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These classic Italian amaretti are naturally gluten-free, and 100 percent delicious. Perfect for the holiday cookie plate.
The holidays are filled with chocolate and spice, and don't get me wrong, I love it. I can kill a tray of fudge like nobody's business. (No regrets here, I wear that sweet tooth like a badge of honor.) But, amongst all the ooey-gooey richness, we often forget that December is the start of citrus season.
These coconut lemon amaretti have a burst of sunshine-y flavour that can brighten up the greyest winter day. Plus, theyre gluten-free, which means that your friends who don't usually get to snag a cookie off Santa's tray have something to snack on. See below for how to make these vegan as well.
2 cups almond flour
1 cup finely shredded coconut (unsweetened)
1 cup granulated white sugar
3 large egg whites
Zest and juice of 1 lemon, separated
2 tsp vanilla
Extra granulated or powdered sugar for coating
Preheat oven to 300F. Prepare a baking sheet with parchment.
Mix sugar, almond flour, coconut and lemon zest together in a bowl. Set aside.
In a separate bowl whisk your egg whites to stiff peaks.
Mix in the egg whites. don't worry about deflatingit’s not a concern here.
Add the lemon juice and vanilla.
Scoop out even-sized mounds of dough. With wet hands, roll each mound into a ball. Coat in granulated or powdered sugar before placing on the prepared baking sheet.
Lightly press the top of each cookie to give it the classic amaretti shape.
Bake for 30 minutes until bottoms are golden
Makes 12 large or 24 small amaretti.
Looking for something vegan? Substitute 4 tablespoons aquafaba (the liquid in your can of chickpeas) for egg whites. When whipping it to stiff peaks, be aware that the foam of aquafaba is less stable than egg whitesyou’ll want to work with it quickly.
If you find your batter is too wet to handle, add more almond flour until you can comfortably shape into balls. This may happen depending on how much juice is in your lemon and how large your eggs are.