Amaretti Recipes

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.

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 BISCUITS

Steps:

• PREHEAT the oven to 160 degrees. SEPARATE the egg yolks from whites into two bowls. BEAT the egg yolks with a whisk and add the sugar gradually. Don't over beat the egg yolks, just enough so that sugar is combined with yolk and mixed well. ADD the ground almonds and almond extract and combine. BEAT the egg whites until they form soft peaks and gently fold into almond mixture. COVER the mixture with cling film and refrigerate for at least an hour. ROLL out the almond dough with your hands into walnut size balls and then roll in icing sugar to coat. PLACE on greaseproof baking tray and bake for 25 mins.

TRUE AMARETTI

Steps:

• Beat egg whites with an electric mixer fitted with the whisk attachment until foamy. Gradually add sugar and almond extract, continuing to beat until very stiff peaks form. Switch to the paddle attachment and mix in almond meal until dough comes together.
• Cover cookie dough with plastic wrap and refrigerate, 3 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
• Pour confectioners' sugar into a shallow bowl. Roll cookie dough into small balls and coat with confectioners' sugar. Arrange on the baking sheets.
• Bake cookies in the preheated oven until lightly browned and firm, 10 to 15 minutes.

GINGERBREAD AMARETTI COOKIES

Steps:

• Preheat oven to 375°. Crumble almond paste into a food processor; add sugar, baking cocoa and spices. Pulse until combined. Add egg whites and molasses; process until smooth., Drop by tablespoonfuls into pearl sugar; roll to coat. Place 2 in. apart on parchment-lined baking sheets. Bake until set, 10-12 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

SOFT AMARETTI COOKIES

Steps:

• Preheat oven to 325° F. Position rack in the center.
• Line large baking sheet with parchment paper.
• In a large bowl, whisk almond flour and sugar together.
• Add grated lemon zest and whisk a few more times. Set aside.
• In a separate bowl, whisk egg whites to a soft peak stage.
• Whisk in the bitter almond extract.
• Gently incorporate the egg whites to the dry ingredients. Once the dough is completely moist, you are done.
• Use the smallest ice cream scooper to portion the dough (about 1 tablespoon).
• With slightly damp hands, press your palms into the plate of sugar.
• Roll each ball of dough with your sugar coated palms and then again in the sugar found on the plate.
• Place on the paper lined baking sheet.
• Bake for about 25 minutes or until bottoms are golden brown in color.
• Cool before storing at room temperature in airtight containers. Will keep for 3-4 days.

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 ITALIAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix chopped almonds, 2 cups white sugar, and cocoa powder together in a bowl; add eggs and almond extract and stir until batter is well mixed. Form teaspoonfuls of batter into small balls.
• Place 1/4 cup sugar in a bowl and roll balls in the sugar. Press a finger into the center of each ball, making an indentation. Place 1 almond in each indentation. Arrange cookies 2 inches apart on the baking sheets.
• Bake in the preheated oven until edges begin to crisp, about 15 minutes.