Gluten-Free Amaretti Cookies
62
- Prep Time10 min
- Total Time25 min
- Makes18 to 20 cookies
Photo, Erik Putz. Food Styling, Eshun Mott. Prop Styling, Madeline Johari.
These sweet almond cookies can be shaped into stars with a piping bag. No piping bag? No problem. Just roll into small rounds and coat in extra sugar.
Ingredients
1 1/2 cups ground almonds, (135g)
2/3 cup granulated sugar
1 tbsp lemon zest
2 large egg whites
1 tsp almond extract
Gold coarse sugar, for garnish (optional)
Instructions
Position rack in centre of oven and preheat to 350F. Line a large baking sheet with parchment.
Stir ground almonds with granulated sugar and lemon zest in a medium bowl. Stir in egg whites and almond extract just until combined. (Dough will be sticky.)
Spoon batter into a piping bag fitted with a 1/2-in. open star tip. Pipe 1 1/2-in.-wide stars on prepared sheet, 1 in. apart. Sprinkle with gold sugar.
Bake until edges are golden brown, 14 to 16 min. Transfer to a rack to cool.
Nutrition (per cookie)
Calories 76, Protein 2g, Carbohydrates 9g, Fat 4g, Fibre 1g, Sodium 6mg.
Kitchen tip
Almond grind size can vary among brands; weigh yours for best results. The batter should be pipeable, but not thick. Add more ground almonds, 1 tbsp at a time, if batter is runny. Don’t use almond flour: It will make the batter too thick to pipe.
Shortcut
Don’t want to pipe stars? Roll dough into 3/4-in. balls, coat in extra sugar and arrange on a baking sheet. Bake a few min longer for a golden-brown hue.
Cookie Storage Tip
These gluten-free amaretti cookies will keep in an airtight container at room temperature up to 5 days, or freeze up to 1 month.
Find all our cookie storage tips here.
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