Amaretti - also known as macaroons - are naturally gluten and dairy-free cookies. This recipe is really easy too. So I had to try it out. Normally these cookies are small and domed-shaped, but mine came out rather thin. But they did taste really great - sweet, crispy and yet a bit chewy.
This is my entry for this month's "Go Ahead Honey, It's Gluten-free!" - Cream of the Crop: Dairy-Free Delights.
It is also my father's-day-gift to my father-in-law. Well, technically he's not my father-in-law just yet, but he will be in 20 days, so I think I can call him that ;-)
(YES ! Can you believe that, the wedding is only 20 days away. I mean, what happened to 100 days ?! I'm not freaking out yet, but it is quite a shock to realise how fast the last months went by. You know what? Monday June the 14th, we've been engaged for a year already...)
• 100g ground almonds (I used 100g sliced almonds, grounded in the blender.)
• 100g white sugar
• a pinch of salt
• 1 egg white
• 4 drops almond extract
• 3 tablespoons Amaretto liquor
Ground your almonds in a food processor or blender. Add the sugar and the pinch of salt, pulse again until you get a well blended ground mixture. Stir in the egg white, almond extract and Amaretto liquor. Let it rest in the fridge for half an hour.
Form small heaps of the dough on a baking plate (lined with parchement paper). I used two teaspoons, that worked well for me.
Bake for about 15min in a preheated oven an 150°C (300°F)