These classic almond cookies are like ones you’d find in an Italian bakery. My husband and children always look for them in my holiday baking lineup.
—Kathy Long, Whitefish Bay, WI
Prep: 15 min. • Bake: 20 min./batch Makes: 2 dozen
11/4 cups almond paste
3/4 cup sugar
2 large egg whites
1/2 cup confectioners’ sugar
1/4 cup baking cocoa
1. Preheat oven to 350°. In a large bowl, beat almond paste, sugar and egg whites until combined. Combine the confectioners’ sugar and cocoa; gradually add to the almond mixture and mix well.
2. Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until the tops are cracked, 17-20 minutes. Cool for 1 minute before removing from pans to wire racks to cool completely. Store amaretti in an airtight container.
1 cookie: 92 cal., 3g fat (0 sat. fat), 0 chol., 6mg sod., 15g carb. (13g sugars, 1g fiber), 2g pro.