VEGAN AND GLUTEN-FREE ITALIAN AMARETTI COOKIES

Amaretti cookies are one of my favorite holiday treats to make and eat. I had posted a vegan version long ago on this blog, but this time I have for you a cookie that’s gluten-free. Not only that, it’s incredibly simple and easy to make.

Making these cookies couldn’t be easier. I first whip up the aquafaba in a food processor until it’s holding soft peaks, and then I throw in all the ingredients one after the other. Press a button, and your dough’s ready.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup all purpose gluten-free flour
• 1 tsp baking powder
• 5 tbsp aquafaba (chickpea brine)
• 1 cup powdered sugar
• 1 tsp pure vanilla extract
• 1 tsp almond extract (or almond liqueur like Amaretto)
• 1/4 cup granulated sugar or powdered sugar for rolling the cookies (I used turbinado)

Instructions

1. Preheat the oven to 300 degrees Fahrenheit.
2. If using a food processor, place the aquafaba in the bowl and run it on high speed, with the feed tube open, for about five minutes. The quantity of liquid is too small for it to splash through the open feed tube and on you, but if you wish hold a kitchen towel over the mouth of the feed tube for a few seconds until the aquafaba starts to get foamy. You can also whip your aquafaba and continue making the dough in a stand mixer or with bowl and a hand mixer.
3. When the aquafaba starts to firm up and holds soft peaks when you pick it up with a spoon, add the powdered sugar, 1/4th cup at a time, pulsing for a few seconds after each addition, until all of the sugar is incorporated.
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full recipe : holycowvegan.net

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