About
These amaretti cookies are full of delicious almond flavor and are brown on the outside and yields to a soft, chewy center. I then top these with a dusting of powdered erythritol so it looks like confectioners sugar on top! They are so fun, I hope you enjoy them too.
Ingredients
- 2 cup almond flour
- ½ cup the ultimate icing sugar replacement by swerve
- 3 large raw egg, white
- 1 teaspoon almond extract
Instructions
- Line a baking sheet with parchment paper and set aside. Preheat an oven to 350 F. Whisk together almond flour, powdered sweetener and a pinch of salt in a large mixing bowl.
- In a separate bowl, beat egg whites with an electric mixer until soft peaks form.
- Gently fold in half of the egg whites into the almond mixture. You may not need all of the egg whites. I used about ¾ of the egg whites. Gently fold the egg whites in as to not disturb the bubbles. The dough should form a thick paste. Fold in the almond extract until just combined.
- Use your hands to form 1 inch balls and place them on the baking sheet. Leave them uncovered for 2 hours. This helps to dry the outside of the cookie before baking for the appropriate texture.
- Place them in the oven and bake for 10-12 minutes or until the tops are a golden brown.
- Dust cookies with more powdered erythritol and enjoy!
Nutrition Facts
- Servings: 20
- Calories: 69.9kcal/292.6kJ (per serving)
- Fat: 5.6g (per serving)
- Carbs: 5.9g (per serving)
- Protein: 2.9g (per serving)
