13 December 2018

Recipe: Amaretti Morbidi

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


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)

  1. Preheat oven to 300F. Line two baking sheets with parchment paper.
  2. In a large bowl, sift together Almond Flour, Coconut Sugar and Arrowroot Starch. Set aside.
  3. In a second bowl, whisk together eggs and salt until foamy. Add the almond extract and continue to whisk until soft peaks are formed.
  4. Add the dry ingredients and mix until a soft, sticky dough is formed.
  5. Shape dough into 1-inch round balls. Top with an almond and bake for 20 minutes (or until slight cracks begin to form).
  6. 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!


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