Lemon Amaretti Cookies (Passover)

The Peppermill The Peppermill
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Yield: 24-30 cookies

45m 8
Easy Pescatarian Gluten Free Vegetarian Passover Parve Freezer-Friendly

Contains: Tree nuts, Egg

Directions

Prepare the Dough

  1. Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper or silicone mats.

  2. In the bowl of a food processor, combine almonds and granulated sugar; pulse until almonds are finely ground, stopping to scrape sides of bowl.

  3. Add confectioners’ sugar and salt, and pulse until combined.

  4. Add egg whites, one at a time, pulsing until combined after each addition.

  5. Add lemon juice and pulse just until a dough forms.

Prepare the Coating

  1. In a small wide bowl, place granulated sugar. In another small wide bowl, place confectioners’ sugar.

  2. Scoop dough by tablespoonfuls, and roll into balls. Roll dough balls in granulated sugar; roll in confectioners’ sugar. Place one to one and a half inches apart on prepared pans.

  3. Bake, one batch at a time, until tops are cracked, bottoms are golden, and edges are set but still give slightly when pressed, 20 minutes, rotating pan halfway through baking. Let cool on pan for five minutes. Remove from pan and let cool completely on wire racks.

Notes:
To make your own confectioners’ sugar, combine one cup granulated sugar and one tablespoon potato starch in a food processor and pulse until finely ground.

Make-Ahead and Storage: Store in an airtight container at cool room temperature for up to two days; if your kitchen is warm, refrigerate for up to five days. Bring to room temperature before serving to soften. For longer storage, freeze well wrapped for up to two months; thaw while wrapped to prevent condensation.

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1 Comment

e g •

This looks amazing; can I make it with already-ground almonds? Would it be ground or almond flour? I would love to avoid having to use the food processor.

Raquel Malul Kosher.com Team •
Reply to e g

Yes, you could use ground almonds- although the recipe wants you to grind the sugar as well. I think it should be fine, the sugar just won't be ground as thin.

e g •
Reply to Raquel Malul

Thanks!