Derived from the Italian word for bitter (amaro), almond-rich amaretti cookies popped up in Italy in the Middle Ages.Though they can often be crunchy like biscotti, our quick and easy Soft Amaretti Cookies promise a soft, chewy crumb and unparalleled sweet almond flavor.Soft Amaretti Cookies   Makes about 28 cookies Ingredients 10 ounces (284 grams) blanched almonds, lightly toasted (about 1¾ cups) (see Notes) 1¼ cups (250 grams) granulated sugar, divided ¾ cup (90 grams) confectioners’ sugar, divided ¾ teaspoon (2.25 grams) kosher salt 2 large egg whites (60 grams), room temperature ¾ teaspoon (3 grams) almond extract ¾ teaspoon (3 grams) vanilla extract Instructions Preheat oven to 300°F (150°C).

Line 2 baking sheets with parchment paper.In the work bowl of a food processor, combine almonds and ¾ cup (150 grams) granulated sugar; pulse until almonds are finely ground, stopping to scrape sides of bowl.Add ¼ cup (30 grams) confectioners’ sugar and salt; pulse until combined.

Add egg whites, one at a time, pulsing until combined after each addition.Add extracts, and pulse just until a dough forms.In a small wide bowl, place remaining ½ cup (100 grams) granulated sugar.

In another small wide bowl, place remaining ½ cup (60 grams) confectioners’ sugar.Scoop dough by tablespoonfuls (about 18 grams each), and roll into balls.R

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