Amariette 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

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.

ITALIAN AMARETTI COOKIES

Steps:

• Preheat oven to 325 degrees F. Line large cookie sheets with parchment paper or foil. Lightly grease foil, if using. In a food processor combine 1 cup almonds and the powdered sugar. Cover and process until finely ground. Set aside.
• In a large bowl, beat the egg whites, amaretto, and cream of tartar with an electric mixer on high speed until soft peaks form (tips curl). Gradually beat in 1/2 cup granulated sugar, about 1 tablespoon at a time, until stiff peaks form (tips stand straight). Fold half of the almond mixture into the egg egg white mixture. Fold in remaining almond mixture.
• Spoon almond mixture into 1-inch diameter mounds, 2 inches apart on the prepared cookie sheets. Place a whole almond atop each cookie. Sprinkle lightly with coarse sugar.
• Bake for 13 to 15 minutes or until tops are set and lightly browned. Cool completely on cookie sheets on wire racks. Peel cookies off parchment paper or foil when cool. Makes about 48 cookies.

AMARIETTE COOKIES

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.

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 RECIPE

Steps:

• Line a 12 in x 16 in baking sheet with parchment paper, set aside. Preheat the oven to 325F with the baking rack in the middle.
• Whip egg whites and granulated sugar in a bowl of a mixer with a whip attachment for about 15 minutes.
• Add the vanilla extract, Almond extract, and Amaretto liqueur and carefully fold it in. Next, add the almond flour and fold it in until completely incorporated.
• Using a spoon or a medium ice cream scoop about 2 tbsp of almond batter and form balls out of the dough by rolling them between the palms of your hands. Then roll them in granulated sugar and powdered sugar and set on the prepared baking sheet about 1 inch apart.
• Place in the oven and bake for about 15 minutes if you like the Amaretti cookies soft on the inside, or up to 25 minutes if you prefer the biscotti-like texture.
• Add the egg whites to the sugar and whisk until well combined. Add the amaretto, vanilla extract, the almond extract and whisk until smooth. Next, fold in the almond flour.
• Now continue with the instructions from step 3 from the section above.

CHEWY AMARETTI (ITALIAN ALMOND COOKIES)

Steps:

• Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
• In a large bowl, beat the egg and sugar. Stir in the Amaretto and almond extracts.
• Add the almond flour and stir until combined. Stir in the flour and baking powder until a firm dough is formed.
• Shape scant tablespoonfuls of dough into a ball. Lightly dredge in the powdered sugar, shaking off excess sugar. Place on baking sheet and top with an almond or maraschino cherry, if desired. Continue with remaining dough.
• Bake for approximately 15 minutes until lightly browned underneath and the tops of the cookies are crackled. Cool on a rack before serving.