Serve these easy Italian cookies with your favourite gelato—they’re particularly good with chocolate or torrone (aka Italian nougat) flavours—or enjoy with a shot of espresso.

Makes about 48 amaretti

PREP TIME: 20 minutes
COOKING TIME: 12 to 18 minutes

INGREDIENTS

• 3 cups almond meal or almond flour
• ⅔ cup turbinado sugar
• 3 large egg whites
• Pinch of fine sea salt
• ½ cup granulated sugar
• 1 Tbsp amaretto liqueur or almond extract
• 1 tsp vanilla extract
• 48 whole almonds (approx.)
• 3 Tbsp icing sugar

INSTRUCTIONS

1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper, then set aside.
2. In a food processor fitted with the steel blade, pulse the almond meal and turbinado sugar about 10 times, or until the mixture is very finely ground and thoroughly combined. Tip the almond mixture into a large bowl and set aside.
3. In a large bowl and using an electric mixer, beat the egg whites and salt on medium-high speed until foamy and white.
4. With the mixer still running on medium-high, gradually add the granulated sugar. Continue beating until the whites just hold medium peaks. The whites should look smooth and glossy. Do not overmix.
5. Add the egg whites to the almond mixture, then gently fold in until well combined. Fold in the liqueur and vanilla extract.
6. Using a very small ice cream scoop or spoon, scoop 2 teaspoonfuls of dough for each cookie and form it into balls. (Dampen your hands with water if the dough sticks to them.) Place the balls, 2 inches apart, on the prepared baking sheets.
7. Gently press an almond into the top of each cookie. Dust the cookies generously with icing sugar. Bake on two separate racks of the oven until golden brown, 12 minutes for softer cookies, 18 minutes for crisper cookies. Rotate the pans halfway through baking time.
8. Let the cookies cool on the baking sheets for 5 minutes, then remove to a wire rack to cool completely. (The amaretti can be stored in an airtight container at room temperature for up to 1 week, or frozen, with parchment paper between the layers, for up to 2 months.)