Tuesday, January 12, 2010


Here is a recipe for the delicious Amaretti cookies of Northern Italy. Most prominent in Lombardia & Veneto, these delicious almond flavored cookies can be used in a number of ways. You can eat them as is. You can put them on an ice cream sundae, or one of my favorite and classic ways of eating them, is chopped up on top of pumpkin ravioli.

Amaretti Cookies

Makes 15 cookies

1 ¼ c blanched peeled almonds
1 ½ t cornstarch
½ T confectioners sugar
2 egg whites room temp
Pinch of salt
1/3 c plus 2T granulated sugar
1.5 T Amaretto
½ c. turbinado sugar for sprinkling

Combine almonds, cornstarch, salt & confectioners sugar in food processor
Pulse until finely ground
In mixing bowl whip egg whites till frothy
Whip while slowly adding sugar until stiff peaks form
Whisk in amaretto
Fold almond mixture into egg whites being careful not to deflate the whites
Place 1 heaping tablespoon per cookie on a parchment lined sheet pan
Top cookies liberally with Turbinado sugar
Bake cookies in 300F oven for 15 minutes until slightly brown and starting to crack
Drop temperature to 200F
Open oven door for a minute so oven temperature drops
Close over door and continue to bake for another 25-30 minutes until cookies are crispy all over
Remove from oven and allow cookies to cool slightly
Transfer cookies to rack to allow to cool completely
Once cool, transfer cookies to airtight container or serve immediately

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