch to the paddle attachment and gently mix in the almond flour until just combined and a soft dough forms. Avoid overmixing. (3 minutes)

Recipe View 8 hrs Cover the cookie dough tightly with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and the dough to firm up. (3 hours - overnight)

Recipe View 15 mins Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper to prevent sticking. (15 minutes)

Recipe View 10 mins Pour confectioners' sugar into a shallow bowl. Roll the chilled cookie dough into small, uniform balls (about 1 inch in diameter). (10 minutes)

Recipe View 5 mins Generously coat each cookie dough ball with confectioners' sugar, ensuring an even layer. (5 minutes)

Recipe View 5 mins Arrange the sugar-coated cookies on the prepared baking sheets, leaving some space between each cookie to allow for spreading. (5 minutes)

Recipe View 13 mins Bake in the preheated oven for 10-15 minutes, or until the cookies are lightly golden brown around the edges and firm to the touch. (10-15 minutes)

Recipe View 0 mins Remove from the oven and let the cookies cool completely on the baking sheets before transferring them to a wire rack. The cookies will continue to firm up as they cool.