AMARETTI - ITALIAN CHEWY ALMOND COOKIES
Amaretti cookies are probably the world's most famous Italian cookies.And for a good reason! Slightly crunchy on the outside they're perfectly chewy inside.
Provided by Italian Recipe Book
Categories Cookies
Time 30m
Number Of Ingredients 6
Steps:
- If you're using whole peeled almonds, toast them in the oven until lightly brown. This will give a darker color and more bright flavor to amaretti.
- Once almonds reach desired color, cool them completely.
- Pulse almonds and bitter apricot kernels (if you opt to use those as in traditional Italian recipe) with sugar in a food processor as finely as you can.
- NOTE: if you are using almond flour, use confectioners sugar instead of regular sugar. This way you don't need to use a food processor. Simply mix everything in the bowl.
- Add almond extract.
- Beat egg white with a pinch of salt until completely white and fluffy.
- Start to fold egg white into sugar and almond mix. Add a couple of table spoons at a time. You should reach silky and stiff consistency of the cookie dough. NOTE: You may not need to use all egg whites, just enough to get the dough together.
- Sprinkle work surface with some powdered/confectioners sugar.
- Pinch off some dough and roll it into ⅔ of an inch rope.Using a dough scraper cut the rope into ⅔ of an inch pieces.
- Roll each "pillow" giving it a ball shape (size of a walnut) and roll it in generous amount of confectioners sugar.
- Place each cookie on a baking sheet lined with parchment paper.Decorate with an almond nut (optional).
- Bake in preheated to 350F oven for 12-15 minutes, just until inside the crinkles amaretti become lightly brown.
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
AMARETTO
This is really right on for Amaretto!! It's hard to tell it from the real thing!
Provided by Marjory
Categories Drinks Recipes Liqueur Recipes
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
- Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 25.7 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 3.7 mg, Sugar 25.6 g
AMARETTI BISCUITS
Classic Italian after-dinner treats and suitable for gluten-free guests, too.
Provided by Christina Mackenzie
Categories Quick fixes Jamie Magazine Afternoon tea Christmas Mother's day Baking
Time 25m
Yield 50
Number Of Ingredients 6
Steps:
- Preheat the oven to 170ºC/gas 3, and grease and line two baking sheets.
- In a bowl, whisk the egg whites until firm. Gently fold in the sugar, almonds and amaretto to make a smooth paste.
- Using a teaspoon or a piping bag, place dollops of the mixture on the trays, 2cm apart.
- Bake in the oven for 10 to 15 minutes, or until lightly golden. Transfer to a wire rack to cool, before dusting with icing sugar.
Nutrition Facts : Calories 76 calories, Fat 4 g fat, SaturatedFat 0.3 g saturated fat, Protein 2 g protein, Carbohydrate 7.8 g carbohydrate, Sugar 7.7 g sugar, Sodium 0 g salt, Fiber 0 g fibre
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
CHEWY AMARETTI (ITALIAN ALMOND COOKIES)
Chewy Amaretti or Italian Almond cookies are a must-have on every Italian cookie tray. These cookies are crisp on the outside but chewy on the inside.
Provided by Nadia Fazio
Categories Dessert
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large bowl, beat the egg and sugar. Stir in the Amaretto and almond extracts.
- Add the almond flour and stir until combined. Stir in the flour and baking powder until a firm dough is formed.
- Shape scant tablespoonfuls of dough into a ball. Lightly dredge in the powdered sugar, shaking off excess sugar. Place on baking sheet and top with an almond or maraschino cherry, if desired. Continue with remaining dough.
- Bake for approximately 15 minutes until lightly browned underneath and the tops of the cookies are crackled. Cool on a rack before serving.
Nutrition Facts : Carbohydrate 7 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 3 mg, Fiber 1 g, Sugar 5 g, Calories 71 kcal, ServingSize 1 serving
AMARETTI TORTA
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Grease a 10-inch cake pan and line the bottom with parchment paper.
- Combine the 20 amaretti cookies and the chocolate in a food processor. Run the machine until the mixture is very finely minced. Set aside.
- Using an electric mixer and a large bowl, cream together the butter and sugar until pale yellow, about 2 minutes. Add the egg yolks 1 at a time, incorporating each yolk before adding the next. Once all the eggs are added continue to cream the mixture together until light and fluffy, about 4 more minutes. Add the orange liqueur. With the machine on low, add the flour and the chocolate amaretti mixture. Mix well after each addition.
- In medium bowl whip the egg whites using an electric mixer until stiff peaks form, about 3 minutes. Add 1/3 of the whipped egg whites into the cake mixture until well combined. Gently fold in the remaining whipped egg whites. Pour the batter into the prepared cake pan. Bake until a toothpick comes out clean, about 45 to 50 minutes.
- Let the cake cool in the pan on a wire rack for 10 minutes. Turn the cake out onto a platter and continue to cool to room temperature. Top with the orange marmalade in an even layer. Sprinkle the remaining crushed amaretti cookies over the top of the cake. Slice and serve.
AMARETTI COOKIES
Make and share this Amaretti Cookies recipe from Food.com.
Provided by waterbaby09
Categories Dessert
Time 25m
Yield 3 1/2 dozen, 15 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Line two baking sheets with parchment paper.
- 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, mix well after each addition.
- Continue mixing the dough until very smooth, about 3 to 4 minutes.
- Place a tablespoon of dough on the cookie sheet (space them 1 inch apart).
- Lightly press the top of each cookie to smooth out the surface.
- 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.
- When cool gently peel cookies from parchment.
- Note: If they stick to the parchment, turn the paper over, take a damp paper towel and gently wipe the bottom of the parchment paper to loosen the cookie.
Nutrition Facts : Calories 127.4, Fat 4.5, SaturatedFat 0.4, Sodium 8.9, Carbohydrate 21, Fiber 0.8, Sugar 19.2, Protein 1.9
AMARETTI-STUFFED PEACHES
Categories Dessert Bake Peach Summer Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Melt 2 tablespoons butter and pour into a 13- by 9-inch glass or ceramic baking dish.
- Pulse 3/4 cup crumbled amaretti in a food processor until finely chopped, then add flour, sugar, salt, and remaining 2 tablespoons butter. Blend until butter is incorporated, then add egg and blend until smooth.
- Scoop out just enough peach pulp from center of each peach half with a melon-ball cutter or a small spoon to create a 1-inch-deep cavity. Arrange peaches, cut sides up, in baking dish, then brush skins with melted butter from dish. Divide amaretti mixture among cavities, then sprinkle remaining 1/4 cup crumbled amaretti over filling. Bake until filling is puffed and crisp, 40 to 50 minutes. Serve warm or at room temperature.
AMARETTI
I've been making and eating these cookies for as long as I can remember. They are perhaps one of my favorite cookies of all time. No Italian Cookie tray is complete without them. They have a crisp outside but a moist and chewy center fragrant in almond flavor! I think almond paste is wonderful when creating this cookie and...
Provided by Annamaria Settanni McDonald
Categories Cookies
Time 40m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 325'F. Line cookie sheets with parchment paper.
- 2. Break almond paste into small pieces and place into food processor or mixer. Add sugar and mix well. Add the egg whites and mix until moist, about 2-3 minutes.
- 3. Pipe using a large star tip into rounded swirls about 2 inches in diameter or roll into a ball and gently press down a little and top with half of a maraschino cherry, almond or espresso coffee beans. Cookies should be at least 1 inch apart.
- 4. Bake 20 minutes on middle shelf, move to upper shelf, (about 4" above middle shelf); for approximately 8 minutes until light golden brown. Move parchment paper with cookies onto baking racks to cool. When completely cool carefully peel macaroons off paper. Store in airtight container. Buon Appetito!
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.
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
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