Recipes

Amaretti

These classic Italian almond macaroons are light and crunchy. Amaretti have an egg white base and are an easy-to-make cookie.
Serves 48
Prep Time 20 min
Cook Time 10 min

Ingredients

  • 3 cups slivered almonds
  • 2 tbsp all-purpose flour
  • 1 ¼ cups (315 mL) super fine granulated sugar (divided)
  • 3 egg whites, at room temperature
  • 1 tsp almond extract

Instructions

  • Step 1

    Preheat oven to 350°F (180°C).

  • Step 2

    Toast almonds on large baking sheet in preheated 350°F (180°C) oven until golden brown, about 6 to 8 minutes, stirring occasionally. Remove and let cool. Lower oven temperature to 300°F (150°C).

  • Step 3

    Transfer almonds to food processor. Add flour and 1/4 cup (50 mL) sugar; pulse until finely ground.

  • Step 4

    Beat egg whites and almond extract in large bowl with electric mixer at high speed until soft peaks form. Gradually beat in remaining sugar, 1 tbsp (15 mL) at a time, until sugar is dissolved and stiff glossy peaks form. Fold in almond mixture.

  • Step 5

    Spoon 1-1/2 inch (4 cm) mounds onto parchment paper-lined baking sheet 1-1/2 inches (4 cm) apart.

  • Step 6

    Bake until just starting to brown, about 10 to 12 minutes. Cool for 5 minutes before removing from baking sheet to wire rack. Cool completely, then store in covered container for up to one week.

Nutrition Facts

Per 1 cookie serving
Calories62
Fat3 g
Saturated Fat0 g
Trans Fat0 g
Carbohydrate7 g
Fibre1 g
Sugars6 g
Protein2 g
Sodium4 mg