True Amaretti Food

SOFT AMARETTI COOKIES

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.

TRUE AMARETTI

Steps:

• Beat egg whites with an electric mixer fitted with the whisk attachment until foamy. Gradually add sugar and almond extract, continuing to beat until very stiff peaks form. Switch to the paddle attachment and mix in almond meal until dough comes together.
• Cover cookie dough with plastic wrap and refrigerate, 3 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
• Pour confectioners' sugar into a shallow bowl. Roll cookie dough into small balls and coat with confectioners' sugar. Arrange on the baking sheets.
• Bake cookies in the preheated oven until lightly browned and firm, 10 to 15 minutes.

AMARETTI TORTA

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.

TRUE AMARETTI

Steps:

• Beat egg whites with an electric mixer fitted with the whisk attachment until foamy. Gradually add sugar and almond extract, continuing to beat until very stiff peaks form. Switch to the paddle attachment and mix in almond meal until dough comes together.
• Cover cookie dough with plastic wrap and refrigerate, 3 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
• Pour confectioners' sugar into a shallow bowl. Roll cookie dough into small balls and coat with confectioners' sugar. Arrange on the baking sheets.
• Bake cookies in the preheated oven until lightly browned and firm, 10 to 15 minutes.