Sometimes you just want a cookie that tastes like something Grandma used to bake on a cold, winter day. The oven would heat up the kitchen, steaming up the windows, while the aroma of almond permeated the air.
This cookie is that cookie.
Amaretti cookies were born in Venice (according to some sources) during the Renaissance, and they've been a staple of Italian bakeries ever since.
And now, they can be a staple in your own kitchen!
Here's my version of Italian amaretti cookies. Mmmmm.... almonds....
What you'll need:
3 cups almond flour
1 cup sugar
1/2 cup light brown sugar
3 egg whites
1 tsp. almond extract
1 tsp. nutmeg
Powdered sugar for dusting
About 30 whole almonds to top cookies (or a handful of sliced almonds, as I used)
What you'll do:
Pre-heat oven to 300 degrees F and line your cookie sheet with oven-safe parchment paper.
Blend flour, sugar, brown sugar, egg whites, almond extract, and nutmeg with a spoon or with a mixer.
Place small one-inch balls of dough on parchment-lined cookie sheet (leave space between dough blobs... they expand!), and bake in oven for about 25 minutes (or until nicely puffed up and golden).
Place an almond (or a few almond slices) on top of each cookie right away while still soft. (These cookies get crunchy fast!) Sprinkle with some powdered sugar and enjoy!
Note: These cookies are chewy fresh out of the oven, and get crunchier as they sit. Enjoyable in either scenario! Buon appetito!
Makes about 30 cookies.