Amaretti Italian Cookies Recipes

AMARETTI - ITALIAN CHEWY ALMOND COOKIES

Steps:

• If you're using whole peeled almonds, toast them in the oven until lightly brown. This will give a darker color and more bright flavor to amaretti.
• Once almonds reach desired color, cool them completely.
• Pulse almonds and bitter apricot kernels (if you opt to use those as in traditional Italian recipe) with sugar in a food processor as finely as you can.
• NOTE: if you are using almond flour, use confectioners sugar instead of regular sugar. This way you don't need to use a food processor. Simply mix everything in the bowl.
• Add almond extract.
• Beat egg white with a pinch of salt until completely white and fluffy.
• Start to fold egg white into sugar and almond mix. Add a couple of table spoons at a time. You should reach silky and stiff consistency of the cookie dough. NOTE: You may not need to use all egg whites, just enough to get the dough together.
• Sprinkle work surface with some powdered/confectioners sugar.
• Pinch off some dough and roll it into ⅔ of an inch rope.Using a dough scraper cut the rope into ⅔ of an inch pieces.
• Roll each "pillow" giving it a ball shape (size of a walnut) and roll it in generous amount of confectioners sugar.
• Place each cookie on a baking sheet lined with parchment paper.Decorate with an almond nut (optional).
• Bake in preheated to 350F oven for 12-15 minutes, just until inside the crinkles amaretti become lightly brown.

AMARETTI COOKIES

Steps:

• Prepare oven and baking sheet: Preheat oven to 300°F and line baking sheets with parchment paper.
• Make the dough: In a food processor pulse together the almond flour and sugar. Add the vanilla and almond extract and pulse for a few seconds. Add the eggs, one at a time, and continue to process until the dough is smooth.
• Dollop dough onto lined baking pan, dust with sugar: Place teaspoons of the dough on the parchment paper-lined baking sheet and dust with sugar.
• Bake: Bake at 300°F for 24-30 minutes or until golden brown. Cool completely before serving. They will be slightly chewy at first, but they will be nicely crispy as a day or two goes by. Store in a cool, dry place. (Note: I usually under-bake mine since I like them chewy. If that's your preference, bake them for about 20-24 minutes.)

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.

ITALIAN AMARETTI COOKIES

Steps:

• 1.Position the oven rack so that it is at the bottom of the oven.
• 2.Preheat your oven to 180°C (350°F).
• 3.Check that your ground almonds are as fine as possible. You can always pass them through a blender to make sure.
• 4.In a large mixing bowl, combine the ground almonds, salt and sugar, mixing well with a fork.
• 5.Next mix in the eggs (all at once - no need to beat in advance), and almond essence.
• 6.Line two cookie sheet with baking paper, and using a tablespoon, make round balls of cookie dough and place them on the baking sheet (leaving 2cm of space between each).Press either an almond or pistachio onto thetop of ech cookie.
• 7.Cook for 10 minutes on the lowest rack in the oven, then move the rack to the middle of the oven and bake an additional 5 minutes.Leave to cool on the baking sheet for at least 5 minutes.
• 8.Using a small sieve, sprinkle each cookie with a light dust of powder (icing) sugar.

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.