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These Italian cookies are simply divine. Amaretti cookies are 100% gluten-free with a chewy outer crust and soft interior. This nutty recipe is one of my all-time favorite.
You can bake about 20 cookies with this measure.
Well, you probably think why not just use only pistachio flour? So, the answer is firstly (pistachio flour is insanely expensive) and secondly it doesn’t hold the shape of cookies as almond flour does.
My amaretti cookies recipe brings an incredibly rich & buttery depth of flavor that is simply unbeatable.
Which really left everyone baffled.
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Let's get started,
Yield – 240gms
Timing – 15 minutes
Prep time – 30 minutes
Total- 45 min
Ingredients:
Almond flour- 125 gm
Pistachio- 110 gm
Salt- ¼ tsp
Egg white- 2 nos.
Caster Sugar- 2 tbsp
*Confectioners’ sugar for dusting.
Method-
In a large bowl, grind together almond flour, pistachios, and salt until evenly incorporated.
Place the other mixing bowl, add egg whites and add sugar gradually then whisk until they hold soft peaks.
Add whisked egg whites and dry flour ingredients together. Mix until a soft, sticky dough is formed.
Now, gently dust your palm with powdered sugar. Take a small portion of dough and make a small smooth ball about 1 inch in size. Then coat with powdered sugar. Arrange on parchment baking sheets, leaving 1 inch of space between cookies.
Preheat the oven for at least 5 minutes. Now, bake these Amaretti Cookies in the oven. Set oven at 170℃ (338°F) for 12-15 minutes. When the cookies start turning brown and look like tuff, remove them from the oven.
Allow to cool for a few minutes, further transfer to a cooling tray to cool completely. Enjoy baking😊
Note- It can be baked without pistachios. Storage- It can be stored at room temperature in an airtight container for up to a week.
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