These traditional lemony Italian cookies are crunchy on the outside and chewy on the inside. Made with almond flour, egg whites, and lemon, these simple cookies are a perfect treat anytime of the year.
Keyword Amaretti cookies, Italian Cookies, Italian Dessert, lemon amaretti cookies
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
2 ½cupsalmond flour
¼teaspooncream of tartar
1tablespoonlemon zest(one lemon)
¼cuppowdered sugar(for rolling)
Preheat oven to 325 degrees. Line a cookie sheet with a baking mat or parchment paper; set aside.
In a medium bowl, whisk together the almond flour and sugar; set aside.
In a large bowl, using a handheld mixer, whisk the eggs whites and cream of tartar until they hold peaks. Whisk in the lemon zest and juice until just combined.
Add the dry ingredients to the egg mixture and use a spoon to stir until all ingredients are combined and a dough forms.
Place the powdered sugar in a small bowl. Use a small cookie scoop to scoop out 1 inch balls of dough. Use your hands to roll the dough into a ball shape. Then roll the ball in powdered sugar just to coat. Place the cookie on the baking sheet leaving about an inch and a half between each cookie.
Bake for 20-25 minutes or until the bottom of the cookies are lightly golden and the tops of the cookies start to crack. Remove from the oven and cool on the baking sheet before moving to a wire rack to cool completely.
These cookies can be made ahead and stored in an airtight container in the refrigerator for up to a week. You can also freeze in an airtight container for up to three months.
Recipe courtesy of This Italian Kitchen. Sign up for more recipes today at https://thisitaliankitchen.com