4 Ingredient Amaretti cookies — without the Amaretto, but just as good. Possibly one of my favourite cookies in the world. I love it more than a chocolate chip, more than oatmeal cookies, more than gingerbread cookies, and more than sugar cookies. They are crunchy on the outside, soft and chewy on the inside, also so easy to make. This cookie is gluten-free, dairy-free, it doesn’t have yolks, milk, butter, or traditional flour in it so it is definitely a bit cleaner and more inclusive than the rest. This recipe makes 16 cookies so feel free to double it. You will need:
4 Ingredient Amaretti cookies
- 2.5 cups (250g) blanched almond flour
- ½ cup (100g) granulated sugar
- ½ cup (200ml) egg-whites I separated 4 large eggs
- 1 teaspoon pure almond extract or pure vanilla if you don’t like it
- Pre-heat oven to 350F. In a bowl, mix the almond flour and sugar and set aside. In a separate bowl, whisk the egg-whites until they are white and foamy for about 1-2 minutes.
- Now add in the almond extract (or Amaretto) and whisk for a few seconds. Add the egg-white mixture into your dry ingredients. Incorporate with a spatula or switch to using your hands if you have a hard time. Incorporate everything until you have a nice sticky dough. Once you have a sticky dough you can roll each cookie into balls — take a measuring spoon or small ice-cream scoop and scoop the dough into your hands and roll them.
- Dip each cookie ball into powdered sugar and place them on your baking sheet lined with parchment paper. Flatten each cookie gently with your fingers or the back of a spoon.
- You can also roll them into a ball and then roll into a thick short rope and make a half-moon shape and dip in crushed almond slices, and then add powdered sugar on top. You can also make half-moons and leave them plain as well.
- Bake at 350F for 20 minutes or until light golden bottoms. Let them cool and place them in a glass Tupperware as they will be delicious even 2-3 days before Christmas. Enjoy and share with your loved ones