Easy Soft Almond Cookies Amaretti Morbidi Food

EASY, SOFT ALMOND COOKIES (AMARETTI MORBIDI)

Easy, Soft Almond Cookies (Amaretti Morbidi) image

A delicious and very easy cookie, perfect for all almond lovers everywhere.

Provided by Marilena Leavitt

Categories Cookies

Time 40m

Yield 3 dozen cookies

Number Of Ingredients 7

Ingredients

7 oz. almond flour or very finely ground almonds (a little over 2 cups)
7 oz. granulated sugar (a little less than a cup)
2 TBSP. All-purpose flour
--- pinch salt
2 lrg. egg whites
¾ tsp. almond extract
--- --- confectioners' (or icing) sugar

Steps:

In a large bowl, sift together the almond flour, granulated sugar and all-purpose flour.
In a smaller bowl, whisk the egg whites with a pinch of salt until the whites are foamy and fall into soft mounds (not quite soft peaks). Whisk in the almond extract. Add the egg whites to the bowl with the dry ingredients and stir until it all comes together, kneading lightly with your hands if necessary, until it forms a very sticky dough.
Lightly dust your hands with confectioners' sugar to prevent any dough from sticking to your hands and pour some extra confectioners' sugar into a large soup bowl or rimmed plate. Scoop out pieces of dough with a small cookie scoop or spoon then form the dough into 1-inch balls. Roll each ball in the confectioners' sugar, then arrange them on parchment paper-lined sheets, leaving 1-inch of space between the cookies.
Preheat the oven to 300°F. While the oven heats up, let the cookies sit out and dry a little.
When the oven is ready, bake the cookies for 20 to 22 minutes or until the tops are cracked and the bottoms are just barely golden. Do not over bake-the cookies should still look slightly "underdone" when ready. Let them cool for 2 to 3 minutes on the baking sheets before transferring them to wire racks to cool completely.

EASIEST AMARETTI COOKIES EVER

Easiest Amaretti Cookies Ever image

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

Ingredients

1/2 cup light cane sugar, finely ground
1 large egg white
1 cup almond flour
1/3 teaspoon almond essence
whole pecans (optional) or amarena cherry, for decorating (optional)

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.

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