Amaretti Cookies
MAKES APPROXIMATELY 36 COOKIES
Ingredients
- 500 g (3 1/3 cup) of crushed almonds
- 96 g (3/4 cup) of sugar
- 4 egg whites
- Zest from 2 lemons
- 36 whole blanched almonds – Try adding delicious Central Roast Dry Roasted Almonds for extra flavour
Preparation
- Heat the oven to 160 °C (325 °F). Cover 2 cookie sheets with parchment paper.
- In a big bowl, beat together the crushed almonds, egg whites and lemon zest with a wooden spoon until the dough is well mixed.
- Shape the dough into small balls approximately the size of golf balls. Lightly flatten the balls onto the cookie sheets, keeping about 5 cm between each cookie. Press a whole almond into the dough, in the middle, of each cookie.
- Cook 25 to 30 minutes or until golden brown. Let cookies stand on the the cookie sheet a few minutes before transfering them to a grill where they can cool completely.
* For chocolate cookies, replace the lemon zest with 2 tbsp of cocoa. For pistachio cookies, replace half of the crushed almonds with crushed pistachios and do not use the lemon zest.
