Hello, Fellow Quarantinos! Hope you’re trying to stay as positive and productive throughout this madness we’re living in that feels every bit like a movie. I’m quite the silver lining, glass half full kind of person though, so I’m taking this entire situation as a blessing in disguise, a forced break from the never-ending retrace of life, and an opportunity to slow down and try all those recipes we otherwise never quite had the time for. Enter, soft amaretti morbidi cookies.

A recent pantry and refrigerator declutter revealed (amongst many long-forgotten splendors) a bag of organic almond flour. I immediately knew I wanted to recreate the amaretti cookies I tried at Yvette’s place , especially the butterfly pea flower tea flavored ones. A quick google search instantly revealed a beautifully curated recipe post featuring a few different flavors fo amaretti, by Love and Olive Oil. I especially appreciated the level of detail she went into regarding different amounts and stiffnesses of the egg white peaks she tries, and the lovely video tutorial she has filmed.

 

I decided to make two flavors: matcha and butterfly pea flour. What I did differently from her though was:

• I mixed all the other dry ingredients first and then split them in half before I mixed in the matcha and butterfly pea flower powder in each bowl
• The batch with butterfly pea flower tea required twice as much egg white as the batch with matcha
• I used double the amount of matcha that she used, because I like s stronger flavor, and not just the color
• I used less sugar because I don’t like for the amaretti to be too sweet

You can find the original recipe on Love and Olive’s website, but below is the very slightly adapted one I used:

Ingredients:

Matcha Amaretti:

• 100 grams sifted almond flour
• 50 grams granulated sugar
• A pinch of salt
• 30 grams egg whites
• 1/8 teaspoon lemon juice
• 1/4 teaspoon almond extract
• 2 tsp culinary grade matcha
• confectioners’ sugar, to roll the amaretti in

Butterfly Pea Flower Tea Amaretti:

• 100 grams sifted almond flour
• 50 grams granulated sugar
• A pinch of salt
• 60 grams egg whites
• 1/8 teaspoon lemon juice
• 1/4 teaspoon almond extract
• 1 tsp butterfly pea flower tea powder
• confectioners’ sugar, to roll the amaretti in

 

Method:

1. Preheat oven to 145 degrees Celsius. Use a Silpat mat on a cookie sheet, to prevent the bottoms of the cookies from browning.
2. In a large bowls, whisk together almond flour, sugar and salt until evenly incorporated. If you’re making both flavors, you’ll naturally need separate bowls for each flavor.
3. Using an electric whisk or stand mixer, whisk the egg whites and lemon juice until you’ve got soft peaks
4. Add the whisked egg whites and almond extract to the dry ingredients. Mix well until well-incorporated and you have a soft, sticky dough.
5. Lightly dust your hands with powdered sugar. Use a small cookie scoop to portion dough into 1-inch balls. Roll into a smooth ball, then roll in powdered sugar. Arrange on parchment or silicon-lined baking sheets, leaving 1 inch of space between cookies.
6. Bake for 30 to 35 minutes until tops are cracked and bottoms are just barely golden. If you prefer crunchier cookies you can give them an extra 5 minutes or so or until the tops begin to brown too. Remove from oven; let cool a few minutes, then transfer to wire racks to cool completely.
7. Cookies will keep at room temperature in an airtight bag or container, for up to 5 days.