Keto Amoretti

Updated at: Wed, 16 Aug 2023 19:22:15 GMT

Step 1

* In a large bowl, mix together the almond powder and sweetener. In a separate bowl, whip the egg whites with a pinch of salt until they start to mound and form soft, peaks. They should not be stiff, but the consistency of softly whipped cream.


Step 2

* Fold the beaten whites into the almond mixture (they’ll lose volume, which is fine), then almond extract and lemon juice. Mix the dough until it comes together in the smooth ball. You may need to get into it with your clean hands to help knead it together.


Step 3

* Preheat the oven to 325ºF (160ºC.) Line two baking sheets with parchment paper or silicone baking mats.


Step 4

* Pinch off pieces of dough about 1 1/4-inch (4cm) in diameter and roll each into a ball, then roll them in your hands to make them into ovals, setting them on a dinner plate as you go. (You can also bake them in rounds, if you wish.)


Step 5

* In a small bowl, stir the egg white with a fork briskly for about ten seconds to break it up. Put the sliced almonds on a plate. Working with 3 or 4 at a time, roll each piece of rolled cookie dough in the egg white and place it in the dish containing the sliced almonds.


Step 6

* Roll and press the ovals of dough into the almonds, being extremely generous coating when coating with the almonds. I start with 1 1/2 cups of sliced almonds in the bowl, and add more as necessary. After coating each batch of cookies with the almonds, put them on a baking sheet, evenly spaced apart. (You may need to press the almonds well into the cookies to get a lot of them to stick, and the cookies may lose their perfect oval shape – which is fine, the cookies should be a bit rustic.)


Step 7

* Bake the cookies for 25 to 30 minutes, rotating the baking sheets in the oven, turning them around so the cookies bake evenly, until the cookies and nuts are light golden brown. Let cool before serving.

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