We've partnered with Lizzy Keener from Elsewhere Bread to bring you this recipe for Saffron Amaretti Cookies! These cookies have a rich, nutty flavor with a hint of saffron and citrus. 

Yields ~ 30 cookies 

Ingredients

  • 300 g almond flour (toasted)
  • 3 egg whites
  • 270 g sugar
  • Zest from 1 lemon
  • Pinch of salt
  • 2-3 drops of almond extract
  • Pinch of saffron threads (adjust to flavor you want)
  • Powdered sugar (this is for rolling the amaretti dough balls in before baking) 

Instructions 

  1. Preheat oven to 325F. Put parchment paper on a baking sheet. 
  2. Weigh out your almond flour on a baking sheet and spread it out - bake until toasty & golden light brown (about 10 min) set aside and allow to cool. 
  3. In a separate bowl, combine sugar & lemon zest together with your hands to release the lemony oils into the sugar. Then add in the toasted almond flour. Set aside.
  4. In the bowl of a stand mixer add egg whites, saffron and salt, mix on medium-high speed until stiff peaks form. 
  5. Next, add in the almond extract, almond flour, sugar with lemon zest. Fold all the ingredients together until combined. Don’t over mix; you are aiming for a sticky (not too sticky) dough. 
  6. Take 20-25g of cookie dough and roll out into a ball. Coat each one of them in powdered sugar. Place on the parchment lined baking sheet at least an inch apart 
  7. Press the middle of each cookie with you thumb & let it rest in the fridge for ~ 20 min.
  8. Then, bake for 18-20 min and let cool.
  9. Enjoy!

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