Amaretti Cookie

Let’s get to it:

1.   Preheat the oven to 325 F (162 C). Make sure the oven rack is in the center of the oven so that the cookies can brown properly.

2.       Whisk together the Almond flour, sugar, cardamom, and cinnamon. Sift. I cannot express enough how important this step is. Almond flour can clump easily, and this dough is so delicate, trying to get rid of the clumps when you add the flour to the egg whites can deflate the batter.

3.       Whisk the egg whites to soft peak, this means that the egg white starts to form a peak and falls over when the whisk is taken out of the whipped egg whites. Whisk in the almond extract.

4.       Fold the egg whites and dry ingredients together. Take a small amount of the egg whites and add to the dry ingredients, mixing until a paste like texture forms. Add the rest of the egg whites, folding carefully until no egg white shows.

5.       Portion the dough into around 1 tablespoon pieces. You can use a tablespoon or a small ice cream scoop of similar size. You can also weigh them out to about half an ounce each.

6.       Roll the dough into a ball with the palm of your hands, then rolling in granulated sugar before transferring to a sheet pan lined with parchment. When lining your pans, use spray oil along the edges of the pan and an ‘x’ from corner to corner to stick the parchment to the pan.

7.       Bake for 25 minutes or until golden brown at the base.