December 11, 2018
A Christmas cookie the Italian way!
It’s Christmas cookie season, and today, we’re starting off with a favorite Italian cookie, the amaretto (or amaretti for plural)!
I have always been inspired to cook or bake food from my ancestry. My paternal grandma is from the Abruzzo region of Italy and is known to make the best cookies every Christmas. She keeps all the recipes, passed down from generation to generation in a small box, organized alphabetically. Everything you can think of – from cucidati (fig cookies) to melanzane alla parmigiana (eggplant parmesan) can be found in this box. This year, I just couldn’t wait to try some traditional Italian cookie recipes. So today, I’m sharing the Traditional Soft Amaretti.
Unlike many amaretti, these are soft, pillowy, and have the perfect amount of sweetness! Traditional amaretti are from Lombardy, a region in northern Italy known for its capital, Milan. If you like almonds, then these cookies are for you!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Traditional Soft Amaretti.
- 3 large egg whites
- 1/2 teaspoon lemon juice
- 2-1/4 cups almond flour
- 1 cup white, granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon almond extract
- Confectioner’s sugar ((for coating))
- Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
- In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites and lemon juice until soft peaks form. Fold in almond flour, sugar, salt, and almond extract until just combined. Take about a tablespoon of dough and roll into a ball, and dip into confectioner’s sugar, coating it completely. Place onto baking sheet, and repeat for all of the dough.
- Bake cookies for 25-30 minutes or until the tops have a crackly appearance. Allow to cool slightly, and serve with coffee. Enjoy!
