My favourite Italian cookies - made healthy(ish). I love to bake at Christmas time but with our wedding only 6-ish months away I am trying to watch my sugar consumption. But I didn’t want to give up on Holiday baking because I love tradition, so last night I came up with this healthy-er-ish (lol) version of my favourite soft Amaretti cookie!
Amaretti Morbidi
Ingredients:
2 cups Almond Flour
1 cup Coconut Sugar
2 tbsp Arrowroot Starch
2 large Egg Whites
1/4 tsp Himalayan Pink Salt
1/2 tsp Almond Extract
Whole or Sliced Almonds (to top)
Instructions:
- Preheat oven to 300F. Line two baking sheets with parchment paper.
- In a large bowl, sift together Almond Flour, Coconut Sugar and Arrowroot Starch. Set aside.
- In a second bowl, whisk together eggs and salt until foamy. Add the almond extract and continue to whisk until soft peaks are formed.
- Add the dry ingredients and mix until a soft, sticky dough is formed.
- Shape dough into 1-inch round balls. Top with an almond and bake for 20 minutes (or until slight cracks begin to form).
- Let cool completely before transferring to an air tight container. Cookies should last for up to 2 weeks in an air tight container - but you’ll eat them all before then!
