Limoncello amaretti cookies

Classic, simple Italian almond-meal biscuits with a touch of zesty limoncello.

Credit: Danielle Abou Karam

• makes

  18

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 300 g almond meal
• 250 g caster sugar
• 2 egg whites
• 2 tbsp limoncello
• 1 lemon, finely grated zest
• icing sugar, for dusting

Instructions

1. Preheat the oven to 180°C.
2. Place all the ingredients except the icing sugar in a large bowl and use your hands to mix until well combined.
3. Shape walnut–sized pieces into balls, dust generously in the icing sugar and place on baking paper-lined baking trays, leaving room for spreading. Bake for 10-12 minutes or until the cookies look slightly marked and the bottom is firm.
4. Transfer to a wire rack to cool completely, then store in an airtight container for several weeks. 

 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.