The best recipe for soft Italian Amaretti Cookies with a chewy, marzipan-like center!
Preheat the oven to 325°F and have ready a cookie sheet lined with either parchment paper or aluminum foil.
In a large mixing bowl, whisk together almond flour, a 1/2 cup of granulated sugar, and salt. Set aside.
In a medium-sized mixing bowl, using a handheld mixer beat the egg whites on medium-high speed until soft peaks form. You could also use a stand mixer fitted with a whisk attachment.
Add the eggs whites, as well as the almond extract to the dry mix and stir until combined.
Have ready a 1/3 cup of granulated sugar (or powdered sugar would work as well). Scoop up scant tablespoons worth of dough and roll them into little, round balls. Roll the dough balls in the sugar one at a time and place them on a baking sheet 1" apart from one another.
Pat the top of the cookie down slightly to flatten and bake for 17-20 minutes.
The Anthony Kitchen