This delicious and authentic Italian Amaretti Cookies recipe is exactly they way my Grandma made them for us when we were kids. They are soft and chewy on the inside with a sweet shell- perfection!
Italian Amaretti Cookies
This recipe makes 1 dozen cookies
Ingredients for Italian Amaretti Cookies
- almond flour
- sea salt flakes
- dry lemon & lime zest
- egg whites
- almond extract (or anise, vanilla if you prefer)
Preparation Instructions for Italian Amaretti Cookies
Preheat oven to 325 degrees and line baking sheets with parchment paper
In a bowl combine flour, sugar, salt, and zest – set aside
In a mixing bowl beat egg whites on low until frothy then beat at medium high until stiff peaks form
Mix in the almond extract then carefully fold the egg whites into the flour mixture
The dough will be sticky
Scoop out and roll the dough into a ball then roll in the sugar
Place the covered scoops on the lined sheet
Bake 16-18 minutes
Cool 5 minutes before moving to wire rack to cool completely
Serve and enjoy!
How to Bake in Batches to Make the Most of Your Baking Time
One way to handle your holiday baking is to bake in batches, then freeze and store for the big day. You can do this successfully over a couple of weeks with batch baking and batch preparing.
The biggest thing to remember is to only try a few different types of things in one day, or focus on just one type of baked good in one day. For example, you might want to bake all your quick breads in one day. Another day you can prepare all your cookie dough. Yet another time, you can bake all your fruit pies and so forth. This process makes the most of the time you have, the space you have, and your skill level.
Don’t try batch baking without a plan of action. Be sure to write down your plans in advance so that you are sure you have enough time to do everything that you’ve planned. To figure out a basic time line, add up the prep time, the baking time for each oven full, and then multiply that by 1.5 to account for a little extra issues happening. Then you should be sure that you have enough time.
Get Everything Ready to Go
Your kitchen should be spotless when you start, and ensure that you have all the ingredients and appliances necessary to make each item ready to go. If you know, for example, that today you’ll be using about 10 pounds of flour, consider using a large bowl to hold the flour so you can easily spoon the flour into the measuring cup, flatten off over the bowl, without having to get into the bag over and over which usually means spillage.
Clean as You Go
Fill your sink immediately with hot soapy water so you can clean as you go. You will want to wash your mixing dishes and other utensils during the baking process so that you can use them again. There’s no point in totally destroying your kitchen as you batch bake, and you don’t have to. Set out a draining board, fill the sink with hot soapy water, and wash as you go. There are many opportunities during baking to wash a couple of dishes, and this will make the clean-up faster, and the process more organized.
All Day Batch Baking
You can set aside a day for batch baking such as a Saturday. Plan for all day baking, which usually entails 8 to 10 hours of work. Ensure that any other chores are done, including the shopping, and the kitchen is clean and ready prior to baking day. It’s important to organize your recipes with some logic behind them. For example, if you need dough to rise, start that first, so that it can be rising as you are preparing other things such as cookie dough or pie crusts. Both can be put in the refrigerator or freezer after preparation while you bake the bread, then baked after you bake the bread while the oven is still hot and ready.
Read each recipe that you plan to use and pay close attention to certain clues. For example, if an ingredient requires a cold kitchen, you’ll want to start that first. If something takes an hour to bake like banana bread, you can use that hour to mix other batter, dough, crust, filling and so forth that you can store in the refrigerator until you’re ready to bake them.
- 2 ½ cups almond flour
- 1 cup sugar
- Pinch sea salt flakes
- 1 tablespoon dry lemon & lime zest
- 3 egg whites, room tempurature
- 2 teaspoons almond extract
- ¼ cup sugar, for rolling
- Preheat oven to 325 degrees and line baking sheets with parchment paper
- In a bowl combine flour, sugar, salt, and zest - set aside
- In a mixing bowl beat egg whites on low until frothy then beat at medium high until stiff peaks form
- Mix in the almond extract then carefully fold the egg whites into the flour mixture
- The dough will be sticky
- Scoop out and roll the dough into a ball then roll in the sugar
- Place the covered scoops on the lined sheet
- Bake 16-18 minutes
- Cool 5 minutes before moving to wire rack to cool completely
- Serve and enjoy!