Ameretti Cookies
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| INGREDIENTS 2 1/2 cups of almond flour -or- 3 cups of blanched slivered almonds, finely ground up | |
| 1 1/4 cup | baker's sugar, (superfine sugar) OR |
| 1 1/4 c plus 2 1/4 t | regular sugar whirred for 30 seconds, optional |
| 3 | egg whites |
| 1/2 teaspoon | vanilla extract |
| 1 teaspoon | almond extract |
| Extra | sugar for dusting |
METHOD
1 Preheat oven to 300 F and line baking sheets with parchment paper.
2 In a food processor mill together the almond flour and sugar. Add the vanilla and almond extract and pulse for a few seconds. Add the eggs, one at a time, and continue to process until the dough is smooth.
3 Place teaspoons of the dough on the parchment paper and dust with sugar. Bake for 24-30 minutes or until golden brown. Cool completely before serving. They will be slightly chewy at first, but they will be nicely crispy as a day or two goes by. Store in a cool, dry place. (Note: I usually underbake mine since I like them chewy. If that's your preference, bake them for about 20-24 minutes.)
Yield: Makes about 30 cookies.
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