For September’s first recipe I tried something a little different to my usual buttery drop cookies with a recipe from “The Cook’s Encyclopedia of Cookies” by Hilaire Walden. These amaretti are almond flour cookies, thus implicitly gluten-free, and contain no butter. By weight they are primarily made up of almond flour and sugar so they taste pretty good, too. The ambitious part for me was beating egg whites for the base, generally one of the more delicate tasks in baking, but I’m happy to report that it worked out just fine and I wound up with some delightful cookies.
Regarding Recipes 