JAMARETTI COOKIES
These jamaretti cookies are inspired by the signature chewy texture of amaretti cookies and the bright jam filling of thumbprint cookies.
Provided by Laura | Tutti Dolci
Number Of Ingredients 16
Steps:
- Whisk together flour, baking powder, salt, and cinnamon in a medium bowl. Combine almond paste, orange zest, and sugar in a food processor and pulse until blended. Add butter, eggs, and almond extract, and blend until smooth. Add flour mixture and pulse just until a soft dough forms. Divide dough in half, scrape out onto two pieces of plastic wrap (dough will be sticky), shape into a disk, and wrap well. Chill dough until firm, 45 minutes to 1 hour (dough can be made ahead - see note below).
- Preheat oven to 350°F and line a rimmed baking sheet with parchment paper. On a lightly floured board, shape dough into two 14 x 3-inch logs; transfer to baking sheet.
- Bake logs for 15 minutes, until just set. Remove from oven and make an indentation down the center of each log with the back of tablespoon. Place apricot jam in a small bowl and warm briefly in the microwave (about 10 seconds). Stir jam to loosen, then fill the center of each log with jam. Return logs to oven and continue baking 12 to 14 minutes, until golden. Remove from oven and place baking sheet on a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, salt, orange zest, orange juice, and milk in a small bowl. Drizzle glaze over logs and let set before using a serrated knife to cut logs on the diagonal into slices. Store cookies in an airtight container at room temperature up to 3 days.
Nutrition Facts : Calories 145 calories, Carbohydrate 24
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
CHOCOLATE AMARETTI COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Adjust oven racks in the upper-third and lower-third positions. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Break the almond paste into small pieces and add it to the bowl of a food processer along with the sugar, cocoa powder and salt. Process until the almond paste is very finely chopped and well incorporated with the salt and sugar. Add the egg whites and vanilla, and process until a smooth dough forms, about 30 seconds. With a small scoop or spoon, dollop the batter onto the baking sheets, 1 tablespoon at a time, spaced 2 inches apart. Top each cookie with a few almond slivers and sprinkle with sanding sugar.
- Bake until the cookies have risen and cracked slightly but are still soft in the center, 13 to 14 minutes; rotate the baking sheets halfway through. Allow the cookies to cool completely on the baking sheets. Store in an airtight container.
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
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.
JAMARETTI COOKIES
Steps:
- 1. Whisk together flour, baking powder, salt, and cinnamon. In a food processor, pulse almond paste and sugar until smooth. Add butter and eggs and blend until smooth. Add flour mixture and pulse until dough forms. Divide into 4 equal pieces, wrap in plastic, and chill 30 minutes. 2. Preheat oven to 350 degrees. On a lightly floured surface roll each piece into a 10-inch log. Transfer logs to two parchment-lined baking sheets and flatten to about 2 inches across. Bake until just dry, 12 to 15 minutes. 3. Remove from oven; with the handle of a wooden spoon, make a trench down each log. Spread 2 tablespoons jam into each trench. Bake until golden brown, 8 to 10 minutes more. Let cool on sheets on wire racks. 4. Whisk together confectioners' sugar and milk until smooth. Drizzle glaze over logs. Let glaze harden, 20 minutes. With a serrated knife, cut logs on the diagonal into 1-inch slices. (Store in airtight containers, up to 1 week.)
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AMARETTI RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.1/5 (31)Calories 70 per servingTotal Time 50 mins
- In a large mixing bowl, combine the almond flour, sugars, and salt., Add the egg whites and the almond extract, mixing until the dough becomes cohesive., Form the dough into a disk, wrap it in plastic, and refrigerate for at least 1 hour., Preheat the oven to 325°F.
- Lightly grease a baking sheet, or line it with parchment., Scoop the dough into 1" balls; a teaspoon cookie scoop works well here., Put the extra confectioners' sugar into a shallow bowl.
- Once about five or six are in the bowl, shake and toss the bowl to coat the balls with sugar., Place the dough balls onto the prepared baking sheet, spacing them about 1 1/2" apart.
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