I had a request from a reader, Lorri, who was looking for the recipe for the amaretti cookie I used in my Chocolate Cherry Amaretto ice cream cake. Truth be told, I didn’t write the recipe down when I made it, nor did I snap photos because I ate most of them too fast, but here is my best attempt at recreating the magic!
Note that this recipe calls for fine almond flour: I make mine by grinding almonds in the food processor until they are about as fine as they can get before becoming oily, then sifting through a flour sifter to separate the coarser pieces. You can skip the sifting step if you like – they will taste the same.
2 cups fine almond flour
1/4 cup maple sugar
1 tbsp agave
1 tbsp water, or as needed
1/2 tsp salt
2 tsp almond extract
Combine all ingredients in a bowl until well-mixed. Add water as needed to create a dough-like consistency, but don’t let it get sticky. Roll into desired thickness, cut into desired shapes with cookie cutter. Transfer cookies to a lined dehydrator tray. Dehydrate at 115F for 24 hours or until desired firmness has been reached.
*For a quicker, no-dehydrator-required version, omit the water and add 2 tbsp melted coconut oil. Cut rolled dough into desired shapes and place cookies in the freezer for 10 minutes or until firm.