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
JAMARETTI COOKIES
Soft almond biscotti filled with jam
Provided by Martha stewart
Categories Dessert
Number Of Ingredients 11
Steps:
- In a bowl, sift together the flour, baking powder, cinnamon, and salt. Set aside.
- I a food processor, pulse together the almond paste and sugar until smooth.
- Add butter, sugar and egg. Pulse until smooth.
- Add flour mixture and pulse until dough is formed.
- Dived dough into 4 equal parts, wrap each part with plastic wrap and let rest in the refrigerator for about 30 minutes.
- Preheat oven to 350F, line a cookie sheet with parchment paper.
- On a clean and smooth surface sprinkle some flour, roll each part into 10" log.
- Transfer logs to a lined baking sheet and flatten to about 2".
- Bake for 12-15 minutes, just until dry.
- Using the back of a wooden spoon, make a trench down the center of each log. Return to oven for 8-10 minutes longer. Or until golden brown.
- Remove from the oven and let cool.
- In a small bowl, whisk together the confectionery sugar and milk until smooth.
- Drizzle glaze over logs. Once the glaze hardens cut the logs into 2" wide cookies.
"JAMARETTI" COOKIES
Spread the love and pass these cookies, loaded with your favorite jam.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes about 3 dozen
Number Of Ingredients 11
Steps:
- Whisk together flour, baking powder, salt, and cinnamon. In a food processor, pulse almond paste and sugar until smooth. Add butter and eggs and blend until smooth. Add flour mixture and pulse until dough forms. Divide into 4 equal pieces, wrap in plastic, and chill 30 minutes.
- Preheat oven to 350 degrees. On a lightly floured surface roll each piece into a 10-inch log. Transfer logs to 2 parchment-lined baking sheets and flatten to about 2 inches across. Bake until just dry, 12 to 15 minutes.
- Remove from oven; with the handle of a wooden spoon, make a trench down each log. Spread 2 tablespoons jam into each trench. Bake until golden brown, 8 to 10 minutes more. Let cool on sheets on wire racks.
- Whisk together confectioners' sugar and milk until smooth. Drizzle glaze over logs. Let glaze harden, 20 minutes. With a serrated knife, cut logs on the diagonal into 1-inch slices. (Store in airtight containers, up to 1 week.)
Nutrition Facts : Calories 222 g, Fat 8 g, Fiber 1 g, Protein 3 g, SaturatedFat 4 g
JAMARETTI COOKIES
These jamaretti cookies are inspired by the signature chewy texture of amaretti cookies and the bright jam filling of thumbprint cookies.
Provided by Laura | Tutti Dolci
Number Of Ingredients 16
Steps:
- Whisk together flour, baking powder, salt, and cinnamon in a medium bowl. Combine almond paste, orange zest, and sugar in a food processor and pulse until blended. Add butter, eggs, and almond extract, and blend until smooth. Add flour mixture and pulse just until a soft dough forms. Divide dough in half, scrape out onto two pieces of plastic wrap (dough will be sticky), shape into a disk, and wrap well. Chill dough until firm, 45 minutes to 1 hour (dough can be made ahead - see note below).
- Preheat oven to 350°F and line a rimmed baking sheet with parchment paper. On a lightly floured board, shape dough into two 14 x 3-inch logs; transfer to baking sheet.
- Bake logs for 15 minutes, until just set. Remove from oven and make an indentation down the center of each log with the back of tablespoon. Place apricot jam in a small bowl and warm briefly in the microwave (about 10 seconds). Stir jam to loosen, then fill the center of each log with jam. Return logs to oven and continue baking 12 to 14 minutes, until golden. Remove from oven and place baking sheet on a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, salt, orange zest, orange juice, and milk in a small bowl. Drizzle glaze over logs and let set before using a serrated knife to cut logs on the diagonal into slices. Store cookies in an airtight container at room temperature up to 3 days.
Nutrition Facts : Calories 145 calories, Carbohydrate 24
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.
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