Less sugar and four kinds of almond flavoring make for a deliciously chewy, gluten-free, yolk-free almond cookie that is bursting with flavor.
Recently, I went on a girls-only getaway to Detroit Lake, and you know where there is a weekend gathering of women, there is likely to be a whole lot of food. Our friend Beth brought these amazing almond cookies, and after the first bite, I was begging for the recipe. As best as I can figure out, Beth’s recipe is based on King Arthur Flour’s Almond Cloud Cookies recipe; however, her version cuts the sugar in half, resulting in a subtly sweet cookie with a strong almond punch.
These cookies aren’t flashy – they don’t need to be, because they are Amazingly Delicious. In fact, after sampling my first batch, Mr. B told me they were the best cookies I’ve ever made (which is saying something, because I’ve made some pretty good cookies in the past). Enjoy!
(Half the sugar means you can eat twice as many, right?)
Amaretti {Italian Macaron Cookies}
Ingredients
- 10 ounces almond paste*
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 large egg whites lightly beaten
- 1/4 teaspoon almond extract
- 1/8 teaspoon extra-strong bitter almond oil
Topping:
- Confectioners' sugar
- Sliced almonds
Instructions
- Preheat oven to 325° F. Line baking pan with parchment paper.
- In a stand mixer or food processor, blend the almond paste, sugar, and salt until crumbly.
- In a separate bowl, beat egg whites until very frothy. (Don’t beat long enough to form peaks.)
- Gradually add almond extract, bitter almond oil, and beaten egg whites to the almond paste mixture.
- Using a small scoop, form cookies and place on prepared baking sheet.
- Sprinkle cookies lightly with confectioners' sugar and sliced almonds.
- Using three fingers, press indentations into the center of each cookie. (This keeps them from puffing up too much during baking.)
- Bake for 20 - 25 minutes, until the very edges are just turning golden. Remove from oven and allow to cool.
*Almond paste can be found in most grocery stores; usually in the baking section near the pie fillings. You can also make it at home, but I haven’t done that yet.
Pech says
June 12 atLess sugar and more almond flavor, sold!!
Danielle says
June 12 atThese look tasty! I bet they are excellent with coffee and/or tea… mmm! I have a friend who is allergic to just about everything under the sun, so I’m going to send this recipe to him because he’s always looking for something to satisfy his sweet tooth. Thanks for sharing, cheers!
Ali says
June 12 atI love gluten free recipes that are meant to be gluten free. Thanks for sharing!
chelsea @ the new wifestyle says
June 12 atabsolutely agree that since it’s half the sugar you can eat twice as much! i loooooove almond cookies so i’m definitely pinning this for later use 🙂
Monica Louie says
June 12 atThese look so good! I like that they have less sugar in them and are gluten free too!!
beth says
June 12 atThank you, both for the shout out ☺️, and for sharing this fan-freaking-tastic recipe! Although I *tried* to impress upon people in my own FB post several months ago, just how VERY good these cookies are, with your food blog, you will undoubtedly be able to reach far more people than I did, thereby making the world a happier place! Everyone, seriously, EVERYONE who has tried them when I’ve made them, has loved them. Texture is the BEST!
Aubrie LeGault says
June 12 atWow- best cookie he has ever had? I’ll have to try them then. Plus I love almond anything.
Bea says
June 17 atI love almond and marzipan; these sound fantastic, easy and yay they are dairy-free. Pinned 🙂