These Italian Amaretti Almond Cookies (paste di mandorle) are light and chewy with an intense flavor. They’re coated in powdered sugar, white sugar, and topped with a cherry and unsalted almonds. Wouldn’t these be perfect for a cookie exchange?
Amaretti Cookies
Paste di Mandorle
INGREDIENTS:
4 egg whites
2.5 C almond flour
Generous amount of almond extract
1.5 C powdered sugar
PREPARATION:
– Whisk egg whites and almond extract and fold in flour and powdered sugar.
– Refrigerate dough for 45 minutes before shaping into bite-size cookies.
– Roll cookie in sugar or powdered sugar. (I usually do half and half.)
– Place a cherry or unsalted almond on top (I do both in a batch)
– Bake 350F for 15 minutes.
– Let cool before plating.
Enjoy!
You can find Rosa’s recipe here on Instagram.
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Photos by Rosa Basile-Marrello
Probabaly my favourite cookie and they did not disappoint. Amazing.
The amaretti cookies look great!
I love these easy few ingredient recipes!
Absolutely easy to make—good thing because these cookies won’t last long.
They are very tasty and when made with G.F. icing sugar, they are Gluten Free!
These sure are tasty! Great idea about GF. I’ll keep that in mind.
Thank you.
These were the best! So delicious!