Best Easy Soft Almond Cookies Amaretti Morbidi Recipes

Soft Amaretti Cookies image

Provided by Maria Vannelli RD

Categories Dessert

Time 50m

Number Of Ingredients 6

250 grams almond flour (scant 2 1/2 cups)
200 grams sugar (approx 1 cup)
lemon zest of one medium lemon
3 egg whites
1 teaspoon bitter almond extract
extra granulated sugar for rolling (sprinkle 1/3 cup in a large dinner plate, set aside)

Steps:

Preheat oven to 325° F. Position rack in the center.
Line large baking sheet with parchment paper.
In a large bowl, whisk almond flour and sugar together.
Add grated lemon zest and whisk a few more times. Set aside.
In a separate bowl, whisk egg whites to a soft peak stage.
Whisk in the bitter almond extract.
Gently incorporate the egg whites to the dry ingredients. Once the dough is completely moist, you are done.
Use the smallest ice cream scooper to portion the dough (about 1 tablespoon).
With slightly damp hands, press your palms into the plate of sugar.
Roll each ball of dough with your sugar coated palms and then again in the sugar found on the plate.
Place on the paper lined baking sheet.
Bake for about 25 minutes or until bottoms are golden brown in color.
Cool before storing at room temperature in airtight containers. Will keep for 3-4 days.

Nutrition Facts : ServingSize 1 serving, Calories 62 kcal, Carbohydrate 7 g, Protein 1 g, Fat 3 g, Sodium 4 mg, Sugar 5 g

Easy, Soft Almond Cookies (Amaretti Morbidi) image

Provided by Marilena Leavitt

Categories Cookies

Time 40m

Yield 3 dozen cookies

Number Of Ingredients 7

7 oz. almond flour or very finely ground almonds (a little over 2 cups)
7 oz. granulated sugar (a little less than a cup)
2 TBSP. All-purpose flour
--- pinch salt
2 lrg. egg whites
¾ tsp. almond extract
--- --- confectioners' (or icing) sugar

Steps:

In a large bowl, sift together the almond flour, granulated sugar and all-purpose flour.
In a smaller bowl, whisk the egg whites with a pinch of salt until the whites are foamy and fall into soft mounds (not quite soft peaks). Whisk in the almond extract. Add the egg whites to the bowl with the dry ingredients and stir until it all comes together, kneading lightly with your hands if necessary, until it forms a very sticky dough.
Lightly dust your hands with confectioners' sugar to prevent any dough from sticking to your hands and pour some extra confectioners' sugar into a large soup bowl or rimmed plate. Scoop out pieces of dough with a small cookie scoop or spoon then form the dough into 1-inch balls. Roll each ball in the confectioners' sugar, then arrange them on parchment paper-lined sheets, leaving 1-inch of space between the cookies.
Preheat the oven to 300°F. While the oven heats up, let the cookies sit out and dry a little.
When the oven is ready, bake the cookies for 20 to 22 minutes or until the tops are cracked and the bottoms are just barely golden. Do not over bake-the cookies should still look slightly "underdone" when ready. Let them cool for 2 to 3 minutes on the baking sheets before transferring them to wire racks to cool completely.