Amaretti Cookies
Our version of this classic Italian treat uses Nuts to You Almond Butter to boost the roasted almond flavour. The cookies are deliciously chewy, with a hint of lemon, and are both gluten and dairy free!
Yield: 25-30 Cookies
INGREDIENTS
2½ cups almond flour
½ cup Nuts to You Almond Butter, smooth or crunchy
1 cup sugar
½ tsp almond extract
½ tsp vanilla extract
Zest of 1 lemon
3 egg whites
½ tsp salt
Powdered sugar, for rolling
INSTRUCTIONS
Preheat oven to 325ºF. Prepare two baking sheets with parchment paper.
Combine almond flour, almond butter, sugar, extracts and lemon zest in a bowl. Mix until well combined; it should resemble wet sand. It may be easier to mix with your hands.
In another bowl, whip egg whites and salt until stiff peaks form. Fold whipped egg whites into dry ingredients in three additions. The dough should be sticky but hold its shape when rolled into a ball. If it’s too sticky add another ¼ cup of almond flour.
Using a Tbsp measuring spoon, scoop out the dough and roll into a ball. Coat in powdered sugar and arrange on the baking sheet.
Bake for 25 minutes. Cool on a rack before storing in an airtight container.
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