Since amaretti are usually bought in decorative tins, this is a great Italian cookie recipe to have in your repertoire – with the added bonus of being gluten-free. Plus, the cookies are truly easy to make.
- Portion size 30 servings
- Credits : Canadian Living Magazine: June 2007
MethodIn large bowl, beat egg whites until soft peaks form; beat in sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Beat in almond extract; fold in ground almonds.
Drop by generous 1 tbsp (15 mL) or pipe using piping bag, 2 inches (5 cm) apart, onto parchment paper–lined baking sheets.
Topping: Sprinkle sugar over cookies. Bake in top and bottom thirds of 300°F (150°C) oven, rotating and switching pans halfway through, for about 20 minutes or until firm to the touch and light golden. Transfer to rack; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 3 days.)
Nutritional facts Per cookie: about
- Sodium 4 mg
- Protein 2 g
- Calories 76.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 9 g
- Iron 2.0
- Folate 1.0
- Calcium 2.0