1. Preheat the oven 

• Preheat the oven to 170°C (340°F). Line a baking sheet with parchment paper.

2. Make the Cookie Dough

• Combine Dry Ingredients - In a large mixing bowl, combine the ground almonds, granulated sugar, and a pinch of fine sea salt. Set aside.

• Whip the Egg Whites - Using an electric hand mixer, whisk the egg whites until stiff peaks form. The peaks should stand upright without collapsing.

•  (Ensure your mixing bowl and whisk are completely grease-free, as even a trace of grease can prevent the egg whites from whipping properly.)

Chef’s Tip: Egg Whites: For best results, bring egg whites to room temperature before whipping, as this improves volume and stability.

• Combine Wet and Dry Ingredients - Add a spoonful of the whipped egg whites to the almond mixture and mix until almost combined. Using a metal spoon or rubber spatula, carefully fold in the remaining egg whites in two batches. Fold just until the ingredients are combined.

• Add Amaretto (optional): Gently mix in the Amaretto liqueur, if using, for an extra almond flavor boost.

4. Shape the Cookies

• Scoop and roll: Use a small cookie scoop or tablespoon measuring spoon to portion out heaped tablespoons of the dough. Roll each portion gently into a ball between your palms.

• Place on the baking sheet: Arrange the dough balls on the prepared baking sheet, leaving about 3 cm (1½ inches) between each cookie.

• Decorate (optional): Lightly press a whole almond into the top of each cookie, if desired.

5. Bake

• Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the cookies develop a light golden-brown crust.

Chef’s Tip: For a crispier cookie, bake for an additional 2-3 minutes, watching carefully to avoid over-browning.

6. Cool and Dust

• Cool on the cookie sheet: Remove the cookies from the oven and let the cookies cool on the baking sheet for 10 minutes to firm up.

• Transfer to a wire rack: Carefully slide the parchment paper with the cookies onto a wire rack and let them cool completely.

• Dust with powdered sugar: Using a fine sieve, generously dust the cooled cookies with powdered sugar before serving.

Serve and Enjoy!

Enjoy these classic Italian Amaretti Cookies with coffee, tea, or as part of a festive dessert platter. Their light, chewy texture and nutty flavor make them irresistible for any occasion.