Ingredients

The following ingredients have 4 Servings
  • 500 g almond meal (about 5.2 cups )
  • 300 g sugar (about 1.33 cups, caster sugar if you can find it)
  • 5 egg whites
  • 1 oz almond extract (approx one bottle, or use almond liquer )
  • 4 cups icing sugar (to roll them in)

Instruction

  • Place the 5 egg yolks in a bowl and whisk until bubbles form.
  • Add the almond extract (or liqueur) and whisk again.
  • In a separate bowl, combine the almond meal and sugar together.
  • Pour the egg white mixture into the dry ingredient bowl. Thoroughly mix.
  • If needed, you can use your hands to combine everything. If it feels wet or sticky, add a small amount of almond meal.
  • Refrigerate overnight or for a few hours minimum.
  • Preheat oven to 350 degrees F and line baking sheets with parchment paper. Set aside. Put the icing sugar into a shallow bowl.
  • Make a 1" ball with the dough in your hands. If your hands get sticky dip a finger in a bowl of water and wet palms.
  • Roll each amaretti cookie ball in the icing sugar. Shake off excess and place on the baking sheet. Repeat to use all the dough.
  •  Bake cookies for 15 minutes until lightly brown. Remove from tray to cool on a rack.