These classic Italian almond macaroons are light and crunchy.
Amaretti have an egg white base and are an easy-to-make cookie.
Prep Time:20 min
Cook Time:10 min
- 3 cups slivered almonds
- 2 tbsp all-purpose flour
- 1 1/4 cups super fine granulated sugar (divided)
- 3 egg whites, at room temperature
- 1 tsp almond extract
Preheat oven to 350°F (180°C).
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).
Transfer almonds to food processor.
Add flour and 1/4 cup sugar; pulse until finely ground.
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 at a time, until sugar is dissolved and stiff glossy peaks form.
Fold in almond mixture.
Spoon 1-1/2 inch (4 cm) mounds onto parchment paper-lined baking sheet 1-1/2 inches (4 cm) apart.
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