Aquafaba amaretti

Source: Love and Olive Oil

Ingredients

• 2 1/2 C (240 g) almond flour
• 3/4 C (170 g) granulated sugar
• Pinch salt (1/8 tsp)
• 1/4 C (60 g) aquafaba
• 1/2 tsp almond extract
• Confectioner’s sugar, to coat

Directions

1. Preheat oven to 300 F. Stack two cookie sheets and line the top with parchment.
2. In large bowl, whisk together almond flour, sugar, and salt.
3. In a mixing bowl or a stand mixer, whip the aquafaba and lemon juice until they hold stiff peaks. (If it slides when you move the bowl, keep beating.)
4. Add aquafaba and almond extract to dry ingredients and stir until a soft, stick dough is formed.
5. Portion dough into 1” balls and roll until smooth. Roll in powdered sugar and place on baking sheet.
6. Bake 30-35 minutes. When cool, store in an airtight container.

Notes

• This is the version I discovered while trying to find recipes where I could sub aquafaba for egg whites. The original recipe from Love and Olive Oil is also good.