Amaretti Cookies
1 3/4 cup (430 mL) almond flour
1/2 cup (125 mL) natural brown sugar
1/2 tsp (2 mL) almond extract
Finely grated zest of 1/2 lemon
2 large egg whites
1/3 cup (80 mL) sorghum flour
1/3 cup (80 mL) natural brown sugar
3/4 cup (180 mL) whole almonds
Combine almond flour, 1/2 cup (125 mL)
brown sugar, almond extract, and lemon zest in food processor. Whirl until smooth. Transfer bowl to refrigerator and cover. Refrigerate for an hour for almond flour to chill and absorb flavours.
Line baking sheets with parchment and preheat oven to 325 F (160 C).
Remove bowl from refrigerator; add egg whites and sorghum flour. Whirl to blend. Dough will be very soft and sticky.
Scoop out a dollop of dough using a teaspoon. Roll between damp palms and drop into small bowl containing 1/3 cup (80 mL) brown sugar. Gently roll around in sugar to coat. Place on baking sheet and gently press an almond in the centre. Repeat with remaining dough, placing balls 1 in (2.5 cm) apart.
Bake in centre of oven for 18 minutes or until lightly golden. Remove to rack and cool. Remove cookies from baking sheet and store in tightly covered container at room temperature for up to a week, or freeze them.
Makes 40.
Each serving contains: 55 calories; 2 g protein; 4 g total fat (0 g sat. fat, 0 g trans fat); 4 g carbohydrates; 1 g fibre; 5 mg sodium
TIP: Almond flour is raw blanched whole almonds ground into a fine powder. You can grind your own in a blender or food processor. Make small amounts and stop when it becomes meal—or you could end up with almond butter! You can also purchase almond flour at natural health stores.
Source: "Gluten-Free Holiday Goodies", alive #338, December 2010
Amaretti Cookies
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
