Vegan Amaretti cookies


I decided to try making these fantastic looking vegan Amaretti cookies from the Holy cow website . On first glance I knew I wanted to make an addition of Amaretto liquor , just to heighten the almond flavor . the next change came in changing the almond flour to grinding blanched toasted almonds to a semi fine grind . The last change came about once the cookies were baking . In order to keep the cookies from crisping up too much , I cut the baking time down to almost half the baking time , that is 1 5  minutes . Hope this works ,I certainly loved the final product.

Photograph by Rahul Mahtani

1  1/2 cups ground , blanched toasted almonds

1/ 2 cup whole wheat pastry flour ( or all purpose )

1 tsp baking powder

1/4 tsp salt

1 tsp vanilla extract

1 tsp almond extract

3 tsp EnerG egg replacer , mixed with 2 tbs Amaretto liquor plus 2 tbs water (or 4 tbs water0

3/4 cup to 1 cup powdered confectioners’ sugar

Mix together the almond flour , pastry flour and baking powder.

In a food processor , or by hand , add to the flour mixture and sugar , the two extracts , and the egg replacer mixture . If using a food processor , pulse a few times to mix the ingredients .

The dough will be sticky . With a teaspoon place rounded mounds on a parchment lined cookie sheet .

Bake in a preheated 300 degree oven for about 15 minutes ( the original recipe called for 25 to 30 minutes ) until the tops are lightly browned , and the bottoms are a deeper , richer golden brown .

Place the sheet on a rack to cool about 10 minutes . Then , using a thin spatula , remove the cookies from the cookie sheet and place directly on the rack to cool slightly .

When cooled , sprinkle the tops with some powdered sugar.

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One Response

  1. This looks amazing. I’m always on the lookout for delicious vegan baked goods. Thanks!

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