I’ve taken Amaretti cookies and turned them into a lightened up version that also happens to be seasonal to Fall! They’re lightened up easily with a simple swap of half of the sugar for natural sweetener. I prefer to use a stevia or monk fruit sweetener. The important thing here is that the sweetener should measure cup-for-cup like sugar. Other than that, feel free to use whichever you prefer.

The only real thing I did here to make them ‘Halloween’ was the sprinkles that I used. So honestly, you could swap out sprinkles for other seasonal colors and themes to change these cookies up! These also call for cake batter extract, which can be tricky to find in some places. If you don’t have it and can’t find it, no big deal, just use some vanilla extract instead!

Technically, the cookies should have come out with a powdered sugar outside, but that didn’t happen for me, so I dusted them with a little bit more for good measure. I was a little worried that my kiddo wouldn’t be a fan of these cookies, because almond flour can have a texture that not everyone enjoys, but strangely enough they were met with rave reviews despite the chew!

These also naturally end up being gluten free AND are super easy to make. So easy in fact, I think I’ll have my kiddo make them for themself next time instead.

Halloween Amaretti Cookies

Yield: 24

Author: The Skinny Fork (Amanda Plott)

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Almond based cookies all rolled up with seasonal sprinkles and powdered sugar before being baked to perfection!

Ingredients

2 1/4 C. Almond Flour
1/2 C. Sugar
1/2 C. Natural Sweetener
2 Egg Whites
1/4 Tsp. Lemon Juice
1/4 Tsp. Almond Extract
1/4 Tsp. Cake Batter Extract (Or Vanilla Extract)
1/4 C. Halloween Colored Sprinkles
Confectioners' Sugar

Instructions

Preheat the oven to 300 degrees F. and line a baking sheet with parchment paper or a silicone baking mat. Rest atop another cookie sheet and then set aside.
Whisk together the 2 1/4 C. Almond Flour, 1/2 C. Sugar, and 1/2 C. Natural Sweetener in a medium bowl; set aside.
In the base of a stand mixer whisk the 2 Egg Whites and 1/4 Tsp. Lemon Juice until soft peaks form.
Add the dry ingredients to the egg whites and stir together with the 1/4 Tsp. Almond Extract, and 1/4 Tsp. Cake Batter Extract.
Fold in the 1/4 C. Halloween Colored Sprinkles.
Place some Confectioners' Sugar in a bowl or on a plate and scoop out about 1 full tablespoon of dough to roll into a ball.
Toss lightly in the powered sugar and place 1" apart on the prepared cookie sheet.
Place the cookie sheet in the oven and bake for about 30 minutes or until the bottoms and edges are just slightly browning.
Once done, remove from the oven and allow to cool for 10 minutes before transferring to a wire rack to continue to cool completely.
Enjoy or store in a bag at room temperature for 3-5 days.

Nutrition Facts

Calories

85.28

Fat (grams)

5.3

Sat. Fat (grams)

0.45

Carbs (grams)

8.82

Fiber (grams)

1.11

Net carbs

7.7

Sugar (grams)

6.42

Protein (grams)

2.5

Sodium (milligrams)

4.2

Cholesterol (grams)

0

Nutritional Claims: Low Sodium • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Dairy Free • Gluten Free • Wheat Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • Fodmap Free • Kosher