AMARIETTE COOKIES
This is a cookie the Italian's make on festive occasions like weddings, or Christmas. For a festive touch, decorate the top of each cookie with a piece of candied cherry instead of the almond.
Provided by Connie Alexander
Categories World Cuisine Recipes European Italian
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg whites and sugar until fluffy. Add the ground almond and almond extract, mixing well. Shape dough into walnut sized balls, roll in sugar and put a piece of almond or candied cherry on top.
- Bake at 350 degrees F (175 degrees F) until firm. Bottom should be light brown.
Nutrition Facts : Calories 340.7 calories, Carbohydrate 31.9 g, Fat 21.2 g, Fiber 4.9 g, Protein 9.9 g, SaturatedFat 1.6 g, Sodium 16.6 mg, Sugar 25.7 g
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.)
Nutrition Facts : Calories 89 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 6 mg, Sugar 9 g, Fat 5 g, ServingSize Makes about 30 cookies, UnsaturatedFat 0 g
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
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.
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.
AMARETTI COOKIES
Make and share this Amaretti Cookies recipe from Food.com.
Provided by waterbaby09
Categories Dessert
Time 25m
Yield 3 1/2 dozen, 15 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 127.4, Fat 4.5, SaturatedFat 0.4, Sodium 8.9, Carbohydrate 21, Fiber 0.8, Sugar 19.2, Protein 1.9
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- 1. Preheat the oven to 320° Fahrenheit. Line two baking sheets with parchment paper and set aside.
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