3 large eggs, separated
1 1/3 cup caster or superfine sugar
3 1/3 cups almond flour
Almonds, blanched and sliced, for rolling
Confectioners' sugar, for rolling
1 In a large bowl, using a large balloon whisk, beat the egg yolks. Gradually add sugar, whisking until well combined. Add the almond flour, whisking to just combine (do not over-mix).
2 In a separate bowl, using a large balloon whisk (clean and dry), beat the egg whites to barely a soft peak (do not over-beat). Using a large flexible spatula, fold one-third of the egg whites into the almond mixture, this will loosen the almond mixture. Fold in remaining egg whites just to combine (do not over-mix).
3 Cover and refrigerate Amaretti cookie batter for at least one hour. Teresa Padula, of Gran Forno in Fort Lauderdale, puts her batter in the fridge overnight.
4 Preheat oven to 325 degrees. Line baking sheets with parchment paper or silicone baking mats, set aside. Roll Amaretti dough into ½-ounce balls, roll in almonds and coat in confectioners' sugar. Form into a crescent shape, do not flatten cookies. Place 20 cookies per baking sheet. Chill dough in between baking times.
5 Bake until light golden brown, about 25 to 30 minutes. Store in an airtight container.
Makes about 7 dozen cookies.
Nutrition information per cookie: 38 calories, 62% calories from fat, 3 g fat, trace saturated fat, 7 mg cholesterol, 3 g carbohydrates, 1 g protein, 4 mg sodium, 1 g fiberGran Forno Bakery, courtesy