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Amaretti morbidi
Morbidi means “soft” in Italian. And these almond-and-egg-white cookies are just that: soft.
YIELDS
15
Ingredients
- 2 1/4 cups finely ground almonds
- 1 cup granulated sugar
- Pinch of salt
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon almond extract
- Confectioner’s sugar
Directions
- Preheat oven to 300°F. Line a large baking sheet or cookie tray with parchment paper or a silicone baking mat.
- In a large bowl, whisk together ground almond, sugar, and salt until well combined.
- In a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites and cream of tartar until they hold soft peaks.
- Add the beaten egg whites and almond extract to the dry ingredients and stir until the mixture forms a soft, sticky dough, kneading with your hands if necessary.
- Lightly dust your hands with powdered sugar. Use a small cookie scoop to portion the dough into one-inch balls. Roll into a smooth ball, then roll in powdered sugar. Arrange on your prepared baking sheets, leaving about one inch of space between cookies.
- Bake for 20 to 25 minutes until the tops are cracked and the bottoms are just barely golden. Remove from oven; let cool for a few minutes on the baking trays, then transfer to wire racks to cool completely.
- Cookies will keep at room temperature in an airtight bag or container, for up to five days. Enjoy!
