Mastering Amaretti Cookies - Italian Almond Cookies: How-To

• Gather all your ingredients and equipment. Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
• If you are using blanched almonds, place them in a food processor and blend until they form a fine flour. If you’re using almond flour, you can skip this step.
• In a mixing bowl, combine the almond flour, raw unpeeled almonds (chopped if desired), and sugar. If you choose to add lemon zest, mix it in at this stage.
• In a separate bowl, whisk the egg whites until they form soft peaks. This should take about 3-5 minutes with an electric mixer. Be careful not to overbeat!
• Gently fold the whipped egg whites into the almond mixture. Use a spatula to combine them, being careful to maintain the airiness of the egg whites.
• Using a small spoon or your hands, form small balls of the dough (about the size of a walnut) and place them on the prepared baking sheet. Leave some space between each cookie.
• Sprinkle a little extra sugar on top of each cookie before baking. This will create a delightful crust.
• Bake in the preheated oven for 15-20 minutes or until the cookies are lightly golden and firm to the touch.
• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.