amaretti cookies: gluten free italian almond cookies

 Amaretti Cookies: preheat oven 325ºF & parchment paper baking sheet

WET

100 g/ 3 large egg whites

1 tsp almond extract 

DRY

300 g / 3 cups almond flour 

200 g/ 1 cup sugar or 1 1/2 cups allulose 

1/4 tsp kosher salt 

1 cup almond slices 

30 g / 1/4 cup powder sugar (using sugar free) 

MAKE 

In a bowl, add the 300g almond flour, 200 g sugar, 1/4 tsp k salt and stir to combine. 

In a stand or hand mixer with a whisk attachment add the egg whites on high speed for 2-4 minutes or until stiff peaks form. 

Next, turn the speed down to low and add in the 1 tsp almond extract and then the dry ingredients and stir until a thick paste is formed.

Use a small scoop make a 24 g / 1" cookie. Roll the cookie into a ball to smooth out the dough. 

Prep the sliced almonds into a bowl and then roll the dough into the sliced almonds to coat. 

Then place cookies on the parchment lined baking sheet spacing 2" apart and press the cookies down to flatten. 

Bake 325ºF for 20-25 minutes, there should be set cracks in the surface and golden brown bottoms. 

Let the cookies cool on a wire rack then dust with powder sugar if desired.

ADD INS: 

chocolate powder 

hazelnuts chopped