by Heather Harris Brady
I like to test out gluten free recipes, so I can get more familiar with handling these types of doughs and batters. I do have one rule that I follow – I don’t use any ingredients not readily available (so no xanthan gum for example). I was happy with the way these cookies came out. They are based on a recipe from Grace’s Sweet Life, I amped up the flavor with almond extract and vanilla sugar.
Amaretti, Makes about Two Dozen
Three eggs, separated
1-1/3 c. superfine granulated sugar
1.1 lb. almond flour
1 t. almond extract
Vanilla sugar for rolling (two cups of powdered sugar stored with a cut vanilla bean for a week)
Whisk together the egg yolks and sugar, then whisk in the almond flour. Beat the egg whites to soft peaks. Fold in 1/3 to lighten the batter, then fold in the remainder.
Refrigerate the batter overnight. (I only chilled it for a few hours, ’cause sometimes I’m in a hurry!)
Preheat the oven to 325 and lightly grease a cookie sheet. Roll teaspoons of the dough in the sugar and put them on the cookie sheet. Bake for about 25 minutes, until lightly brown. (You’ll need to wash the cookie sheet between batches because the extra sugar will burn on it.)
Best eaten within five days. Freeze for longer storage.
One year ago: Hail to the pie!