Prep 20 mins
Cook 15 mins
These are by far one of my most favorite cookies.I love going to italian weddings and bridal showers because theres always tons of these delicious chewy cookies. This recipe was taken from a blog called Sweet Pea. I also LOVE pistachio ammaretti, substitute 1 1/2 cups almonds for ground pistachios
- 3 cups ground almonds (almond meal)
- 2 cups sugar
- 4 eggs
- 1⁄2 teaspoon pure almond essence
- 1 tablspoon amaretto liqueur (optional)
- icing sugar for dusting the top of the cookie
- almonds or pistachios for tops cookie
- 1.Position the oven rack so that it is at the bottom of the oven.
- 2.Preheat your oven to 180°C (350°F).
- 3.Check that your ground almonds are as fine as possible. You can always pass them through a blender to make sure.
- 4.In a large mixing bowl, combine the ground almonds, salt and sugar, mixing well with a fork.
- 5.Next mix in the eggs (all at once – no need to beat in advance), and almond essence.
- 6.Line two cookie sheet with baking paper, and using a tablespoon, make round balls of cookie dough and place them on the baking sheet (leaving 2cm of space between each).Press either an almond or pistachio onto thetop of ech cookie.
- 7.Cook for 10 minutes on the lowest rack in the oven, then move the rack to the middle of the oven and bake an additional 5 minutes.Leave to cool on the baking sheet for at least 5 minutes.
- 8.Using a small sieve, sprinkle each cookie with a light dust of powder (icing) sugar.
yes, the eggs do need to be beaten before adding!!! If not, you end up with a flat cookie. The egg whites should be beaten separately and folded in. Amaretti should be little round domes with a tender center. The sugar should be cut down too.
These are great! Very sweet, but chewy and mildly flavored. I needed to use up the ground almond I had in the fridge, but only had a cup of it so I quartered the recipe and it still made 12 cookies. The dough was too soft to roll, so I dropped them and baked for 15 mins. Yum. Thanks for another great gluten free recipe!