Amaretti Cookies

These chewy, delicious almond cookies are also gluten free!

Makes about 12-15 cookies.

Ingredients

• 1 1/4 cup almond flour
• 1/2 cup sugar
• Pinch of salt
• 1 egg white
• 1/2 tsp almond extract
• Confectioners sugar for rolling
• For thumbprints, you will also need jam of your choice. I used peach amaretto jam, but you could also use raspberry, blueberry, or any other flavor you would enjoy with an almond cookie.

Directions

• Preheat oven to 325° F
• Combine almond flour, sugar, and salt in a large bowl and set aside.
• In a smaller bowl, whisk the egg white until it holds soft peaks (this is now meringue). You can do this by hand or with a hand mixer.
• Add the meringue and almond extract to your dry ingredients and mix until fully combined.
• Pour confectioners sugar into a shallow bowl.
• Form balls of dough about 1 inch big and roll in confectioners sugar. Lightly tap off excess sugar. Place dough balls on parchment paper-lined or greased cookie sheet.
• If your are making thumbprint cookies, push your index finger into the center of each dough ball. You want to make your indents pretty deep because they will become shallower as the cookies bake, but be careful not to make a hole.
• Bake for about 15-18 minutes, until the dough begins to form cracks and the bottoms are just golden brown.
• For thumbprint cookies, add a little jam to the indent in each cookie. You may choose to put the cookies back in the oven for another minute after adding the jam.