Chill in the refrigerator for about 30 minutes a big basin and whipping blades. Ensure that they are dry and grease-free.
Preheat oven to 160C/ 325F.
Line the baking tray with parchment and grease them. Or use a silpat on the tray.
Getting the Cookie Dough ready:
Beat the egg white and the 250 grams of granulated sugar for 10 minutes or till the peaks stand. The mixture will have increased in volume and it will have a sheen.
Fold in the vanilla essence and the almond extract (if using) carefully.
Next, add the almond flour and fold. Take care the almond flour is well mixed and there are no streaks. Take care not deflate the egg whites.
Chill the dough: (optional)
If you live in warm climates chill the dough. Makes it easier to handle the dough.
Scoop and Roll:
Using an ice cream scoop or tablespoons or just your fingers eyeballing the dough make small balls from the dough.
Roll and coat the balls with the 3 tablespoons of granulated sugar. (see note 2)
If you want to highlight the crinkles dip in the powdered sugar.
Arrange on the Baking Tray:
Transfer the cookies to the lined baking tray. The cookies spread hence keep an inch of space between the cookies. Tap the tray lightly 2-3 times.
Baking and Storing:
Bake for 15 minutes for soft cookies and 25 minutes for biscotti like texture.
Transfer to a wire rack to cool before you serve. The cooled cookies you can store in an airtight container.
Notes
Protips:
Beat the room-temperature egg whites in a dry, grease-free chilled bowl. Chill the beaters also before using.
I need about 9 tablespoons of sugar to roll the cookie balls. The reason I believe is that our climate is hot.
I suggest that you pop the bowl of dough in the fridge for about 10 minutes before you make the dough balls.
Variations:
Chocolate-Dipped Amaretti: Cookies dippedin melted chocolate of your choice. Use dark, but milk and white chocolate. Use Nutella or ganache to sandwich the cookies.
Nutty Amaretti: Top the chocolate-dipped cookies with chopped nuts. Pistachios are my favourites but try desiccated coconut and sprinkles.
Tiramisu: Dip the cookies in coffee to make tiramisu!
Ice cream, Panna cotta: Add crushed cookies to the vanilla ice cream or panna cotta mixture before it sets. Or crumble some cookies on top. Hey wait it just struck me serradurra!
Truffles: Leftover cookie crumbs and ganache! Marriage made in heaven. Roll chocolate balls with cocoa powder, shredded coconut or cookies.