2teaspoonsAmaretto liqueur(or ½ tsp almond extract)
pinchsalt
confectioners' sugar(for coating)
Instructions
Place the egg whites in a bowl and add a pinch of salt, mix with an electric mixer until soft peaks form.
Add to the bowl the almond flour, sugar, and Amaretto liqueur.
Using a spatula, fold the ingredients until combined. Cover and place the bowl in the refrigerator for 15 minutes.
Preheat the oven to 375°F (190°C). Line a cookie tray with parchment paper.
Form small balls with the dough and coat them with confectioners' sugar.
Place them on the baking tray at least 1,5-inches (4 cm) apart each and flatten them a little bit with your fingers.
Bake for 5 minutes, then lower the temperature to 345°F (175°C) and continue to bake for another 13-15 minutes or until the cookies start to turn slightly golden.
Remove from the oven and carefully arrange the cookies on a cooling rack. Let them rest for 5 minutes.
Transfer the cookies to the plate with confectioners' sugar and nicely coat them on all sides.
Place them again on the cooling rack and let the cookies cool completely before enjoying them.
Notes
All ingredients should be at room temperature.
You can add a few chopped almonds to the cookie dough for a crunchy touch.
If you want to make these Italian cookies proportionally the same size, use an ice cream serving spoon or a melon ball cutter.
The cookies will last up to 8-10 days in a dry and cool spot in your kitchen. Place them in a cookie jar or an airtight container.