Amaretti Cookies Recipes

AMARETTI

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.

AMARETTI COOKIE

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment or a silicone baking mat.
• Whisk the almond flour, granulated sugar and salt in a large bowl to combine. Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 1 minute 30 seconds. Add the almond extract and beat to combine. Fold the egg whites into the dry ingredients using a rubber spatula until a shaggy dough forms.
• Put the confectioners' sugar in a small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the confectioners' sugar, coating thoroughly. Arrange the balls 1 inch apart on the prepared baking sheets.
• Bake, rotating the baking sheets halfway through, until golden brown and the tops crack, 23 to 25 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
• Store in an airtight container at room temperature for up to 3 days.

AMARETTI COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Line two baking sheets with parchment paper.
• 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, mix well after each addition.
• Continue mixing the dough until very smooth, about 3 to 4 minutes.
• Place a tablespoon of dough on the cookie sheet (space them 1 inch apart).
• Lightly press the top of each cookie to smooth out the surface.
• 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.
• When cool gently peel cookies from parchment.
• Note: If they stick to the parchment, turn the paper over, take a damp paper towel and gently wipe the bottom of the parchment paper to loosen the cookie.