Amaretti Croccanti (Italian Almond Cookies)
These classic Italian Amaretti Croccanti are crisp, light and naturally gluten-free. Ground almonds are folded into airy meringue, piped, dried, and baked to golden perfection. Ideal with coffee in the morning, dessert wine after dinner, or as a festive holiday treat.
Ingredients
- 2¼ cups blanched whole or slivered almonds
- ½ cup granulated sugar
- ½ tsp fine sea salt
- 2 egg whites
- ¼ tsp cream of tartar
- 1 cup icing sugar plus more for coating
- ½ tsp almond extract
- Pearl sugar for decorating (optional)
Instructions
- In food processor, pulse almonds until coarsely ground. Add granulated sugar and salt and pulse until finely ground.
- In large bowl, using a hand mixer, beat egg whites and cream of tartar on medium speed until soft peaks start to form. While mixing, slowly add icing sugar one spoonful at a time, increasing speed to medium-high and beating until stiff peaks form.
- Gently fold in the almond mixture and almond extract until combined. Line 2 baking sheets with parchment paper.
- Scrape dough into piping bag fitted with large plain tip and pipe mounds of dough 1½ in (4 cm) wide and 2 in (5 cm) apart onto prepared pans (see note). Sprinkle tops with pearl sugar (if using). Let cookies stand until dry to the touch, at least 4 hours.
- Arrange racks in top and bottom thirds of oven, then preheat to 275°F.
- Bake cookies in top and bottom thirds of oven, rotating and switching pans halfway through, for 25 minutes. Increase temperature to 350°F and continue baking until cookies are golden brown and dry to the touch, 3 to 8 minutes.
- Let cool on pan on racks.
Notes
No piping bag? Use a tablespoon to drop 2 spoonfuls of dough per cookie on prepared pans and continue with the recipe.