Amaretti cookies are a traditional Italian cookie. This recipe was passed down to me by my mother. What makes these cookies ideal for any crowd is that they are made exclusively with almond flour making them gluten free. They are ideal for serving with tea or espresso.
2 pounds of ground almonds (ground in the dry mixer of a blender like Vitamix). You can also use ground flour although this is usually made with blanched almonds so they colour of the final cookie may be lighter in colour.
2 cups white sugar
4 large eggs
1 bottle 43 ml (3 tbsp) of pure almond extract
1 bottle 43 ml (3 tbsp) of pure vanilla extract
1 tsp pure Chalice Spice Cacao Powder
Extra white sugar for rolling.
Preheat oven to 350 degrees.
Beat the eggs with the sugar using whisk attachment on mixer for about 15 to 20 minutes until small bubbles appear in the mixture.
Add the almond and vanilla extract and cocoa and continue to beat for another 5 minutes.
Add ground almonds (you will need to change to kneading attachment on the mixer).
Finish kneading with hands.
Make small balls. Roll balls in white sugar.
Top each cookie with red candied cherry.
Put on parchment covered cookie sheet.
Bale for 15 minutes. Do not over bake. These cookies should have a slight crunch on the outside but should be moist on the inside.
Amaretti cookies are traditionally served at Christmas in Italian households. Alternating red and green candied cherries on each cookie makes them look festive on trays. But really, don't limit yourself to the holidays, garnish with half an almond and serve these all year round.