How to Make Olive Oil Cake Recipe

Lemon-zesty Amaretti cookies are chewy. Easy-to-make, tasty cookies. This soft Italian bakery-style amaretti cookie recipe is great! Italian Pastry Cream egg whites are best used this way.

Ingredient

– 2 ½ cups (250 g) almond flour – pinch of salt – 1 cup (110 g) powdered sugar (more for topping) – 3 egg whites (large eggs) – Zest of 1 lemon – 1 teaspoon pure almond extract – 36 almonds without skin (optional) – Plate with ½ cup of sugar for rolling cookie

Direction

Preheat oven to 325°F. Put rack in centre. Reserve large parchment-paper-lined baking sheet. Mix almond flour and sugar in a large bowl. Add salt and grated lemon zest and whisk again. Free of lumps. Set aside.

Step 1

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Mix egg whites to soft peaks in another bowl. Almond extract in. Stir egg whites into dry ingredients. When dough is moist, finish. Shape them two ways: 1. Form balls from a tablespoon of dough. 

Step 2

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Press your palms into the sugar plate with damp hands. Roll each ball of dough in sugar-coated palms and again in plate sugar. Line baking sheet. 2- Put batter in a pastry bag with a large round tip and make small rounds on a baking sheet. 

Step 3

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Sprinkle sugar on top. The cookie can be baked without the whole almond, but gently place it in the centre. Bake cookies for 15 minutes until slightly golden brown. Store at room temperature in airtight containers for up to a week after cooling on a rack.

Step 4

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also see

also see

How to Make Olive Oil Cake Recipe