Recipe for Chestnut Cream Amaretti (Gluten-Free)

In a mixing bowl, combine the almond flour with 120 g of powdered sugar.

Add the egg whites and mix well to incorporate them. Then do the same with the chestnut cream.

Cover the bowl and place it in the refrigerator for 1 hour.

Preheat the oven to 180°C, static heat.

With slightly damp hands, shape balls the size of a walnut, flatten them slightly, and roll them in powdered sugar.

Place on a baking sheet lined with parchment paper, spacing them apart.

Bake and cook for about 15 minutes or until the edges start to brown. Keep an eye on the baking, as the cookies should not bake too much; otherwise, they will harden as they cool.

Let cool before tasting.

To finish, store in an airtight metal container.