Gluten Free, Keto Amaretti Cookies
This recipe reminds me of the amaretti cookies at my favorite Italian bakery. I can’t believe how easy they were to make too! Enjoy…and thank me later!!
Ingredients: (makes 20 cookies)
2 cups of almond flour
1/3 cup Bestie Powdered Monkfruit/Allulose
1/4 cup Pyure sweetener
3 egg whites
1 teaspoon almond extract
Powdered Bestie for dusting at the end
**You can use 1 type of sweetener if that’s all you have, but I like to limit the eryhlitol because of the taste.
INSTRUCTIONS
Line a baking sheet with parchment paper set aside.
Whisk together in a large bowl almond flour, powdered sweetener and salt until thoroughly combined. Set aside.
In a separate bowl, beat egg whites with an electric mixer or a stand mixer until soft peaks form.
Gently fold in half the beaten egg whites onto the almond mixture. Fold in the egg whites slowly to produce a thick and stiff paste .
Fold in almond extract until just combined.
Using your hands, gently form 1-inch rounds and place them on the baking sheet. You can flatten them slightly. Let rest for two hours uncovered to harden.
Preheat oven to 350°F/180°C and bake for 10-12 minutes, or until tops are a light golden brown. Allow to cool completely before removing from the baking sheet and sprinkle with powdered sweetener.
Store in an airtight container for about a week.
**These are absolutely YUM!! This same dough would work well for a thumbprint cookie!
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