Sugar-Free Amaretti Biscuits
Delightfully crisp on the outside and soft within, these sugar-free amaretti biscuits are a guilt-free twist on the classic Italian treat. Crafted with almond flour, granulated erythritol, and whipped egg whites, these gluten-free and low-carb biscuits offer the perfect balance of sweetness without added sugar. Fragrant almond and vanilla extracts elevate their aroma, making them a sophisticated snack or dessert option. Ideal for those following a keto or diabetic-friendly diet, these easy-to-make amaretti biscuits come together in just 40 minutes, providing 24 irresistibly nutty bites. Perfectly pair them with your favorite coffee or enjoy them on their own for a satisfying treat.
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Recipe Information
Ingredients
- 200 grams Almond flour
- 150 grams Granulated erythritol
- 3 large Egg whites
- 1 teaspoon Almond extract
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, granulated erythritol, and salt. Mix well to ensure even distribution of the erythritol throughout the almond flour.
In a separate bowl, whip the egg whites to soft peaks using an electric mixer. This should take about 3 to 5 minutes on medium speed.
Gently fold the whipped egg whites into the dry mixture. Start by adding a small portion of the egg whites to lighten the mixture, then fold in the rest until just combined.
Add almond extract and vanilla extract to the mixture. Continue to fold gently until fully incorporated but be careful not to deflate the mixture.
Using a spoon or a small cookie scoop, portion the dough into small balls, approximately 2.5 cm (1 inch) in diameter. Place them onto the prepared baking sheet, spacing them about 3 cm (1.2 inches) apart.
Lightly press the tops of the dough balls to flatten slightly, giving them the classic Amaretti shape.
Bake in the preheated oven for 20-25 minutes, or until the edges start to turn golden brown.
Remove the baking sheet from the oven and let the biscuits cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the biscuits in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
52 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 0.3 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 27 mg | 1% | |
| Total Carbohydrate | 8.1 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.4 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 66 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
