CHOCOLATE AMARETTI COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 24 cookies
Number Of Ingredients 8
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.
AMARETTINI CANDY
This is a very sweet candy using the famous Italian amarettini cookies as a basis. It's quick and easy to put together and makes a great gift. It can be easily varied by subbing different alcohols or flavoured-syrups for the amaretto or using a different type of cookie as the basis. Chill time is included.
Provided by Lalaloula
Categories Candy
Time 1h
Yield 30 candies
Number Of Ingredients 4
Steps:
- Place the amarettini in a freezer bag and crush the cookies into very fine crumbs (using a glass bottle). Place the crumbs in a bowl and stir in the amaretto.
- Break the chocolate into pieces and melt those using a hot water bath. Add the cookie crumbs and mix well.
- Pur the mixture onto a baking sheet and form into a rectangle of about 20X10 cm. Refrigerate for 30 minute.
- Cut the hardened mass into small cubes (2X2.5cm).
- For garnish: Melt the chocolate using a hot water bath, fill it into a freezer bag, cut off a tiny edge and decorate the cubes with the chocolate. For a variation you could also use two different kinds of chocolate.
- Place in a box and store in a cool place (these will keep up to ten days).
AMARETTI
This is the classic Italian almond macaroon. When first baked they are crispy on the outside and chewy on the inside. As they sit, they get crunchy throughout. Delicious with any fruit dessert.
Provided by Kevin Ryan
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 265.7 calories, Carbohydrate 30.3 g, Fat 13.8 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 1 g, Sodium 16.8 mg, Sugar 26.1 g
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