A recipe for classic amaretti, inherited from my mother. They come out of oven chewy and get crisper the longer you store them. Great with a cappuccino. —Vera Kern
In This Recipe
Preheat oven to 350° F (170° C).
Line a baking tray with parchment paper.
Whip the egg white with the salt and almond extract until slightly stiff.
Fold in the sugar.
Fold in the almond flour.
Shape small balls from the dough, I make them smaller than an inch. The dough is pretty sticky so I create the basic shape between my fingers and then roll the dough on the parchment paper to achieve a smooth surface.
Sift powered sugar of the cookies.
Bake for about 15 min.
Take out of the oven and remove from the baking tray. Let cool.