Soft Amaretti Cookies Food

SOFT AMARETTI COOKIES

Soft Amaretti Cookies image

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

Ingredients

250 grams almond flour (scant 2 1/2 cups)
200 grams sugar (approx 1 cup)
lemon zest of one medium lemon
3 egg whites
1 teaspoon bitter almond extract
extra granulated sugar for rolling (sprinkle 1/3 cup in a large dinner plate, set aside)

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

CHOCOLATE AMARETTI COOKIES

Chocolate Amaretti Cookies image

Provided by Giada De Laurentiis

Categories dessert

Time 40m

Yield 24 cookies

Number Of Ingredients 8

Ingredients

One 7-ounce package almond paste
1 cup sugar
1/3 cup unsweetened cocoa powder
1/8 teaspoon fine salt
2 large egg whites
1/2 teaspoon pure vanilla extract
1 cup slivered almonds, for decorating
1/4 cup white sanding sugar, for decorating

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.

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