Description
Italian Amaretti cookies made with almond paste, orange zest, and egg whites, then rolled in pine nuts before baking. Chewy centers, crisp edges, no flour required. A classic Italian cookie that comes together in under 30 minutes and keeps for five days if they last that long.
Ingredients
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14 oz almond paste
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1 cup sugar
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2 large egg whites
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finely grated zest of one orange
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1 1/2 cups pine nuts
Instructions
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Preheat oven to 350 degrees. Line 2 baking sheets with parchment.
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Crumble almond paste into the work bowl of a food processor and process until the paste is in fine crumbs. Sprinkle in the sugar with the motor running. Once the sugar is incorporated, add the egg whites and orange zest. Process to make a smooth dough, about 20 to 30 seconds.
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Spread the pine nuts on a plate. Form the dough into 2-tablespoon-sized balls by rolling between the palms of your hands. Roll the dough in the pine nuts until coated. Place on baking sheets.
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Bake until lightly golden and springy to the touch, about 13 to 15 minutes. Let cool on baking sheets for about 5 minutes, then transfer the cookies to cooling racks to cool completely