biscotti amaretti alle nocciole con albumi senza farina né burro | Hazelnut amaretti cookies recipe

To prepare hazelnut amaretti cookies, start by placing whole, shelled hazelnuts in a food processor or mixer. Add about a third of the powdered sugar specified in the recipe—this helps absorb any oil released by the hazelnuts when chopped.

Begin with small pulses to avoid overheating the mixer, blending until you achieve a fine mixture resembling flour.

Remove the mixer blade and incorporate the almond flour. Add a pinch of salt and the remaining powdered sugar. Briefly mix with a spoon, then introduce the egg whites. Thoroughly mix everything until you have a homogeneous and slightly sticky mixture.

In a small bowl, pour a couple of tablespoons of granulated sugar. With slightly damp hands, form balls just larger than a walnut and roll them in sugar to coat entirely.

Place them on a baking sheet lined with parchment paper, pressing lightly. Position the cookies well apart, as they will spread during baking.

Finally, garnish each amaretto cookie with half a hazelnut, pressing lightly to ensure adherence.

Let the tray with the amaretti cookies firm up in the refrigerator for at least 45 minutes. After this resting time, bake the hazelnut amaretti cookies in a preheated oven at 302 °F (150 °C) for about 25 minutes until lightly golden.

Allow them to cool completely before removing them from the tray. These hazelnut amaretti cookies are not only an excellent choice served at the end of a meal with coffee but also a delightful option for a snack or sweet break throughout the day.

Equipment Needed

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Dietary

Allergens