Amaretto Cookies

Instructions

1. Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. In a large mixing bowl, combine 1 cup of almond flour and 1 cup of granulated sugar. Use a whisk or fork to mix until well combined.
3. In a separate bowl, whisk the 2 large egg whites with 1/4 teaspoon of salt until frothy but not stiff. This can be done using a hand whisk for a few minutes until bubbles form.
4. Add the frothy egg whites, 1/2 teaspoon of almond extract, and 2 tablespoons of amaretto liqueur to the dry ingredients. Stir gently with a spatula until a sticky dough forms. This may take a little time, be patient!
5. Place 1 cup of powdered sugar into a shallow bowl. This will be used for coating the dough balls.
6. Using a teaspoon or small cookie scoop, portion the dough into 1-inch balls. Roll each ball in the powdered sugar until fully coated and then place onto the prepared baking sheets, leaving space between each cookie to allow for spreading.
7. Bake the cookies in the preheated oven for 12 minutes. The edges should be slightly golden and the tops cracked.
8. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely. Cooling on the rack ensures they stay crisp and don’t become soggy.
9. For best results, store the cookies in an airtight container. They can last for up to a week, but they’re so delicious, they’ll likely be gone much sooner!