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.
Deborah Mele 2011
Yield: About 30 Cookies
Prep Time: 20 mins
Cook Time: 30 mins
This version is a little more crisp with a wonderful almond flavor.
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
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.