Amaretti Cookies with Monkfruit

GF V DF SF Aug 12, 2023

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Amaretti cookies are an Italian classic at any holiday, and always my favorite dessert at the table. Traditionally containing almond flour instead of white flour and no butter or oil, amaretti cookies can be made healthy with very little changes. This recipe is identical to the traditional, except with granulated sugar swapped for monk fruit. Or you can make my Amaretti Cookies with Dates instead if you prefer a more naturally sweetened version. Both are gluten free, don't have any butter or oil, and get their healthy fats from almonds. Or check out any of my other cookie recipes! To use up those leftover yolks, whip up a quick Greek Yogurt Hollandaise Sauce

COOKIE DOUGH
- 2.5 cup (280 g) Almond flour
- 1 cup (200 g) Granulated monk fruit
- 1/4 tsp (1.5 g) Salt
- 3 large (99 g) Egg whites
- 1 tsp (5 g) Almond extract
- 1/2 tsp (2.5 g) Vanilla extract

ROLLING
- 3 tbsp (24 g) Powdered monk fruit

1. In a large bowl, mix together the almond flour, sweetener, and salt

2. In a separate bowl (glass or metal), beat the egg whites on high speed until medium to stiff peaks. Fresh egg whites are recommended here, as carton egg whites will not beat up as well. A plastic bowl will also prevent the egg whites from whipping properly

3. Add the extracts to the eggs and beat to mix

4. Gently fold the egg mixture into the flour mixture with a silicone spatula. Mix gently until just combined. Chill dough in the fridge for an hour

5. Preheat the oven to 325F and line 2 cookie sheets with parchment paper. In a small bowl, add the powdered sweetener

6. Scoop your dough into 36 cookie dough balls, about 16 g each. Roll each cookie into a small ball, roll the cookies in sweetener, transfer to the cookie sheet, and lightly flatten with your fingers

7. Bake for 12-13 minutes, rotating the sheets halfway through, or until lighly browned on the sides. Let cool on pan for 5 minutes, or until you can safely lift them up. Transfer to a cooling rack

https://www.poormanprotein.com/recipes/amaretti

Description

 Amaretti cookies are an Italian classic at any holiday, and always my favorite dessert at the table. Traditionally containing almond flour instead of white flour and no butter or oil, amaretti cookies can be made healthy with very little changes. This recipe is identical to the traditional, except with granulated sugar swapped for monk fruit. Or you can make my Amaretti Cookies with Dates instead if you prefer a more naturally sweetened version. Both are gluten free, don't have any butter or oil, and get their healthy fats from almonds. Or check out any of my other cookie recipes! To use up those leftover yolks, whip up a quick Greek Yogurt Hollandaise Sauce

Time

Prep Time:

10 minutes

Rest Time:

1 hour

Cook Time:

13 minutes

Total Time:

1 hours 23 minutes

Cost

Total Cost:

Cost per Serving:

$0.19

Ingredients

Serving(s)

Cookie Dough

2.5 cup Almond flour
1 cup Granulated monk fruit
1/4 tsp Salt
3 large Egg whites
1 tsp Almond extract
1/2 tsp Vanilla extract

Rolling

3 tbsp Powdered monk fruit

Instructions

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1. In a large bowl, mix together the almond flour, sweetener, and salt


2. In a separate bowl (glass or metal), beat the egg whites on high speed until medium to stiff peaks. Fresh egg whites are recommended here, as carton egg whites will not beat up as well. A plastic bowl will also prevent the egg whites from whipping properly


3. Add the extracts to the eggs and beat to mix


4. Gently fold the egg mixture into the flour mixture with a silicone spatula. Mix gently until just combined. Chill dough in the fridge for an hour


5. Preheat the oven to 325F and line 2 cookie sheets with parchment paper. In a small bowl, add the powdered sweetener


6. Scoop your dough into 36 cookie dough balls, about 16 g each. Roll each cookie into a small ball, roll the cookies in sweetener, transfer to the cookie sheet, and lightly flatten with your fingers


7. Bake for 12-13 minutes, rotating the sheets halfway through, or until lighly browned on the sides. Let cool on pan for 5 minutes, or until you can safely lift them up. Transfer to a cooling rack

 Below is a table comparing if you used either monk fruit or sugar as the sweetener. For the former, that means 1 cup (200 g) granulated monk fruit in the cookies, and rolling the dough in 3 tbsp (24 g) powdered monk fruit. The latter involes using 1 cup (200 g) granulated sugar instead in the cookies, and 3 tbsp (24 g) powdered sugar for the rolling.

Nutrient	Monk Fruit	White Sugar
Calories	48	72
Protein	2.0 g	2.0 g
Fat	4.1 g	4.1 g
Net Carbs	0.7 g	6.9 g
Fiber	0.8 g	0.8 g
Added Sugar	0.0 g	6.2 g
Sugar Alcohol	6.2 g	0.0 g

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Nutrition Facts

------------------------------------------

Servings: 36

Serving Size: 1 cookie
Calories: 48

------------------------------------------
Total Fat: 4.1g (5 %)
 Saturated Fat: 0.3g (2 %)
 Polyunsaturated Fat: 1.0g
 Monounsaturated Fat: 2.6g
Cholesterol: 0mg (0 %)
Sodium: 22mg (1 %)
Total Carbohydrate: 7.7g (3 %)
 Fiber: 0.8g (3 %)
 Net Carbs: 0.7g
 Total Sugar: 0.4g
 Sugar Alcohol: 6.2g
Protein: 2.0g (4 %)

------------------------------------------
Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.0mcg (0 %)
------------------------------------------
Calcium: 19mg (1 %)
Iron: 0.26mg (1 %)
Magnesium: 21mg (5 %)
Potassium: 56mg (1 %)

------------------------------------------

Glycemic Index

:

2.1

Glycemic Load

:

0.1

Sources of Inspiration

https://www.kitchensanctuary.com/chewy-amaretti-cookies/#recipe

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