Italian Amaretti Biscuits Cookies Food
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
ITALIAN AMARETTI COOKIES
These are by far one of my most favorite cookies.I love going to italian weddings and bridal showers because theres always tons of these delicious chewy cookies. This recipe was taken from a blog called Sweet Pea. I also LOVE pistachio ammaretti, substitute 1 1/2 cups almonds for ground pistachios
Provided by Mortadella1985
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- 1.Position the oven rack so that it is at the bottom of the oven.
- 2.Preheat your oven to 180°C (350°F).
- 3.Check that your ground almonds are as fine as possible. You can always pass them through a blender to make sure.
- 4.In a large mixing bowl, combine the ground almonds, salt and sugar, mixing well with a fork.
- 5.Next mix in the eggs (all at once - no need to beat in advance), and almond essence.
- 6.Line two cookie sheet with baking paper, and using a tablespoon, make round balls of cookie dough and place them on the baking sheet (leaving 2cm of space between each).Press either an almond or pistachio onto thetop of ech cookie.
- 7.Cook for 10 minutes on the lowest rack in the oven, then move the rack to the middle of the oven and bake an additional 5 minutes.Leave to cool on the baking sheet for at least 5 minutes.
- 8.Using a small sieve, sprinkle each cookie with a light dust of powder (icing) sugar.
Nutrition Facts : Calories 145.6, Fat 6.8, SaturatedFat 0.7, Cholesterol 35.2, Sodium 11.8, Carbohydrate 19.1, Fiber 1.4, Sugar 17.3, Protein 3.6
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.
BONNIE'S AMARETTI COOKIES
This recipe, from Elayne Kitchen of Norwalk, Connecticut, is her daughter Bonnie's delicious variation on Italian amaretti, airy almond drop cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 5
Steps:
- Line three baking sheets with Silpat baking mats.
- Grind almonds with granulated sugar in the bowl of a food processor until fine. Transfer to a medium bowl. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Add almond extract. Gently stir egg-white mixture into almond mixture to form a thick paste.
- Drop dough in rounded teaspoons onto prepared baking sheets about 1 1/2 inches apart. Dust with confectioners' sugar, and let stand at room temperature to dry for 2 hours.
- Place rack in center of oven, and preheat oven to 300 degrees. Transfer sheets to oven, and bake amaretti until edges are golden and cookies are firm, 20 to 25 minutes. Transfer cookies to a wire rack to cool. Dust with confectioners' sugar. Repeat with remaining cookie dough.
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