Amaretti Cookies

Bakeries in Italy, are either known for baking primarily sweets (pasticceria), or others, which focus mainly on savory pastries and breads (forno). Occasionally, you may run across a larger bakeries or bars, which will often offer you a little bit of everything. The people working in these shop are usually round-face and rudy, with a happy, helpful disposition. Perhaps that was my experience, because I absolutely fawned over their confections.

We stayed about 10 days in a agritourismo (converted farm) in the country, right outside of the hill city of San Gimignano. It was a wonderful experience, and the locals were very friendly. Every day, we would go into town to get some coffee and some pastry. Our favorite stop was Pasticceria Armando e Marcella.

If you’ve ever been to Italy, or if you have been fortunate to have an Italian grandma in your life, one bite of these cookies will give you a sense of nostalgia, and a longing for simpler times. That is the feeling I get when I eat these dense, chewy cookies. They are perfect in the morning with your first cup of coffee, or as a delightful afternoon snack with a cup of your favorite tea. They are pretty much perfect whenever you can get your hands on them.

Ingredients

2 large egg whites

1/4 tsp. salt

1-1/2 tsp. almond extract

2 cups granulated sugar

Zest of 1 Lemon

2-1/2 cups finely ground almonds or almond flour

Directions

In a stainless steel standing mixing bowl, combine egg whites, salt and almond extract. Beat on high about 1 minute until very frothy. Gradually add 1/4 cup of granulated sugar while continuing to beat. Repeat until all sugar has been added and thoroughly mixed. Eggs should have formed soft, glossy peaks. Add zest of lemon and fold in ground almond flour. Wrap the dough in plastic wrap and refrigerate at least 1 hour.

Preheat the over to 325 degree. Line your baking sheet with parchment paper. Scoop the dough into 1/2 Tablespoon balls, roll in confectioner’s sugar and place on prepared baking sheet. With two fingers, press the dough balls down. Bake for 8-10 minutes until puffed and golden brown. Avoid over-baking and you will have a chewy, dense cookie. If you prefer them crunchy, bake 1-2 minutes longer. Cool on a wire rack and store in an air-tight container for up to 1 month.