Transfer some icing sugar to a shallow plate. Take heaped tablespoons of dough and shape the cookies into small balls rolling them briefly between your hands. Transfer the balls to the icing sugar and roll them to coat well.
Transfer to a baking pan and press them gently to flatten them a bit. Bake for 25 minutes. You don't want them to brown.
Let them cool completely and store in an airtight container for up to 5 days.
For the matcha – lime amaretti:
Add 1 tablespoon of matcha green tea to the flour and replace the vanilla with 1 teaspoon lime zest.
For the hazelnut – espresso amaretti:
Replace all the almond flour with 3 cups hazelnut flour and replace the vanilla with 2 tablespoons freshly brewed espresso coffee.
Or
Start with 2 cups hazelnut flour and replace the vanilla with1 teaspoon instant coffee powder. Add more hazelnut flour if the dough is very sticky.
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