Raspberry Amaretti

Preheat the oven to 325º F. Line 1-2 baking sheets with a Silpat baking mat.

In a small bowl, mash the raspberries. Transfer them to a cheesecloth or fine sieve over another bowl. Press and squeeze the raspberries to extract at least 5 tablespoons of juice. Discard the pulp. Set the juice aside.

Attach the beater bowl and balloon whisks to your Ankarsrum mixer. Pour in the egg whites. Whip at low speed (1 o’clock), gradually increasing to high (8 o’clock) until stiff peaks form, about 1 minute. Ensure the bowl is completely clean and dry for the best results.

Transfer the egg whites to a separate bowl and wipe the beater bowl clean. Reattach the beater bowl with the cookie whisks.

Add the almond flour and sugar. Mix at low speed (2 o’clock) for 5–10 seconds to combine. Add the egg whites, 5 tablespoons of raspberry juice, and almond extract. Mix at medium-low speed (3 o’clock) until smooth and well-combined, about 20 seconds.

Spread the powdered sugar on a plate or shallow bowl. Dust your hands with powdered sugar. Using a small cookie scoop, portion the dough into 1-inch balls.

Roll each ball smooth in your hands, then coat in powdered sugar until completely covered.

Arrange the cookies, 1 inch apart, on the prepared cookie sheet. Gently press the cookies with the bottom of a glass. Bake the cookies for 25 minutes until slightly crisp on the outside and soft on the inside.

Cool the cookies on the baking sheet for 10 minutes, then use a spatula to cleanly lift the cookies from the Silpat and transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 5 days.

Notes: For optimum flavor, enjoy the cookies at least one day after baking. Flattening the cookies is optional. If you prefer a round amaretti, simply bake after rolling them in the powdered sugar. Use the Ankarsrum Stainless Steel Beater Bowl for whipping the egg whites. This ensures that there is no residual oil in the bowl, allowing the egg whites to whip to perfection.