Gingerbread Amaretti Cookies

Step 1

Preheat the oven to 325ºF. In a large bowl, whisk together the almond flour, sugar, spices, and salt. Mix thoroughly until combined.

Step 2

Pour the molasses into the dry ingredients. Use a spoon or a spatula to stir it throughout. It will clump, but try to break it down and evenly distribute as best you can. Set aside.

Step 3

In a separate bowl or in a stand mixer, whisk the egg whites on high until they reach stiff peaks, about 5 minutes. Then beat in the vanilla extract.

Step 4

Use a rubber spatula to gently fold the egg whites into the dry ingredients. Fold until there are no dry spots and you have a smooth dough.

Step 5

Use a 1 tablespoon cookie scoop to scoop and roll 24 cookie dough balls. The dough will be quite sticky. Roll each dough ball in a small bowl of icing sugar to completely cover the outside. Place the dusted cookies on a parchment-lined baking sheet and bake for 19-21 minutes until firm to the touch.

Step 6

Allow the cookies to cool on the baking sheet for about 15 minutes, then transfer them to a wire rack to cool completely. Enjoy on their own or dipped in espresso.