To quote Janet Jackson “I'm in control, never gonna stop, Control, I like to have a lot. Control, ....”
Ah, forget it! I don’t have control when it comes to these light and citrusy cookies. So freaking good!
It’s rude to talk with my mouth full so here ya go! Full recipe below :)
Citrusy Amaretti
Prep Time: 10 minutes
Total Time: 25 minutes
Serves: 23 to 25 cookies
Author: Mary Mammoliti | Kitchen Confession
Ingredients
3 cups medium ground blanched almonds , (do not use almond flour)
2/3 cup granulated sugar, and additional 1/3 cup for coating the cookies before baking.
1 tbsp orange or lemon zest
2 large egg whites
1 tsp almond extract
25 whole almonds for garnish
Instructions
Position rack in centre of oven and preheat to 350F. Line a large baking sheet with parchment or use a slip mat.
Pour egg whites into the bowl of a stand mixer, add 2/3 cup sugar and using the whisk attachment beat until light and fluffy and white in colour.
Remove the bowl from the stand mixer and add the almond extract. Using a silicone spatula or wooden spoon stir.
Mix citrus zest and ground almonds together and add it to your egg and sugar fluff. Mix all the ingredients together just until combined. (Dough will be sticky.)
Pour 1/3 cup granulated sugar into a small bowl and scoop almond mixture and roll into approximately 1 inch balls then roll around in sugar to coat.
Place cookies on a prepared baking sheet, 1 inch apart, gently push a whole almond in the centre of the ball and bake until edges are golden brown, 10 to 12 min. Transfer to a rack to cool.
