Recipe for about 30 cookies
Ingredients:
- 70 g egg whites
- 200 g ground almonds
- 120 g sugar
- 2 lemons (zest)
- 20 ml limoncello liqueur
- 2 1/2 tbsp powdered sugar
Method:
- Line two baking sheets with parchment paper and preheat the oven to 170° C.
- Beat the egg whites in a large, very clean bowl until stiff.
- Gently fold in the ground almonds, sugar, and lemon zest.
- Carefully stir in the limoncello liqueur. The dough should be very firm and sticky.
- Put the powdered sugar for coating the cookies in a separate, shallow bowl.
- Use a teaspoon to scoop out small portions of dough and roll them into balls with your hands. Since the mixture is very sticky, disposable gloves may be helpful. Shaping is easier if you first put each portion of dough in the powdered sugar so it is lightly coated.
- Roll each ball in the powdered sugar immediately after shaping, then place them on the prepared baking sheet with a little space between them.
- Bake the amaretti for 14–17 minutes, until crisp on the outside but still quite pale. Check them during baking. If the amaretti are browning too much, reduce the oven temperature slightly.
- After baking, let the amaretti cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack and let them cool completely.
