Vegan Amaretti Cookies
- 240g blanched almond flour
- 45g powdered sugar
- 130g granulated sugar
- 120ml aquafaba
- 1/4 tsp salt
- 1 tsp lemon zest
- 1 tbsp amaretto liqueur (15ml) OR 1/2 tsp almond extract
- 115g Powdered sugar to coat cookies
- Combine almond flour, powdered sugar, and granulated sugar in a medium bowl. Sift or whisk to break up any clumps and evenly distribute.
- In a large metal or glass bowl beat aquafaba with salt using electric beaters or a stand mixer on medium-high speed until soft peaks form, about 5 minutes.
- Gently stir in lemon zest. Fold in almond flour mixture until completely combined.
- Stir in amaretto. The dough will be sticky and soft, but possible to form into a ball.
- Cover the dough and chill for at least 30 minutes, longer if it is a warm day.
- Preheat oven to 325°F/160 C. Line baking sheets with parchment or silicon baking sheets.
- Once dough is chilled. Place powdered sugar for coating in a small bowl.
- Using a teaspoon, scoop heaping amount of the dough (about 2 tsp balls). Roll between your hands until a ball forms.
- Douse dough ball in powdered sugar until completely coated. Place at least 2”/5cm apart on prepared baking sheets. Repeat with remaining dough.
- Place baking sheet on a rack in the up 1/3 of the oven – the bottoms are prone to over cooking. Bake for 18-20 minutes, or until golden brown under the sugar.*
- Allow to cool on the baking sheet for at least 5 minutes before moving to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
