Pistachio Amaretti Cookies (Print Version)

# Ingredients:

01 - 1 large egg

02 - ½ cup granulated sugar

03 - ½ teaspoon Amaretto or vanilla extract

04 - 1 cup almond flour

05 - ¾ cup ground pistachios

06 - ¼ teaspoon baking powder

07 - 2 tablespoons powdered sugar

08 - 2 tablespoons chopped pistachios, for coating

# Instructions:

01 - Preheat oven to 325 F and prepare two baking sheets with parchment paper.

02 - In a large bowl, beat the egg and sugar. Stir in the Amaretto or vanilla extract. Add the almond flour, ground pistachios, and baking powder. Stir until combined into a firm dough.

03 - Shape tablespoonfuls of dough into a ball. Lightly dredge in the powdered sugar, shaking off excess. Press down lightly into the chopped pistachios and place pistachio-side up on the prepared baking sheets.

04 - Bake for 16 minutes or until golden, with crackled tops and lightly browned undersides.

05 - Transfer cookies to a rack to cool. Store in an airtight container for 3-4 days.

# Notes:

01 - If ground pistachios are unavailable, grind shelled pistachios into a fine flour using a food processor.

02 - Baking time may vary by oven. Check the cookies after 15 minutes to ensure they don’t burn.

03 - Store amaretti in a tightly sealed container to retain their chewy texture. Otherwise, they may harden.

04 - Amaretti cookies can also be frozen for longer storage.

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