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
SOFT AMARETTI COOKIES
There are infinite variations of this classic Italian cookie. I'd like to share this simple, gluten free recipe for Soft Amaretti Cookies with all of you.
Provided by Maria Vannelli RD
Categories Dessert
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 325° F. Position rack in the center.
- Line large baking sheet with parchment paper.
- In a large bowl, whisk almond flour and sugar together.
- Add grated lemon zest and whisk a few more times. Set aside.
- In a separate bowl, whisk egg whites to a soft peak stage.
- Whisk in the bitter almond extract.
- Gently incorporate the egg whites to the dry ingredients. Once the dough is completely moist, you are done.
- Use the smallest ice cream scooper to portion the dough (about 1 tablespoon).
- With slightly damp hands, press your palms into the plate of sugar.
- Roll each ball of dough with your sugar coated palms and then again in the sugar found on the plate.
- Place on the paper lined baking sheet.
- Bake for about 25 minutes or until bottoms are golden brown in color.
- Cool before storing at room temperature in airtight containers. Will keep for 3-4 days.
Nutrition Facts : ServingSize 1 serving, Calories 62 kcal, Carbohydrate 7 g, Protein 1 g, Fat 3 g, Sodium 4 mg, Sugar 5 g
AMARETTI COOKIES
My DH loves amaretti, I haven't tried this recipe yet but hope it will be a favorite. It come from the Joy of Baking. After reading the review I added the choice of Amaretto or almond extract.
Provided by momaphet
Categories Dessert
Time 35m
Yield 3 1/2 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C) and line two baking sheets with parchment paper. Have ready a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip.
- Using Food Processor: Break the almond paste into small pieces and place in bowl of food processor, with the sugar. Pulse until the mixture is very fine.
- Add the egg whites in three additions, processing well after each addition. Then add extract or Amaretto. Continue processing the dough until very smooth (about one minute).
- Using Electric Mixer: Break the almond paste into small pieces and place in bowl of electric mixer along with the sugar. Mix on low speed until very fine.
- Add the egg whites in three additions, mixing well after each addition. Continue mixing the dough until very smooth, about 3 to 4 minutes.
- Fill the pastry bag with the almond mixture. Pipe 1 1/2 inch (3.75 cm) mounds onto the parchment paper, spacing about 1 inch (2.5 cm) apart.
- After you have filled the baking sheet with cookie mounds, take a damp paper towel and lightly press the top of each cookie to smooth out the surface (you want to smooth out the tip of dough at the top of each cookie caused from piping).
- Lightly sprinkle a little sugar on top of each cookie.
- Bake for 15 minutes, or until the cookies have risen, are a deep golden color and have tiny cracks.Remove from the oven and place baking pan on a rack to cool. When cool gently peel cookies from parchment. If they stick to parchment, turn the paper over, take a damp paper towel and gently wipe the bottom of the parchment paper to loosen the cookie.
- Makes 3 1/2 dozen.
- *Note: Make your own superfine sugar by processing regular granulated white sugar in your food processor for about 30 seconds or until sugar is ground very fine.
Nutrition Facts : Calories 547.8, Fat 19.1, SaturatedFat 1.8, Sodium 38.1, Carbohydrate 90.2, Fiber 3.3, Sugar 82.2, Protein 8.2
AMARETTI COOKIES (NO FLOUR AND LOW-FAT)
Make and share this Amaretti Cookies (No Flour and Low-Fat) recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 25m
Yield 40 cookies (approx)
Number Of Ingredients 5
Steps:
- Set oven to 350 degrees F.
- Line a cookie sheet with parchment or waxed paper, then generously grease the paper.
- Process the almonds in 2 batches in a food processor until finely ground.
- In a bowl combine the almonds with powdered sugar, vanilla and almond extract until blended, then stir in the egg whites; mix to combine (the batter will be sticky!).
- Drop from a teaspoon onto greased cookie sheet.
- Bake for abouit 15 minutes, or until lightly browned.
EASIEST AMARETTI COOKIES EVER
These crisp cookies are naturally gluten and dairy free. Preparation takes only 10 minutes and is very easy. If you press in an Amarena cherry before baking, cookies will be more chewy than crisp. When I was out of cherries I used pecans for decorating. Either way they are addictive ;-) Double or triple recipe if needed.
Provided by Suzy mom to 2
Categories Dessert
Time 40m
Yield 25 small cookies
Number Of Ingredients 5
Steps:
- Stir sugar and egg white until sugar has dissolved.
- Stir in amond flour and almond essence, but be careful: this mixture is too tough for a handmixer! I just dump everything in my bread machine and run the 'dough' program for a while until the dough is mixed evenly. A good food processor might do the job too ;-) Or just mix it thoroughly with a rubber spatula.
- Spoon the mixture into a cookie press to shape small round cookies or use a small ice cream scoop to form little balls.
- Place cookies 1/2 inch apart on greased cookie sheet or silpat.
- Bake for approximately 30 minutes at 300, place on lowest rack setting in your oven for the first 10 minutes.
- Cookies are done when they start to turn lightly golden. They will be chewy right after baking but will become very crisp overnight.
TRUE AMARETTI
Italian recipe for almond cookies, destined to be your favorite recipe ever! They are sure to disappear off your table.
Provided by Oana
Categories World Cuisine Recipes European Italian
Time 3h30m
Yield 45
Number Of Ingredients 5
Steps:
- Beat egg whites with an electric mixer fitted with the whisk attachment until foamy. Gradually add sugar and almond extract, continuing to beat until very stiff peaks form. Switch to the paddle attachment and mix in almond meal until dough comes together.
- Cover cookie dough with plastic wrap and refrigerate, 3 hours to overnight.
- Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
- Pour confectioners' sugar into a shallow bowl. Roll cookie dough into small balls and coat with confectioners' sugar. Arrange on the baking sheets.
- Bake cookies in the preheated oven until lightly browned and firm, 10 to 15 minutes.
Nutrition Facts : Calories 95 calories, Carbohydrate 15.1 g, Fat 2.1 g, Protein 4.9 g, SaturatedFat 0.2 g, Sodium 7 mg, Sugar 11.8 g
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