Amaretti Cookies: Preheat oven to 375 degrees F (190

degrees C) and line two baking sheets with parchment

paper. Have ready a pastry bag fitted with a 1/2 inch (1.25
cm) plain tip.

Using Food Processor: Break the almond paste into small

pieces and place in bowl of food processor, with the sugar.
Pulse until the mixture is very fine. Add the egg whites in
three additions, processing well after each
addition. Continue processing the dough until very smooth
(about one minute).

Using Electric Mixer: 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, mixing well after each addition. Continue
mixing the dough until very smooth, about 3 to 4 minutes.

Fill the pastry bag with the almond mixture. Pipe 1 1/2 inch
(3.75 cm) mounds onto the parchment paper, spacing
about 1 inch (2.5 cm) apart. After you have filled the baking
sheet with cookie mounds, take a damp paper towel and
lightly press the top of each cookie to smooth out the
surface (you want to smooth out the tip of dough at the top
of each cookie caused from piping). Lightly 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 and place baking pan on a rack to cool. When cool
gently peel cookies from parchment. If they stick to
parchment, turn the paper over, take a damp paper towel
and gently wipe the bottom of the parchment paper to
loosen the cookie.

Makes about 40 cookies.

Source:

Malgieri, Nick. Great Italian Desserts. Little, Brown &

Company. New York: 1990.

Swedish pearl sugar

Amaretti Cookies:

8 ounces (225 grams) canned almond paste

1 cup (200 grams) superfine or castor white sugar

2 large (60 grams) egg whites

Extra white sugar or Swedish pearl sugar for dusting cookies

Note: Make your own superfine sugar by processing regular granulated white sugar in your food processor for
about 30 seconds or until sugar is ground very fine.

Amaretti Cookies

This recipe for amaretti cookies, courtesy of chef Mario Batali, is an excellent accompaniment to
pumpkin lune pasta and can be found in his book, "The Babbo Cookbook."

Ingredients
Makes about 30 cookies .

• 1 1/4 cups whole blanched almonds

• 1 1/2 teaspoons cornstarch
• 1/2 cup confectioners' sugar
• 2 large egg whites
• Pinch of kosher salt
• 1/3 cup plus 2 tablespoons granulated sugar
• 1/2 teaspoon almond extract
• 1 tablespoon amaretto
• 1/2 cup turbinado sugar, for sprinkling

Directions
1. Preheat oven to 300 degrees.
2. Place almonds, cornstarch, and confectioners' sugar in the bowl of a food processor; pulse until
almonds are very finely chopped.
3. Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Add salt and
beat on medium speed until foamy and light. Gradually add granulated sugar in a slow, steady
steam and continue beating until stiff and glossy. Beat in almond extract and amaretto.
4. Using a rubber spatula, gently fold in ground almond mixture. Drop heaping teaspoonfuls of
batter onto parchment paper-lined baking sheets. Sprinkle each cookie generously with
turbinado sugar.
5. Transfer to oven and bake until cookies are pale golden and begin to crack slightly, about 15
minutes. Reduce oven temperature to 200 degrees. Leave oven door ajar to release some of the
heat. Let cookies stand in oven until completely dry and crisp, 25 to 30 minutes more. Let
cookies cool briefly on baking sheets, before transferring to a wire rack to cool completely.
Store in an airtight container up to 3 days.

First published November 2007

Amaretti Cookies

Ingredients

• 2 1/2 cups of almond flour -or- 3 cups of blanched slivered almonds, finely ground up
• 1 1/4 cup of baker's sugar (superfine sugar)
• 3 egg whites
• 1/2 teaspoon of vanilla extract
• 1 teaspoon of almond extract
• Extra sugar for dusting

Method

1 Preheat oven to 300 F and line baking sheets with parchment paper.

2 In a food processor mill 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.

3 Place teaspoons of the dough on the parchment paper and dust with sugar. Bake 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 underbake mine
since I like them chewy. If that's your preference, bake them for about 20-24 minutes.) Makes about 30
cookies.

italiano Amaretti cookies recipe

Submitted by admin on December 9, 2008 – 11:40 am17 Comments
 as seen in TasteSpotting #28577, 09.12.08 & Photograzing, 18.12.08

Learnt from Rosa’s Yum Yum’s post on Pecan Sandies that there is a worldwide cookie event called
“Eat Christmas Cookies” by Susan at “Food Blogga” (USA), so I thought I can submit my amaretti too.
This is already Season 2 of this event, you can see the round up so far here. The deadline is 21
December so there is still time to submit for all of you!

The chewy cookies quest has got me went on to explore how to make amaretti. Amaretti is my
husband favorite, he was so happy when the first batch of the amaretti came out of the oven to be a
success. I have never thought that they are so easy to make. The beauty is that I can buy the ground
almond easily in Switzerland, saves a lot of time from grounding. The Swiss loves almond flavored
desserts, the ground almonds was run out from Coop and I have to run to next door Migros to buy
them, Migros has almost run out too so I immediately stocked up 6 packs of 100g in case I fail in my
first attempt. Now that they come out so nicely, I have already received a pre-order from my in-laws to
take over to Holland when we visit them over Christmas. This will keep me busy in the next days in the
kitchen : )
Many thanks to Garrett McCord from Simply Recipes and ElenaC from Comida De Mama for the
lovely recipes. I have adapted and combined their recipes somewhat to the following version:

Ingredients

• 300g ground almond (200g blanched & 100g non-blanched)

• 280g fine sugar (confectioners sugar)
• 3 egg whites (use large eggs)
• 1 tbsp white flour
• 1 tbsp corn starch
• pinch of salt
• a little of lemon juice
• 1 tsp bitter almond essence
• 1 tsp vanilla essence
• Powdered sugar for dusting
• butter and flour for baking paper

Make: 32-36 pieces

Method:

1. Line the baking sheets on the baking trays, butter and flour them accordingly .
2. If you cannot find ground almond, you will need to ground the almond (with skin removed)
using a food processor. Otherwise mix the ground almond with the sugar in a bowl and set
aside.
3. In a large bowl, beat the egg whites with a pinch of salt and a few drops of lemon juice until
you get a dense white foam.
 4. Gradually fold in the almond sugar mix, flour and corn starch using a spatula. Make sure there
are no lumps, use a colander where necessary.
5. Add in the bitter almond and vanilla essence, blend well until it is throughoutly mixed.
6. You should now have a very nice almond dough. Place teaspoon size of the dough in the
buttered and floured baking sheets. The doughs can be quite close together about 2cm aparts, as
they will not rise much. Each amaretti will be about 5cm x 5cm. Use your finger to help shaping
the amaretti a little if necessary.
7. Dust the dough with powdered sugar and leave them in a cool place for 4-5 hours before
baking.
8. Preheat oven to 170°C, half an hour before baking.
9. Bake in the middle rack of the oven for 25 mins or until subtle golden brown. This will give you
crispy sides and nicely chewy in the middle. If you like them more crispy, you can add a few
more minutes accordingly to your preference.
10. When out of the oven, let them cool on the baking tray for a few minutes before transfer them to
the cooling rack.
11. Serve when cooled or store them in air-tight metal cookie tins.
12. Don’t forget to prepare a nice coffee or expresso to go with them.

Note. My first attempt turned out to be so good that I went to make a second batch but this time I have
left them overnight and it turned out that they only need to be baked for 20 mins, and they turned to
golden yellow and still soft inside so I turned them to cooling rack straight away. Alternatively, you
can turn the oven to 150°C for 24 mins . It’s really a matter of adjusting between time and temperature
and of course knowing your oven : )

Italian Almond Cookies Epicurious | December 2006

Tracey Seaman

Amaretti

According to legend, in the early 1700s, a Milanese bishop made a surprise visit to the town of Saronno
in Lombardy. A young couple paid tribute to the bishop by welcoming him with their unique
homemade cookies, made from crushed apricot kernels and almonds, egg whites, and sugar. The bishop
so loved the cookies that he blessed the couple, and the recipe became a local favorite.

Today, bakeries throughout the region, and in Italian communities around the world, carry amaretti di
Saronno, but it's worth the (small) effort to make them yourself. The recipe is simple, and fresh from
the oven, they have a crisp-yet-tender texture that's beyond compare.

Yield: Makes about 3 dozen cookies

2 1/4 cups blanched whole almonds (about 12 ounces), plus 15 for garnishing

2/3 cup sugar

2 large egg whites, at room temperature
1/4 teaspoon salt
1/2 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
15 glacéed cherries

Arrange racks in upper and lower thirds of oven and preheat to 350°F. Lightly oil 2 large baking sheets,
then line with parchment paper.

In food processor, combine 2 1/4 cups almonds and 1/3 cup sugar. Process until finely ground, scraping
down sides once or twice. Set aside.

In electric mixer fitted with whisk attachment, beat egg whites and salt at high speed until soft peaks
form. Reduce speed to medium and gradually sprinkle in remaining 1/3 cup sugar. Return speed to high
and beat mixture until stiff, shiny peaks form. Gently fold in ground almond mixture and almond and
vanilla extracts.

Roll mixture into 1-inch balls, place 2 inches apart on baking sheets, and flatten slightly. Top each with
glacéed cherry or almond. Bake until cookies are golden, switching positions of pans halfway through,
about 25 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.

Cookies keep, wrapped, several days, or frozen, several weeks. Recrisp in warm oven.

Bakery Style Italian Amaretti Cookies

• Time 10 minutes
• Serves 32

Ingredients

• 2 cups sliced unblanched almonds

• 3/4 cup sugar, divided
• 1-1/2 teaspoons ground cinnamon
• 4 large egg yolks
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Glaze
• 2 large eggs
• 3 tablespoons Amaretto liqueur
• 1 cup sliced unblanched toasted almonds, broken into small pieces
• 1/2 cup sugar

How to make it

• Position the racks in the upper and lower thirds of your oven.
• Heat the oven to 375°F.
• Dab the corners of two jellyroll pans lightly with butter and line with baking parchment or
waxed paper.
• Lightly butter the parchment or paper.
• Put the almonds, 1/4 cup of the sugar, and the cinnamon in the work bowl of a food processor
fitted with the steel blade.
• Process until the mixture begins to clump together.
• This should take from 45 to 60 seconds.
• This is an important step; when the almonds are very finely ground, the cookie will have a
chewy texture.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks at medium
speed.
• Increase to medium-high and beat until thickened and lightened in color, about 1-1/2 to 2
minutes.
• Add the remaining 1/2 cup sugar slowly, taking about 1 minute. Mix for another 30 seconds.
• Beat in the vanilla and almond extracts.
• Reduce the mixer speed to low and add the almond mixture in two parts.
• To make the glaze, place the eggs and the Amaretto in a low, flat dish (like a pie plate), and
whisk to blend.
• In another low, flat dish, combine the crushed almonds and the sugar.
• Shape the dough into 1-inch balls.
• Roll each ball in the egg mixture, then in the almond-sugar mixture. Repeat the dipping
procedure, then place the dough balls on the prepared pans.
• Bake the cookies for about 10 minutes, or just until the bottoms are lightly browned.
• To ensure even browning, toward the end of the baking time, rotate the pans from top to bottom
and from front to back.
• Do not overbake.
• Let sit in the pans for 4 minutes, then remove to cooling racks.
• The cookies can be stored in an airtight container, layered between strips of waxed paper, for up
to 3 weeks, or frozen.