AMARETTI COOKIE
These traditional Italian cookies are crisp on the outside, chewy on the inside and bursting with almond flavor. Enjoy the bite-sized cookies with a cup of coffee or a bowl of ice cream, day or night!
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 32 cookies
Number Of Ingredients 6
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.
AMARETTO BON BON BALLS
Traditionally, I make a double-batch of bourbon balls every Thanksgiving weekend in preparation for gifting during the holiday season. The candies are great and everyone loves them, but I just can't stand the taste of bourbon, in any shape or form. A couple of years ago I raided the liquor cabinet and developed a sauced-up holiday candy that I can eat too! Now I annually produce double-batches of bourbon balls and amaretto bonbons.
Provided by Mercy
Categories Candy
Time P7DT30m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Blend all the ingredients together and shape into 30 one-inch balls.
- If the mixture turns out too wet/dry, balance it out by adding more powdered (icing) sugar to dry it out or more liquor to moisten it up.
- Roll the balls in extra powdered sugar, cocoa powder or chocolate milk powder.
- Store in an airtight container for at least one week before sampling.
- I have also successfully stored them in the refrigerator and in the freezer.
Nutrition Facts : Calories 229.9, Fat 9.2, SaturatedFat 1.8, Sodium 96.8, Carbohydrate 36, Fiber 1.7, Sugar 9.7, Protein 2.9
AMARETTO BALLS
Steps:
- Mix all together and roll into balls. Do not bake!
AMARETTO BALLS
My sister's friend Mary Ann made these years ago, and they were awesome then.
Provided by Meryl Hausner
Categories Candies
Number Of Ingredients 5
Steps:
- 1. Crush cookies, chop nuts, and put all ingredients together.
- 2. Form walnut size balls.
AMARETTO CHOCOLATE BALLS
Make and share this Amaretto Chocolate Balls recipe from Food.com.
Provided by Ed Paulhus
Categories Dessert
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Heat chipits, milk and extract in double boiler or microwave. (Melt them.)
- Mix thoroughly and add Amaretto. Mix again.
- Cool overnight in refrigerator.
- Form into balls. Roll in almonds and store in fridge.
Nutrition Facts : Calories 4844.1, Fat 259.5, SaturatedFat 124.5, Cholesterol 181.8, Sodium 1119.9, Carbohydrate 635.1, Fiber 43.5, Sugar 574.9, Protein 88.8
CHOCOLATE AMARETTO BALLS
Yummy...my Mom has been making this for years during the holidays, and they were always the first candy to go.
Provided by heatherlei
Categories Candy
Time 15m
Yield 2 dozen
Number Of Ingredients 5
Steps:
- In a heavy saucepan, over low heat, melt chocolate chips with the sweetened condensed milk.
- Stir in amaretto and almond extract.
- Chill for 2 hours.
- Shape into 3/4" balls and roll in nuts.
- Chill until firm.
- Store at room temperature in an airtight container.
- Flavor will improve after 24 hours.
- You can adjust the amount of amaretto to your taste, depending on how strong you want the taste.
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