Amazing Italian Amaretti Cookies

Today I’m going to blow your mind. So take a seat or whatever you need to do before reading on further.

In case you don’t know this about me, I am an avid reader. Everyday I read at least 2-3 hours. It’s mostly informational stuff, news, interesting and fun facts, but I just really enjoy learning something new all the time. And I recently read something food related, of course, that I couldn’t believe. So being me, I had to try it out.

Did you know that the liquid in canned chickpeas (garbanzo beans) is called aquafaba? And did you know that this liquid can be used in place of eggs or egg whites in recipes? I did not know this! Maybe I’m just late to the party on this information, but it was news to me. The aquafaba can be whipped exactly like egg whites to the same consistency. Now I’m not sure if this works with other canned legumes or not. And since I’m not a vegan, it’s not super important to me other than it’s just an amazing thing to try. But for those of you who are vegan, this would be a fantastic alternative in recipes calling for eggs or egg whites.

I had planned to make Amaretti cookies today and since it calls for egg whites, this was the perfect recipe to test it out on. I’m happy to say it passed with flying colors! The rule of thumb is 2 Tbsp of aquafaba equals 1 egg or egg white. I hope you’ll give it a try, if for no other reason, just for the curiosity factor. This recipe calls for almond meal so it is naturally gluten free. And if using the aquafaba in place of egg whites, it’s also vegan.

The texture is slightly crispy on the outside and moist chewy inside. And delicious almond flavor throughout! Enjoy ♥️

Italian Amaretti Cookies

3 egg whites or 6 Tbsp aquafaba

3 cups almond meal

1 1/2 cups granulated sugar

1/4 tsp vanilla extract

2 Tbsp Amaretti liquor or 2 tsp almond extract

1/2 cup powdered sugar

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Set aside. In a medium bowl, whisk egg whites or aquafaba until semi stiff peaks form. Gently fold in almond meal, 1 1/2 cups granulated sugar, vanilla extract and Amaretti or almond extract. Stir just until combined. Dough will be very sticky, thick and paste-like. Place powdered sugar in a bowl. Scoop out a tablespoon of dough and form into a ball. Then roll in powdered sugar to fully coat. Place each ball on baking sheet about 1” apart. Bake 15 minutes. Remove from oven and cool slightly before moving to a cooling rack. Enjoy! Store cooled cookies in an airtight container room temperature. Makes approximately 30 cookies.

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