Ridiculously Easy Italian Lemon Amaretti Cookies
User Reviews
5
Ridiculously Easy Italian Lemon Amaretti Cookies
Description
Ridiculously Easy Italian Lemon Amaretti Cookies combine whipped egg whites with granulated sugar, baking powder, salt, vanilla, lemon zest, and almond extract to create a fragrant base. Almond flour is folded in to provide nutty flavor and characteristic chewy texture. The dough rests briefly before being portioned into balls and rolled in sugar, which forms a crackly outer layer when baked.
The cookies bake at a moderate temperature to set their shape while keeping a tender interior. The lemon zest delivers a fresh brightness complementing the sweetness and almond notes. These cookies are elegant bite-sized treats suitable for tea or coffee accompaniment.
Tips in the notes also suggest toggling to metric measurements on the original site and offer detailed guidance on whipping and mixing to achieve the right consistency and cookie structure.
Ingredients
For the dough:
- 2 large egg white
- ⅔ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- lemon finely grated zest from 2 medium size lemons
- ¼ teaspoon almond extract
- 2⅓ cups almond flour not almond meal
- cane sugar for rolling, or granulated sugar
For finishing:
- powdered sugar
Instructions
For the prep:
- Preheat the oven to 325˚F Line a sheet pan or cookie pan with parchment paper. Set aside.
For the dough:
- In a medium-large bowl, whisk the egg whites vigorously for1 minute (don’t cheat!). The mixture will be very frothy and a pale, pale yellow.
- Add the sugar and whisk for another minute (I set a timer). At this point, the mixture will be very smooth and creamy white (a little thicker than heavy cream).
- Add the baking powder and salt. Stir to combine. Add the vanilla, lemon zest and almond extract. Stir again. Lastly, add the almond flour and stir until all flour is incorporated.
- Let the mixture sit for 5 minutes then scoop into 10-12 equal-size scoops. Roll each portion into a ball then roll in the cane (or granulated) sugar. At this point, the dough won’t be sticky and you can roll them into better-shaped balls before placing them on the prepared sheet pan. Place the dough balls about 2 inches apart to allow for a bit of expansion in the oven.
To bake:
- Bake for 17-20 minutes. The cookies won’t take on much color but the bottoms should be a nice golden brown. Allow the cookies to cool on the pan for 5 minutes then transfer to a cooling rack.
For finishing:
- When completely cool, use a fine-mesh sieve or a powdered sugar duster to add a pretty layer of powdered sugar. I like to pick up each cookie and rotate it to get the sides covered with powdered sugar.
Notes
- Refer to detailed tips in the recipe post to ensure successful whipping of egg whites and batter consistency.
- Use the metric toggle button in the recipe for precise measurements in grams and milliliters.
- If metric units are not present, request additional conversion guidance on the recipe page comments.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 106mg | 4% |
| Potassium | 27mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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