YIELD: 36 COOKIES
Amaretti are classic small Italian cookies that are crisp on the outside and a bit chewier in the center—and one of my favorite cookies of all. You won’t miss the refined sugar in this version. For best texture, shape the cookies into small mounds, about 1 inch across, for perfect chewy-center-to-crispy-outside ratio.
Directions
Preheat oven to 300 °F. Line a large baking sheet with parchment paper.
In a small bowl, combine the flaxseed meal with the water and let rest for 5 minutes, until gelled.
Transfer to a large bowl and stir in the almond meal, cinnamon, palm sugar, and salt.
Keep stirring until the mixture comes together into a stiff dough; it may not appear to be coming together, but keep stirring!
This is also done effortlessly using an electric mixer.
When the dough stiffens, pinch off 1-inch sections and form into rounds.
Place onto the cookie sheet about 1 inch apart and top with a sliced almond.
Bake for 30 minutes.
Let cool completely.
Store in an airtight container for up to 1 week.
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Ingredients
3 tablespoons flaxseed meal
6 tablespoons water
3 cups almond meal
1½ teaspoons cinnamon
1¼ cups coconut palm sugar
¾ teaspoon salt
Sliced almonds, for garnish
