Amaretti are short on ingredients, but almond flour does not behave the same every time. The recipe works when you judge the dough by feel, not just by the number of egg whites.
The dough should hold a rough ball without feeling dry. Bake only until the shells crack and the centers still give slightly under the crust.
Set servings and units first. You can change them anytime.
Heat the oven to 165 C (325 F) and line a sheet pan with parchment.
Mix the almond flour, granulated sugar, and salt. Stir in the egg whites and almond extract until a sticky dough forms.
Rest the dough for 20 minutes. It should hold a rough ball. If it crumbles, add egg white by the teaspoon. If it slumps, add almond flour by the tablespoon.
Scoop into 24 balls, roll generously in powdered sugar, and place 2 in apart.
Bake 18 to 20 minutes, until the shells crack and the centers still feel tender.
Cool on the pan for 10 minutes before moving to a rack.
You made Amaretti Morbidi. Time to eat.
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For a stronger almond note, replace a small spoonful of almond flour with finely ground bitter almonds only if you know the ingredient and dosage. Almond extract is the simpler route.
Six Italian regions. Nothing reformulated. Imported direct.
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