Amaretti are Italy’s most famous cookie export with reason! Lightly crisp on the outside and silky smooth on the inside, these keto amaretti vary little (if at all!) from the original.
Oh, and if baking with cups rather than grams is your thing, just click on US Cupsfor an instant conversion.
Line a baking sheet with parchment paper or a baking mat and 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 until soft peaks form.
Gently fold in half the beaten egg whites onto the almond mixture. Depending on how finely ground and fresh you almond flour is, you may or may not need all the egg whites (it can range from 2 to 3 egg whites per 340g of almond and sugar mix). So fold in the egg whites slowly to produce a thick and stiff paste (see picture in post). If you add too much egg white your amaretti will flat flat, though still be delicious.
Fold in almond extract until just combined. Be careful not to overmix, as you will pop the egg whites bubbles.
Using your hands, gently form 1-inch rounds and place them on the baking sheet. Let rest for two hours uncovered to harden (similar to French macarons!).
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.
Gluten Free & Keto Amaretti Cookies https://www.gnom-gnom.com/gluten-free-keto-amaretti-cookies/