Chewy Almond Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
The whites of 3 large eggs (about 90 grams)
02 -
280 grams (about 3 cups) of finely ground almonds
03 -
280 grams (just under 1 and a half cups) superfine sugar
04 -
1/4 teaspoon vanilla essence
05 -
2 tablespoons of amaretto
→ For Rolling
06 -
Around 3 big spoonfuls of powdered sugar
07 -
Around 3 big spoonfuls of granulated sugar
# Instructions:
01 -
Set your oven to 170C/325F (fan). Cover two baking sheets with parchment paper or a silicone mat.
02 -
Whip the egg whites until they form stiff peaks, using either a hand mixer or a whisk.
03 -
Carefully fold in the ground almonds, sugar, and vanilla. Gradually mix in the amaretto until you have a sticky, thick dough.
04 -
Spoon small portions and roll them into walnut-sized balls. Roll each ball in the granulated sugar first, then coat them in the powdered sugar. Put them on the lined tray and lightly press down with your finger to flatten them a bit.
05 -
Pop them in the oven for about 15 minutes. Let them cool for 5 minutes on the tray, then move them to a rack to cool completely.
# Notes:
01 -
For the best texture, use already-ground almonds from the store.
02 -
They’ll stay fresh in an airtight container for up to 2 weeks.
03 -
These cookies are supposed to crack a bit when you press them flat—that’s just how they are!