AMARETTI BISCUITS
These light and very almondy amaretti are crisp on the outside and slightly chewy inside. Whip up a batch for edible presents - you can dust them with icing sugar for a pretty finish.
Provided by Gino D'Acampo
Categories Cakes and baking
Yield Makes approximately 20 biscuits
Number Of Ingredients 5
Steps:
- Preheat the oven to 170C/325F/Gas 3.
- In a large bowl beat the egg whites until firm. Mix the sugar and the almonds gently into it. Add the amaretto liquor and fold in gently until you have a smooth paste.
- Place some baking paper on a baking tray and lightly brush with butter. Using a teaspoon place small heaps of the mixture approximately 2cm/¾in apart, as they will expand while cooking. Bake for approximately 15 minutes until golden brown. Leave to cool slightly then serve or store in an air-tight container.
ITALIAN AMARETTI BISCUITS (COOKIES)
Make and share this Italian Amaretti Biscuits (Cookies) recipe from Food.com.
Provided by Jen T
Categories Dessert
Time 30m
Yield 20 biscuits/cookies, 20 serving(s)
Number Of Ingredients 6
Steps:
- Combine the ground almonds with sugar, egg whites, vanilla and almond essence and mix well in small bowl of electric mixer.
- Beat mixture on medium speed for 3mins.
- Allow mixture to stand for 5 minutes.
- Prepare trays by lightly greasing and dusting with a little flour. Shake off excess flour.
- Spoon mixture into a piping bag fitted with a 1cm (1/2") plain tube.
- Pipe in a circular motion from centre to make biscuits 4cm (11/2") in diameter onto prepared trays.
- Place a blanched almond on top of each biscuit.
- Bake in a moderate oven 350'F/180'C for 12-15 mins or until tops are lightly browned.
- Leave on tray a few minutes before removing with a spatula to cool on a wire rack.
AMARETTI BISCUITS
Enjoy these moreish amaretti biscuits that are crisp on the outside and deliciously chewy in the middle - they'll go down a treat with guests at an afternoon tea
Provided by Cate Dixon
Categories Afternoon tea
Time 35m
Number Of Ingredients 6
Steps:
- Rub half the lemon zest into the caster sugar in a bowl using your fingertips until the mixture looks slightly damp. Set 2 tbsp of the lemon sugar aside, then stir the ground almonds into the rest until combined.
- Pour the egg whites into a large, clean bowl and whisk for 3-5 mins until stiff peaks form. Gradually whisk in the 2 tbsp of reserved lemon sugar to help stabilise the egg.
- Mix half the beaten egg whites and the almond liqueur (if using) into the dry ingredients until you have a smooth paste, then fold in the remaining egg whites until just incorporated. Chill for 1 hr.
- Heat the oven to 190C/170C fan/gas 5 and line two large baking trays with baking parchment. Roll tablespoons of the chilled dough into 15 even-sized balls.
- Fold the remaining lemon zest into the icing sugar, then roll the balls in this and place 2cm apart on the prepared trays. Dust with a little extra plain icing sugar, then bake for 13-15 mins until lightly golden but still soft. Leave to cool on the trays for 10 mins, then transfer to a wire rack and leave to cool completely. Will keep in an airtight container for up to 10 days. Dust with more icing sugar just before serving.
Nutrition Facts : Calories 138 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 0.1 grams fiber, Protein 4 grams protein, Sodium 0.03 milligram of sodium
AMARETTI
This is the classic Italian almond macaroon. When first baked they are crispy on the outside and chewy on the inside. As they sit, they get crunchy throughout. Delicious with any fruit dessert.
Provided by Kevin Ryan
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
- In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
- Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.
Nutrition Facts : Calories 265.7 calories, Carbohydrate 30.3 g, Fat 13.8 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 1 g, Sodium 16.8 mg, Sugar 26.1 g
EASY SUGAR-DUSTED AMARETTI BISCUITS
This is a delightfully light, airy and simple cookie which is a perfect addition to your Christmas collection. The recipe was found in The Canadian Living Cooking Collection Muffins and Cookies.
Provided by Dreamer in Ontario
Categories Dessert
Time 1h20m
Yield 30 cookies
Number Of Ingredients 6
Steps:
- In food processor, blend almonds and 1/4 cup of the icing sugar until finely ground.
- Blend in remaining icing sugar and flour.
- In bowl, beat egg whites until soft peaks form.
- Gradually beat in granulated sugar until stiff glossy peaks form.
- Fold in the nut mixture and the almond extract.
- Grease baking sheet and preheat oven to 300°F.
- Using a pastry bag, pipe biscuit mixture into 1 1/2 inch wide mounds about 1 1/2 inches apart.
- Bake in 300F oven for 40 to 45 minutes until golden brown.
- Turn off the oven and allow the biscuits to dry inside the oven for 20 minutes.
- Remove from oven and cool on racks.
- Dust with icing sugar.
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