These Almond Amaretti Cookies Disappear So Fast You'll Need to Make Them Twice

By Vincenzo's Plate · 40 min

Ingredients

Instructions

1. Separate the 5 egg whites into a medium bowl and whisk until frothy with lots of bubbles.
2. Add the almond essence and whisk gently to combine.
3. In another bowl, mix the almond meal and caster sugar until the sugar is no longer visible.
4. Pour the egg white mixture over the dry ingredients and mix with a large spoon.
5. Continue mixing by hand until everything is well combined and binding, keeping it in the bowl. Squeeze it together without shaping it into a ball.
6. Rest the mixture for 1 hour, or overnight in the fridge.
7. Preheat the oven to 180°C (356°F). Line a large flat baking tray with baking paper.
8. Scoop heaped teaspoons of mixture and roll each into a ball with your palm.
9. Roll each ball in icing sugar and place it on the tray, spaced well apart.
10. Flatten your palm and press each ball gently to flatten the top; this creates cracks.
11. Dust the tops with more icing sugar.
12. Bake for about 15 minutes, checking after 12 minutes as ovens vary.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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