- 3 cups blanched almond flour
- 1¼ cups cannasugar*
- 4 large egg whites, room temperature, divided use
- Pinch salt
- 1/16 teaspoon almond extract
- 1½ cups blanched almonds, sliced
Heat oven to 300 F. Line two baking sheets with parchment paper; lightly butter paper.
In large bowl, combine almond flour and cannasugar. In another glass or metal bowl, whip 3 egg whites with pinch of salt to soft peaks. Gently fold whites into almond-cannasugar mixture; mix in almond extract until dough forms a smooth, cohesive ball.
Shape dough into 1¼-inch balls. In small bowl, froth remaining egg white. Put sliced almonds on plate. Coat each ball in egg white then roll almonds.
Bake, rotating sheets once halfway through, until amaretti are light golden brown, about an hour. Remove from oven. After a few minutes, use a metal spatula to transfer to cooling rack. Cool before serving.
Makes 45 cookies about 18.6 mg THC each based on a 15 percent strain.
*Get the recipe for cannasugar here.
Recipe adapted from Marcella Hazan’s “Essentials of Classic Italian Cooking,” (Knopf, 2011).
Photography by Eva Kolenko
Food styling by Adam Pearson
Prop styling by Stephanie Hanes