Almond Amaretti Cookies – Vegan version

👨‍🍳 Method

1. 1
   Preheat the oven to 160°C (320°F) and line a baking sheet with parchment paper.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Mix the flour, sugar and salt.
3. 3
   Whip the aquafaba, to a coarse foam.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip aquafaba in a clean, dry bowl, without a drop of yolk.
4. 4
   Add the date syrup and vanilla to the foam and mix lightly.
5. 5
   Fold the dry mixture into the foam gently, into a sticky dough.

   ⚙ FoldingSilicone spatula

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
6. 6
   Roll tablespoons of dough into balls the size of a walnut and place on the baking sheet, spaced apart.

   Baking pan

   💡Roll with damp hands: the soft dough won't stick, and the balls come out smooth.
7. 7
   Press whole almond onto each cookie.
8. 8
   Bake 18–22 minutes, until the cookies are golden at the edges.

   ⚙ BakingOvenBaking pan

   💡Cookies that look too soft coming out of the oven firm up as they cool. Take them out when just the edges are golden.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9. 9
   Let cool completely before serving.