Just 4 Ingredients! Did you guys know amaretti are naturally gluten and dairy free (and aside from the sugar, naturally keto too?!). All in all, these little Italian (rather unassuming!) cookies rival even the most complex of biscuits with their incredible taste and texture.
Scoop the dough and roll it into granulated sugar. Then roll the dough ball into powdered sugar. Place them on a baking sheet lined with parchment paper and lightly press each cookie with your hand. Bake for 25 minutes at 325°F. Amaretti cookies are already gluten-free so why not make them keto too right??
An easy adaptation of the classic Italian Amaretti biscuits. pre-heat oven to 160ºC fan (170ºC static). whisk egg white until very stiff, then add all other ingredients and stir to incorporate everything well. take a bit of mixture into the palm of your hand and shape it into rough balls using the other palm in a light, circular motion.
And actually, classic, artisan Amaretti are always soft. The hard, crunchier variety only became an option because manufacturers had to find a way to sell them in packets with long expiry date along with other biscuits. If you prefer the crunchy variety, all you have to do is bake for an extra 5 minutes.