Page 265 - 28_Days_of_Clean_Eating.sanet.cd

Amaretti Cookies
Vegetarian
Gluten-Free
Dairy-Free
With only five ingredients and 15 minutes of hands-on time, it’s
easy to see why these Italian cookies are so popular. The sweet
almond flavor and crispy texture make them the tasty treat to dip
into tea, cofee, or hot chocolate. And they remain fresh for up to
1 week stored in an airtight container, if they last that long.
Make-Ahead Tip: Since this recipe makes 18 cookies, you may
want to freeze half of the dough to use later, especially if they’re
part of your meal plan. Simply wrap it tightly in plastic wrap and
store it in a resealable bag in the freezer for up to 1 month. Thaw it
completely before dropping the batter into mounds and baking.
3 egg whites, at room ¾ cup coconut sugar
temperature ½ teaspoon almond extract
¾ cup almond flour Sliced almonds, optional
1. Preheat the oven to 350°F.
2. Line a baking sheet with parchment paper.
3. In a medium bowl, stir together the egg whites, almond flour,
sugar, and almond extract. Drop the batter by the teaspoon onto
the baking sheet, leaving 2 inches between each mound. Top
each mound with 1 almond slice (if using).
4. Bake, in 2 batches, for 12 to 15 minutes or until the edges are
golden brown and the centers are just set. Transfer the cookies
to cooling racks to cool (cookies will crisp up as they cool).
5. Serve or store the cookies in an airtight container for up
to 1 week.
Makes 18 cookies. Prep time: 15 minutes. Cooking time: 15 minutes.
Total time: 30 minutes.

Per serving (1 cookie): Calories: 63 Fat: 2.5g Saturated Fat: 0g
Protein: 0.6g Carbohydrates: 8.9g Fiber: 0.5g

264 28 Days of Clean Eating