Amaretti Crisps Recipes

AMARETTI CRISPS

Steps:

• Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and toast in oven until lightly browned and fragrant, 7 to 9 minutes. Remove from oven; let cool.
• Combine almonds and sugar in the bowl of a food processor fitted with the metal blade, and grind to a fine powder. Transfer to a medium bowl. In a separate bowl, beat egg whites until stiff peaks form. Fold egg whites into almond mixture; fold in almond extract.
• Line a baking sheet with parchment paper. Transfer almond mixture to a pastry bag fitted with a 1/2-inch plain tip. Pipe twenty 2-inch rings onto prepared sheet, about 1 inch apart. Bake until golden brown and firm to the touch, about 25 minutes. Remove from oven, and immediately transfer to a wire rack to cool completely.

AMARETTI APPLE CRISP

Steps:

• Place apples in an 8-by-8-by-2-inch glass or ceramic baking dish. Add 3 tablespoons of the lemon juice, and toss to combine.
• Place the cornstarch in a very small bowl. Stir in 1 tablespoon of the lemon juice. Stir in remaining 2 teaspoons lemon juice, 2 tablespoons of the brown sugar and the almond extract, nutmeg and cloves.
• Add the cornstarch mixture and almonds to the apples, and toss to combine. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 7 minutes, stirring once. Then prick the plastic to release steam.
• Remove from the oven, uncover and set aside. Preheat the broiler.
• Place the butter in a 1-cup glass measure. Cook, uncovered, for 1 minute, then remove from the oven.
• Place the butter, amaretti and remaining brown sugar in a food processor. Process until finely chopped. Sprinkle over the apples, and brown under broiler for about 3 minutes.

AMARETTI CRISPS

Steps:

• Preheat the oven to 350°F. Spread the almonds in a single layer on a rimmed baking sheet, and toast in the oven until lightly browned and fragrant, 7 to 9 minutes. Remove from the oven; let cool.
• Combine the almonds and sugar in the bowl of a food processor fitted with the metal blade, and grind to a fine powder. Transfer to a medium bowl. In a separate bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the almond mixture; fold in the almond extract.
• Line a baking sheet with parchment paper. Transfer the almond mixture to a pastry bag fitted with a 1/2-inch plain tip. Pipe 20 2-inch rings onto the prepared sheet, about 1 inch apart. Bake until golden brown and firm to the touch, about 25 minutes. Remove from the oven, and immediately transfer to a wire rack to cool completely.

AMARETTI CRISPS

Steps:

• Preheat oven to 350°F. Process almonds and confectioners' sugar in a food processor until ground to a fine powder. Transfer to a bowl.
• Put egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form. Fold egg whites into almond mixture; fold in almond extract.
• Transfer mixture to a pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe twenty 2-inch rings onto baking sheets lined with parchment paper, spacing about 1 inch apart. Bake cookies, rotating sheets halfway through, until golden brown and firm to the touch, about 25 minutes. Transfer cookies on parchment to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 2 days.

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.

PEACH-AMARETTI CRISP

Steps:

• Preheat the oven to 375°F (190°C).
• To make the filling, peel, pit, and cut the peaches into 1/2-inch (1.5-cm) slices. In a large bowl, toss the peaches with the 2 tablespoons (30 g) granulated sugar, 1 tablespoon flour, and vanilla or almond extract. Transfer the peaches to a shallow 2-quart (2-liter) baking dish. Set aside.
• To make the topping, in a food processor fitted with the metal blade, pulse together the 3/4 cup (110 g) flour, 1/4 cup (50 g) granulated sugar, brown sugar, amaretti crumbs, cinnamon, and almonds until the almonds are in small bits but with chunks still visible. Add the chilled butter pieces and pulse until the topping no longer looks sandy and is just beginning to hold together.
• Distribute the topping evenly over the peaches. Bake until the filling is bubbling around the edges and a sharp paring knife inserted into the center of the cobbler meets no resistance, 40 to 50 minutes.
• Serve warm or at room temperature with Vanilla Ice Cream (page 143) or just a pour of fresh, cold cream.
• For a MIXED BERRY CRSIP, make the filling using 6 cups (1 3/4 pounds/795 g) mixed berries (raspberries, blackberries, blueberries, and quartered strawberries) with 1/3 cup (65 g) granulated sugar, 2 tablespoons (15 g) all-purpose flour, and 2 teaspoons kirsch or lemon juice.
• If using store-bought amaretti, which are usually tiny, you'll need a few more than indicated in the recipe to make the right amount of crumbs.
• Have a sheet of aluminum foil on the lower rack of the oven during baking to catch any overflow of fruit juices.

PEACH AND AMARETTI CRISP

Steps:

• Position an oven rack in the center of the oven and lay a sheet of aluminum foil on the rack below to catch drippings. Preheat the oven to 375°F.
• To make the filling:
• Mix the peach slices with the granulated sugar, flour, and vanilla or almond extract. Transfer the peaches to a shallow 2-quart baking dish.
• To make the topping:
• In a food processor, pulse together the flour, the brown and granulated sugars, amaretti, and cinnamon until the amaretti are in very small bits. Add the almonds and pulse until the nuts are in small pieces.
• Add the pieces of butter and pulse until the butter is finely broken up.Continue to pulse until the topping no longer looks sandy and is just beginning to hold together.
• Distribute the amaretti topping evenly over the peaches and bake the crisp for 40 to 50 minutes, until the edges are bubbling and a knife inserted into the center pierces the fruit easily.
• Serving:
• Serve warm with a cold pitcher of heavy cream or with vanilla ice cream.
• Variation:
• For a berry crisp, toss 6 to 8 cups mixed berries (quartered strawberries, raspberries, blackberries, and blueberries) with 1/3 cup sugar, 2tablespoons flour, and a squirt of lemon juice. Cover with just enough topping to hide the fruit and freeze the rest.

AMARETTI CRISPS

Steps:

• Preheat oven to 350°F.
• Process almonds and confectioners' sugar in a food processor until ground to a fine powder.
• Transfer to a bowl.
• Put egg whites in the bowl of an electric mixer fitted with the whisk attachment, beat on medium-high speed until stiff peaks form.
• Fold egg whites into almond mixture; fold in almond extract.
• Transfer mixture to a pastry bag fitted with a 1/2 inch plain round tip.
• Pipe 20, 2 inch rings onto baking sheets lined with parchment paper, spacing about 1 inch apart.
• Bake cookies, rotating sheets halfway through, until golden brown and firm to the touch, about 25 minutes.
• Transfer cookies on parchment to wire racks; let cool completely.
• Cookies can be stored in an airtight container at room temperature up to 2 days.

MINI PEAR-AND-CRANBERRY AMARETTI CRISPS

Steps:

• For the Topping: Using your hands, mix together almonds, cookies, butter, brown sugar, and salt until butter is evenly distributed and mixture is crumbly. Refrigerate until cold, about 30 minutes.
• For the Crisp: Preheat oven to 375°F. In a bowl, mix together pears, cranberries, granulated sugar, cinnamon, salt, and lemon juice. Stir in cornstarch to combine. Transfer to a mini pie dish (about 6 to 7 inches across top) or 2 individual gratin dishes (about 2 cups each).
• Bake until juices reduce and mixture is beginning to bubble, about 15 minutes. Sprinkle evenly with amaretti mixture and continue to bake until topping is browned and crisp and mixture is bubbling in center, about 15 minutes more. Let cool 10 minutes, then serve warm with ice cream or crème fraîche.