For long-time readers, it comes as no surprise that though I’m not Italian, I am an Italophile. My passion for Italy’s language and culture extends to its cuisine, of course! Italian almond macaroons originated in Venice during the Renaissance; the name amaretti translates as “little bitter things” (though these crescent-shaped cookies are anything but bitter!).
3 egg whites, at room temperature
2 cups almond meal
1 1/4 cups sugar
2 tsp almond extract
1/4 tsp salt
3/4 cup sliced almonds
Powdered sugar, for dusting
Use an electric mixer to beat egg whites in a large bowl until foamy. Fold in almond meal, sugar, almond extract, and salt; cover and chill in the refrigerator for at least 2 hours or up to overnight.
Preheat oven to 300°F and line two baking sheets with silicone mats or parchment paper. Place sliced almonds in a small bowl and press with the back of a spoon to break into smaller pieces. Scoop 1 1/4″ balls of dough and shape into crescents (the sticky dough is easier to work with if your hands are damp). Roll each crescent in almonds (gently press almonds to dough if necessary), then place on prepared baking sheets.
Bake until firm, about 22 minutes. Cool for 2 minutes on baking sheets, then transfer cookies to a wire rack to cool completely. Dust with powdered sugar before serving. Store in an airtight container at room temperature up to 3 days.
Yield – 30 cookies
Calories – 100 (per cookie)
Carbs – 10