These pastel Amaretti cookies are perfect for Easter.
The flavor of these cookies reminds me a lot of my Norwegian almond cookies the ingredients are almost the same.
These cookies become crispier and crunchier the longer they sit, so make sure to not overbake these.
I roll this cookie both before and after baking in confectionary sugar flavored with natural raspberry powder/ blueberry flavor and zest of a lemon. It is delicious and perfect for Easter, 

 

The inspiration for the pastel cookies was inspired by a picture I saw on Instagram from @meringuegirls.  

PASTEL AMARETTI COOKIES ( MAKES 30 COOKIES)

  • 3 CUPS →285 GRAM ALMOND FLOUR
  • 2/3 CUP →130 GRAM SUGAR
  • ¼ TS. SALT
  • 3 EGGWHITES
  • 1 TABLESPOON GLYKOSE OR →HONEY
  • 1 TS. VANILLA BEAN OR →VANILLA SUGAR

COATING

  • 1 CUP →100 GRAM  CONFECTIONERY SUGAR 
  • 1-2 TBSP. RASPBERRY POWDER OR →BLUEBERRY POWDER OR →2 TBSP LEMON ZEST

DIRECTIONS; 

  • In a mixing bowl, add the almond flour, sugar, salt, glucose, vanilla and egg whites.
  • Mix  the dough until it comes together
  •  Form the dough into a disk, wrap it in plastic, and refrigerate for at least 1 -2 hours
  • Preheat the oven to 325°F →160C° line a baking sheet with parchment paper.
  •  Scoop the dough into 1″ balls →30 grams 
  • Combine the  confectioners’ sugar  with your choice of flavor into a small bowl
  • Cover the dough balls into the coating, place the dough balls onto the prepared baking sheet.
  •  Bake the cookies for 25 to 30 minutes, until they’ve cracked slightly.
  • Remove the cookies from the oven, and allow them to cool for 5 minutes on the pan, 
  •  Once again cover the cookies with the coating
  • Enjoy!

Note; I baked these cookies for 25 minutes exactly, and the cookies came out Soft on the inside, hard on the outside.

 

 

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