Amaretti Cookies with a Soft Middle

For Amaretti Cookies with a Soft Middle, the counter starts with almond flour, granulated sugar, and kosher salt. Portion it for 30 cookies.

Count on 15 minutes of prep, 12 minutes of cooking, about 27 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 ½ cups almond flour
• 1 ¼ cups granulated sugar
• ⅛ teaspoon kosher salt
• ½ teaspoon vanilla extract
• 1 teaspoon almond extract
• 3 large egg whites
• ½ cup powdered sugar

How the cooking goes

Make and Bake Cookies

1. Warm the oven to 275°F and line two sheet pans with baking paper.
2. Blend the dry ingredients of almond flour, sugar, and salt in a food processor and pulse until the mixture turns fine.
3. Add extracts then then pulse to combine, scraping down sides if necessary.
4. Whip the egg whites to soft peaks in the bowl of a electric mixer or in a mixing bowl with a hand mixer.
5. Turn the egg whites into the almond mixture. First, sacrifice a small amount of the egg whites into the almond mixture before folding in the rest.
6. Portion using ½ -inch scoop (smallest), roll generously in powdered sugar like these chocolate crinkles, and place 2 inches apart on a lined baking tray.
7. Bake at 275°F until light deep gold, 12-15 minutes. Cool completely, and enjoy!

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Speculoos Rum Balls after Supper and Chewy Peanut Butter Cookies Baked Until the Edges Set.