4 Ingredient Amaretti cookies

4 Ingredient Amaretti cookies — without the Amaretto but just as good. Possibly one of my favourite cookie recipe 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 and soft and chewy on the inside. Not the healthiest cookie as it has sugar but it does not have egg yolks, milk, butter, or traditional flour in it so it is definitely a lot cleaner than the rest. This recipe makes 16 cookies so feel free to double it. You will need:

4 Ingredient Amaretti cookies, The Modern Nonna

4 Ingredient Amaretti cookies

4 Ingredient Amaretti cookies — without the Amaretto but just as good. Possibly one of my favourite cookie recipe 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 and soft and chewy on the inside. Not the healthiest cookie as it has sugar but it does not have egg yolks, milk, butter, or traditional flour in it so it is definitely a lot cleaner than the rest. This recipe makes 16 cookies so feel free to double it. You will need:

Ingredients
  

  • 2.5 cups blanched almond flour — 250 grams
  • ½ cup granulated sugar — 100 grams
  • ½ cup egg-whites 200ml I separated 4 large eggs
  • 1 teaspoons pure almond extract or pure vanilla if you don’t like it

Instructions
 

  • 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 your almond extract ( or Amaretto ) and whisk for a few seconds. Add your 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

Video

Notes

Additional ingredients after the cookie is shaped are: powdered sugar for rolling our cookie, whole raw almonds, or crushed almond slices. I have not tried this recipe with coconut flour so please experiment as it should totally work. I have not tried using egg-whites from a carton I always separate my egg-white from whole eggs

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