Amaretti Cookies


  • 2 1/2 cups of almond flour -or- 3 cups of fresh apricot kernels, finely ground up
  • 1 1/4 cup of baker’s sugar (superfine sugar)
  • 3 egg whites
  • 1/2 teaspoon of vanilla extract
  • 1 teaspoon of almond extract
  • Extra sugar for dusting


  1. Preheat oven to 300 F and line baking sheets with parchment paper.
  2. In a food processor mill together the grounded apricot kernels and sugar.
  3. Add the vanilla and almond extract and pulse for a few seconds.
  4. Add the eggs, one at a time, and continue to process until the dough is smooth.
  5. Place teaspoons of the dough on the parchment paper and dust with sugar.
  6. Bake for 24-30 minutes or until golden brown.

Cool completely before serving. They will be slightly chewy at first, but they will be nicely crispy as a day or two goes by.  Store in a cool, dry place. Makes about 30 cookies.

Note: I usually underbake mine since I like them chewy. If that’s your preference, bake them for about 20-24 minutes.

[tags]apricot kernels, cooking, recipes, food[/tags]

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