Amaretti Crescent Cookies

These cookies don't need much of an introduction. With a light crunchy exterior and a soft, chewy middle, these cookies are the ultimate almond cookie. Not to mention they are incredibly easy to prepare and ever so satisfying.

They keep well and stay soft for days (if they last that long) making them the perfect cookie to have not only for the holidays but all year round.

These cookies are free from gluten, grains, dairy, soy, legumes, and refined sugar making it possible for all your guest to enjoy them!

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amaretti crescent cookies

makes 12 - 14

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INGREDIENTS:

• 3 cups almond flour

• 3/4 cup maple sugar

• 1/8 teaspoon salt

• 1/2 cup egg whites (about 3 - 4 eggs)

• 1 1/2 teaspoon almond extract

• 1/4 cup sliced almonds

• optional: powdered sugar

INSTRUCTIONS:

1. Preheat the oven to 350F/175C. Line a baking sheet with parchment paper and set aside.

2. In a medium bowl, sift the almond flour, maple sugar, and salt and whisk until incorporated.

3. In a separate bowl, whisk together the egg whites until light a frothy, around 1 - 2 minutes. You are not looking for stiff peaks. You only want to froth the whites. Add in the almond extract.

4. Add the egg whites to the almond flour mixture and stir with a spatula until a dough is formed.

5. To make the crescents, take some dough and roll it on a piece of parchment. Make a cylinder about 1 inch in diameter and cut it into roughly 3-inch pieces. Roll the dough into the sliced almonds and shape it into a crescent. Place the cookies on the baking tray and bake for 12 - 13 minutes. Take the cookies out of the oven and let them cool completely.

6. Sift powdered sugar on the cookies and enjoy!