These perfect, soft, chewy and totally moreish cookies are actually dead simple to make. Technically Amaretti cookies, which get their name from the Italian word for bitter amare, should contain a mix of sweet and bitter almonds – however most store bought versions contain a mix of almond and apricot kernels (sometimes only apricot kernels).
This recipe uses only sweet almonds, as this is what is most readily available off the shelf in most supermarkets. They take only a few minutes for make, and whilst an electric mixer makes the task easier, they can be made without it any special tools.
Deliciously moreish, easy to make and homemade means no unwanted ingredients.
216gms almond flour
150gms white sugar
¼ teaspoon salt
2 large egg whites room temperature
1 teaspoon lemon zest
½ teaspoon almond extract (Note 1)
50gms cup icing sugar, for rolling