Amaretti Cookies


  • 3 large eggs, separated
  • 11⁄4 cups plus 1 tablespoon sugar
  • 4 cups almond meal our
  • 1 teaspoon lemon juice
  • 1 cup confectioners’ sugar, for rolling Silver or pearl ball cake decorations, for decorating


With an electric mixer, whisk the egg yolks. Gradually add sugar, whisking until well combined. Add the al- mond our; whisk at low speed, do not over mix. In a separate bowl, beat the egg whites on high speed to a so peak. Using a large spatula, fold one-third of the egg whites into the almond mixture and blend with the spatula. Add the lemon juice and the remaining egg whites and blend until dough forms. Cover and refrigerate amaretti cookie batter for at least one hour, or overnight if you have the time.

Preheat oven to 325 degrees F. Roll amaretti dough into balls the size of small walnuts, coat in confectioners’ sugar and place a candy decoration in the top center. Roll 20 amaretti cookies for each parchment paper-covered baking sheet. Bake until lightly golden, about 25 to 30 minutes. Remove and cool cookies on a wire rack.


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