Traditional to Saronno, Italy, these cookies are an amaretto (almond-flavored) variety of France's macarons. When fresh out of the oven and eaten the day they're made, they're somewhat soft, with a slight crunch; they become crispier and crunchier the longer they sit. No matter when you choose to eat them, they're a delightful treat served alongside a morning or afternoon espresso, or cup of frothy cappuccino or latte.

15 mins
25 to 30 mins
50 mins


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  1. In a large mixing bowl, combine the almond flour, sugars, and salt.

  2. Add the egg whites and the almond extract, mixing until the dough becomes cohesive.

  3. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 1 hour.

  4. Preheat the oven to 325°F. Lightly grease a baking sheet, or line it with parchment.

  5. Scoop the dough into 1" balls; a teaspoon cookie scoop works well here.

  6. Put the extra confectioners' sugar into a shallow bowl. Drop the dough balls into the sugar as you go. Once about five or six are in the bowl, shake and toss the bowl to coat the balls with sugar.

  7. Place the dough balls onto the prepared baking sheet, spacing them about 1 1/2" apart. Gently press down on each ball to flatten just slightly.

  8. Bake the cookies for 25 to 30 minutes, until they've cracked slightly and are a deep golden brown beneath the sugar, but are still slightly soft when pressed.

  9. Remove the cookies from the oven, and allow them to cool for 5 minutes on the pan, then transfer them to a rack to cool completely.