Our dear Italian friend, Antonietta, makes these at holiday time. A few years ago she graciously shared the recipe with me. These cookies are delicious and gluten free.
Of course, I’ll be making a batch of amaretti really soon. When I do, I’ll post a photo or two.
1 1/2 cups sugar (and 1/3 cup extra sugar for rolling)
1 whole egg
2 egg whites
2 teaspoons cocoa powder
3 ounces almond extract
3 1/2 cups finely ground almonds
Preheat the oven to 350ºF. Beat the whole egg and the egg whites with the sugar. Add cocoa and almond extract and mix to combine. Then add the ground almonds. Form into small balls and roll in sugar. Push a whole almond into the top of each cookie. Bake for 15 minutes.
Note: If you can’t find ground almonds you can grind your own. Start with whole almonds and grind to a very fine meal but not to the point they become a paste. If the almonds are too coarse your cookies with flatten.