This is a fun, pink adaptation of a traditional Italian Amaretti. I adjusted it to my lower sweetness level with coconut nectar and stevia. You can dust with powdered sugar or ground coconut sugar for that extra added sweetness and traditional look.
Raspberry Amaretti4 Egg Whites (5 if small eggs) 1 cup Coconut Sugar 5 drops Stevia 3 cups Almond Flour 1 tsp. Water if needed 1.2 oz Freeze-dried Raspberries (1/4 cup ground) 20-30 Fresh or Frozen Whole Raspberries | Just Almond Amaretti 4 Egg Whites (5 if small) 1 cup Coconut Sugar 3 cups Almond Flour 1 tsp. Almond Extract 1 tsp. Water if needed Powdered sugar or powdered coconut sugar Follow the instructions below, just leave out the raspberry. |
 | Preheat oven to 400 degrees. Blend/grind freeze dried raspberries to a fine powder. 1/4 cup Sift your coconut sugar if clumpy. |
 | Separate your egg whites and whisk for a few min until you have stiff peaks. Fold in the almond flour, coconut sugar, stevia and dried raspberry powder. This mixture should be moldable in texture. use water to adjust if needed. |
 | Either roll a raspberry into the center and cover or let it sit on top. Your choice. I prefer the surprise of the raspberry when you bite into it, but the raspberry on top is festive and beautiful, too. |
 | Dust or roll in powdered sugar. Bake for 12-17 min. This batch makes 20-30 cookies depending on how big you make them. |
 | Once cooked for 5-10min, smash them with a fork if you like them flat. Then finish cooking. |
