Amaretti Cookies
Anyone who knows Italian sweets knows that amaretti cookies are quite popular. These cookies, a sweet flourless treat, can also be made with hazelnuts. A serving has 5 grams of protein, thanks to the nuts. They freeze well, so you can make them ahead of time and then take them out an hour before serving. — AARP
Servings: 36 Servings
Calories: 36kcal
Anyone who knows Italian sweets knows that amaretti cookies are quite popular. These cookies, a sweet flourless treat, can also be made with hazelnuts. They freeze well, so you can make them ahead of time and then take them out an hour before serving.
Ingredients
- 3 cups almonds - see note
- 1 cup Splenda Sugar Blend (or granulated sugar)
- 2 large eggs
- 1 teaspoon almond extract
- 2 cups Confectioners Sugar -or- Swerve No Carb Sweetener - spread on 12 inches of wax paper (for rolling)
- 36 whole almonds - for garnish
Instructions
- Preheat the oven to 350°F.
- Lightly grease three baking sheets with vegetable spray or line with parchment paper. Spray the paper as well, if using.
- Using a food processor, pulse 3 cups of almonds until they are finely ground. Note you are reserving 36 almonds, listed separately, for topping.
- In a separate bowl, beat eggs, sugar, and almond extract. Add the ground nuts and gently fold them together until you have a moist mixture that you can form into balls.
- Using a teaspoon or your fingers, scoop up the batter and form balls, and then roll them in the confectioner’s sugar, which is on waxed paper. Place the balls at least an inch apart on the greased baking sheet. Prior to baking, press one almond into each ball.
- Bake for about 15 minutes or until the cookies are golden in color and firm to the touch.
- Let them cool before removing them from the baking sheets.
Spa Index Kitchen Notes
If you like a rustic and flecked appearance, use whole almonds with skins. If you like a more delicate, light colored appearance, use whole blanched almonds, without the skin.
You can convert this is a family sized dessert and save a TON of time. Simply take a springform cake pan, and, both spray it and line it with parchment paper, and spray the paper. Put the entire cookie base in this pan, smoothing gently. Arrange the blanched almonds in a pattern, and bake the entire "cake" until it turns golden and gets puffy. Use a cake tester to see if it comes out clean from the puffy center. Watch it carefully. Cool completely (it will fall and settle) and cut into wedges.
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Nutrition
Serving: 1 cookie | Calories: 36 kcal (2%) | Carbohydrates: 8.3 g (3%) | Protein: 0.2 g | Fat: 0.3 g | Sugar: 8 g (9%)
[…] Amaretti Cookies by Maria Filice From: 10 low-guilt cookies that are tasty, tempting treats — AARP Try another Italian dessert staple, this one a sweet flourless treat — with 5 grams of protein, thanks to the nuts. You can substitute hazelnuts for the almonds in these cookies, which freeze well, so make a big batch. Per serving: 153 calories, 1g saturated fat, 13g carbohydrates, 5g protein, 2g fiber, 4mg sodium […]