High Altitude Amaretti Cookies (GF)
These gluten free amaretti cookies are made with almond flour and whipped egg whites, flavored with almond extract. They're crisp on the edges, with chewy centers that tasted like marzipan.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Small Cookie Scoop with Release Lever (1 tbsp capacity)
Ingredients
- 3 large egg whites
- ¼ tsp cream of tartar
- ¾ tsp almond extract
- 2 ¼ cups (7.2 oz) finely ground almond flour
- ¾ cup + 2 tbsp granulated sugar
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground cardamom, optional
- ½ cup powdered sugar
Instructions
- Preheat the oven to 300 F, and position a rack in the center of the oven. Stack two large baking sheets on top of each other, and line the top baking sheet with parchment paper. Doubling up on the baking sheets helps the bottoms of the cookies to not brown too quickly.
- Soak a cotton ball or paper towel with vinegar or lemon juice, and wipe down your mixing bowl and whisk attachment, to be sure it's free of any lingering grease or fat.
- Pour the egg whites into the cleaned bowl and add the cream of tartar. Whip the egg whites on medium high speed until soft peaks form, about 2-3 minutes, then stir in the almond extract.
- In a separate bowl, whisk together the almond flour, granulated sugar, salt and cardamom. Add the dry ingredients to the egg whites, and use a spatula to stir everything together into a moist and sticky dough.
- Use a small cookie scoop with a release lever to scoop tablespoon-sized balls of dough. Roll the dough smooth between your hands, coat generously in the powdered sugar, then arrange the dough balls about 1 1/2 inches apart on the baking sheet.
- Bake the cookies for about 30 minutes, until the surface of the cookies is cracked and crisp, but the centers are still moist and chewy.
- Cool on the baking sheet for several minutes, then transfer to a cooling rack to cool completely.
Notes
Store leftover cookies in an airtight container at room temperature for up to 3 days.
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