Gluten Free Amaretti Cookies Recipes

GLUTEN FREE AMARETTI COOKIES

Steps:

• Place the 5 egg yolks in a bowl and whisk until bubbles form.
• Add the almond extract (or liqueur) and whisk again.
• In a separate bowl, combine the almond meal and sugar together.
• Pour the egg white mixture into the dry ingredient bowl. Thoroughly mix.
• If needed, you can use your hands to combine everything. If it feels wet or sticky, add a small amount of almond meal.
• Refrigerate overnight or for a few hours minimum.
• Preheat oven to 350 degrees F and line baking sheets with parchment paper. Set aside. Put the icing sugar into a shallow bowl.
• Make a 1" ball with the dough in your hands. If your hands get sticky dip a finger in a bowl of water and wet palms.
• Roll each amaretti cookie ball in the icing sugar. Shake off excess and place on the baking sheet. Repeat to use all the dough.
• Bake cookies for 15 minutes until lightly brown. Remove from tray to cool on a rack.

CHEWY AMARETTI COOKIES - GLUTEN FREE

Steps:

• Preheat your oven to 180 Degrees C (350 F)
• Place blanched almonds on a baking tray, bake for approximately 6 minutes, turning them occasionally, until they are a light golden shade.*Remove from the oven and leave them to cool while you prepare the cookies.
• Prepare two baking trays by lining them with non-stick baking paper.
• Add almond meal, sugar, egg whites and essences to a bowl.Using a stand mixer, or hand-held electric beaters, mix the ingredients together for about 2-3 minutes to ensure they are well blended.Stand the mixture for 5 minutes.
• Spoon the mixture into a piping bag fitted with a 1/2'"/1.25 cm plain nozzle.It is easier to fill the bag if you stand it in a coffee mug, or something similar, to provide some support.Firmly twist the top of the bag to keep the mixture in place.
• Hold the piping bag at a 90o angle, that is, hold it straight down and slightly above the baking paper. Apply gentle pressure until your mixture reaches the desired diameter. Release the pressure and then quickly sweep the tip sideways. The mixture should spread evenly.Leaving a gap of 2 ½ cm/1" continue to pipe the cookies.You will be left with a small peak in the middle of each cookie.
• Dip a fingertip in a small dish of water and gently flatten the peaks.Add a blanched almond to the centre of each cookie.
• Bake the cookies for about 12 minutes or until lightly browned.Remove from the oven and leave on the tray to cool.
• Using a spatula, carefully transfer the cookies to wire racks.Store the cookies in an airtight container.

GLUTEN FREE AMARETTI COOKIES

Steps:

• Line a baking sheet with edible rice paper.
• Using Electric Mixer: place almond meal in bowl of electric mixer along with the sugar. Mix on low speed until very fine. Add the egg whites and mix well. Continue mixing the dough until very smooth, about 3 to 4 minutes.
• Fill the pastry bag with the almond mixture. Pipe mounds onto the rice paper, spacing about 1 inch (2.5 cm) apart.
• Bake for 15 minutes, or until the cookies have risen slightly.