Vegan amaretti cookies

This naturally gluten-free almond cookie has a crispy exterior and a soft & chewy inside. This will be your favourite cookie once you try it!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 175°C/350°F and line a large baking tray with a piece of parchment paper.

Step 2

In a large mixing bowl, combine the ground almonds, sugar, and baking powder, set aside.

Step 3

Place the aquafaba (use only 60ml/¼cup if using Amaretto) and lemon juice in a spotlessly clean bowl and whip the aquafaba mixture with an electric mixer until stiff peaks form.

Step 4

Gently fold in 2 tbsp of whipped aquafaba into the mixture and then fold the rest in gently.

Step 5

Add Amaretto (if using), vanilla paste and almond extract. Mix really well.

Step 6

Form the mixture into balls (I made fifteen 26g/0.9oz balls) and roll them in the icing sugar.

Step 7

Place the cookies on the prepared baking tray, making sure you leave enough space between them. Leave them in round balls, they will flatten slightly in the oven. Top with slivered almonds.

Step 8

Bake for about 17 minutes, until the tops are lightly browned and cracked in places.

Step 9

Allow them to cool completely to crisp up and become less fragile. Store them in an airtight container for up to 5 days.