Amaretto cookies are always delicious for entertaining guests with a nice espresso coffee. They are golden and crispy on the exterior, but soft and chewy on the interior. I added a touch of colour by adding Italian flag coloured sprinkles!
3 eggs whites
3 cups of crushed almonds (almond flour will due)
1 1/2 cups of sugar
teaspoon of almond extract
Preheat oven to 300 degrees F (150 degrees C) and place parchment paper on a wide cookie sheet.
In a food processor, grind the almonds into a fine flour-like substance. Add the sugar and continue to process for a few more seconds.
Add egg whites and almond extract, and continue to mix until a smooth, malleable dough forms.
Using a teaspoon, place spoonfuls of dough onto prepared baking sheets. Add sprinkles if or maraschino cherries if you’d like!
Cookies should be a few inches apart.
Bake in preheated oven for 20 to 30 minutes, or until the cookies are golden.