This recipe for Italian cookies is a variant of the classic amaretti and they are special because they do not contain flour, butter, or dairy. That is, the ingredients that are usually problematic for those intolerant or allergic. Also, they are very simple to make and they serve to take advantage of egg whites that we have left over from other recipes. They have many points to become house favorites.
In a large bowl, first mix the icing sugar with the ground almonds. Add the honey and egg white and mix to form a dense dough. Then, we form a long strip of dough, wrap it in kitchen film and let it rest in the fridge for at least 30 minutes.
In the next step, we preheat the oven to 150º with heat from top to bottom. Cut the strip of dough into 20 equal portions and place them on a baking tray lined with parchment paper. Helping us with the thumb, we press the center of each biscuit forming a small hole that we fill with jam, cream or almonds (or whatever we want).
Bake the cookies for 15 minutes, or until lightly golden. Remove them from the oven and let them rest on a wire rack until completely cool.
These Italian cookies are perfect for breakfast or snack where we have a cup of tea or coffee as an accompaniment. Of course, we have to keep them in an airtight can so that they do not soften and maintain their original crunchy texture.
Christmas cookie box Toy’s Delight Villeroy & Boch
Note: some of the links in this article are affiliated and can bring a benefit to Trendencias
Photos | straight to the palate
In Trendencias | The 15 best fashion pastry shops that you should not miss in Madrid