Pistachio and Amatriciana Crusted Almond Cookies
Crunchy exterior, chewy interior cookies with a flavorful combination of pistachio, Amatriciana sauce, and almonds.
Ingredients
- ●1 cup almondschopped
- ●1/2 cup maltyunsweetened malted milk powder
- ●2 tbsp italianAmatriciana sauce
- ●1 large eggsat room temperature
- ●1/4 cup sugargranulated
- ●1 cup flouralmond flour
- ●2 tbsp pistachiochopped pistachios
Instructions
- 1
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together the almond flour, sugar, and malted milk powder.
- 3
In a separate bowl, whisk together the eggs and Amatriciana sauce.
- 4
Add the chopped almonds to the egg mixture and stir until combined.
- 5
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- 6
Fold in the chopped pistachios.
- 7
Scoop the dough into balls and place on the prepared baking sheet.
- 8
Bake for 15-18 minutes or until the edges are golden brown.
- 9
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.