If there was ever a biscuit/cookie that is suited to the gluten-free diet then it is the amaretti, and these ones from Erin Renouf Mylroie are the perfect example of brilliance!
[BOOK CREDIT] Recipe taken from 101 Greatest Cookies on the Planet by Erin Renouf Mylroie, published by Page Street Publishing, £13.85.
Amaretti
The best naturally gluten-free cookies you can get!
Ingredients
- 190 g almond flour
- ¼ tsp salt
- 200 g granulated sugar
- 1 tsp almond extract
- 1 tsp vanilla extract
- 2 free-range egg whites
- 90 g icing/powdered sugar
Instructions
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Preheat the oven to 165°C/325°F and line two baking sheets with parchment paper.
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In a large bowl, with a wooden spoon, combine the flour, salt and sugar. Stir in the almond extract, vanilla and egg whites until the mixture is well combined. If the mixture is too dry, add a tablespoon of water.
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Shape the cookie dough into 30 x 2.5cm (1in) balls. Roll each ball in the icing sugar and place on the prepared baking sheets with 5cm (2in) space between the cookies.
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Bake for about 25 minutes, or until golden brown. The cookies will be chewy for the first day, and will become crispier by the second day, so plan accordingly based on your preference.
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Store the cookies in an airtight container for up to a week.