|Nutritional Guidelines (per serving)|
|Servings: 2 dozen cookies (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||38%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 6g||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Polish almond cookie or amaretti (ah-mah-RRET-tee) is a flourless treat that comes together quickly. In the past, people with gluten issues had to forego things like bread, cakes, cookies and other items containing wheat. But thanks to recipes that use ground nuts in place of flour, and significant improvements in gluten-free flour products, those following a gluten-free way of life don't have to feel deprived anymore.
After all, partaking of food (in moderation, of course) with family and friends is a celebration of life and many Eastern European customs are centered around ritual bread and baked goods. Not all recipes work out by making a one-to-one conversion of all-purpose wheat flour to all-purpose gluten-free flour, so it might take some experimentation.
- For the Meringue
- 2 large egg whites (room-temperature)
- 3 1/2 ounces sugar
- For the Cookies
- 7 ounces ground almonds
- 3 1/2 ounces sugar
- 2 to 3 drops almond oil (or 1 to 1 1/2 teaspoons almond extract)
- Pinch cinnamon
Note: while there are multiple steps to this recipe, these cookies are broken down into workable categories to help you better plan for preparation and cooking.
Make the Meringue
Gather the ingredients.
In a medium bowl, whip the 2 large room-temperature egg whites until they are stiff.
Gradually add the sugar while continuing to whip. The meringue should be so stiff, you can cut it with a knife.
Make the Cookie Batter
Heat the oven to 350 F.
Line cookie sheets with parchment paper and set aside.
In a separate large bowl, mix together the ground almonds with the sugar, almond oil, and a pinch of cinnamon.
Stir in a dollop of the meringue to lighten the nut mixture.
Gently fold in the remaining meringue, trying not to deflate the volume.
Using a scoop, drop equal portions of cookie batter onto the prepared pan.
Bake about 15 minutes or until cookie bottoms are lightly brown and the tops are crackly.
Cool completely on a wire rack.
Serve and enjoy!