Classic Italian Amaretti Cookies
These Amaretti Cookies are so easy to make, they make a ton (8 dozen!) they are full of almond flavor and they go perfectly with a cup of tea or coffee!
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 8 Dozen
- 4 large Eggs
- 2 c White sugar +more for rolling
- 1 c Vegetable Oil
- 1.5 tbsp Almond Extract
- 1 medium Lemon need both the peel and juice
- 4 tbsp Cocoa Powder
- 4 tsp Baking Powder
- 5 c Flour +/- depending on consistency of dough
- Almonds for tops of cookies
Preheat oven to 300 degrees Fahrenheit.
In stand mixer beat together eggs and sugar until blended. Add in oil, lemon (zest of full lemon as well as juice) and extract, mix well.
In small bowl sift together your cocoa and baking powder, add to wet ingredients and mix until just combined.
Dough will be very wet, you want to add your flour in 1c at a time and mix. Your dough should come together after the 4th cup, then you add by 1/4c increments until the dough is "workable" (you need to be able to roll with your hands into little balls). You will need approx 5c of flour, but may need slightly more or less depending on your wet measures.
Pour 1c sugar into small bowl. Roll dough into balls (aprox 1/2") and roll into sugar.
Place cookies on silicone mat or parchment paper and gently press an almond into the tops...the cookie will push down into a disc shape.
Bake for 11-13 minutes (you want them slightly golden around the edge, this ensures you have a nice crunchy outside and soft inside!).