Amaretti


A traditional nut paste cookie made with ground almonds, this is the crisp style of amaretti, although if you bake them less the cookies will have more of a chewy texture. Before baking, you can either press one whole blanched almond into each cookie, or instead sift a little powdered sugar on top of each.

Buon Appetito!
Deborah Mele 2011


Crisp Amaretti

Yield: About 30 Cookies

Prep Time: 20 mins

Cook Time: 30 mins

This version is a little more crisp with a wonderful almond flavor.

Ingredients:

2 1/2 Cups Blanched Almonds
1 1/4 Cups Superfine Or Powdered Sugar
3 Egg Whites
1 Teaspoon Almond Extract
1 Tablespoon Flour
Icing Sugar Or Whole Blanched Almonds

Directions:

Grind the almond to a fine powder with the sugar in a food processor.
Beat the egg whites until stiff peaks forms.
Fold this mixture into the ground almonds along with the extract.
Using a pastry bag, pipe out the mixture the size of walnuts onto a parchment lined baking sheet, lightly dusted with flour.
Let sit at room temperature for 2 hours.
Preheat the oven to 300 degrees F.
Bake the cookies for about 30 minutes or until lightly golden in color.
Let cool thoroughly, and store in airtight containers.



 


One Response to “Amaretti”

  1. 1
    Rose — December 14, 2016 @ 11:06 pm

    If I have almond flour would measurement be the same and do I still use the sugar

    [Reply]

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