Amaretti Almond Macaroons Recipes

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AMARETTI (ITALIAN MACARON COOKIES)



Amaretti (Italian Macaron Cookies) image

Provided by Renee

Categories     Cookies

Time 30m

Number Of Ingredients 8

10 ounces almond paste*
1/2 cup sugar
1/4 teaspoon salt
2 large egg whites (lightly beaten)
1/4 teaspoon almond extract
1/8 teaspoon extra-strong bitter almond oil
Confectioners' sugar
Sliced almonds

Steps:

  • Preheat oven to 325° F. Line baking pan with parchment paper.
  • In a stand mixer or food processor, blend the almond paste, sugar, and salt until crumbly.
  • In a separate bowl, beat egg whites until very frothy. (Don't beat long enough to form peaks.)
  • Gradually add almond extract, bitter almond oil, and beaten egg whites to the almond paste mixture.
  • Using a small scoop, form cookies and place on prepared baking sheet.
  • Sprinkle cookies lightly with confectioners' sugar and sliced almonds.
  • Using three fingers, press indentations into the center of each cookie. (This keeps them from puffing up too much during baking.)
  • Bake for 20 - 25 minutes, until the very edges are just turning golden. Remove from oven and allow to cool.

AMARETTI



Amaretti image

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

3 cups blanched slivered almonds
1 ½ cups white sugar
3 egg whites
1 teaspoon almond extract

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

CHOCOLATE-ALMOND MACAROONS



Chocolate-Almond Macaroons image

Ground almonds and chocolate put a new spin on an old favorite.

Provided by Laria Tabul

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Yield 12

Number Of Ingredients 7

2 cups almonds
1 cup white sugar
¼ teaspoon ground cinnamon
⅛ teaspoon salt
2 eggs
½ teaspoon almond extract
¾ cup chopped semisweet chocolate

Steps:

  • Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  • Finely grind the almonds, sugar, cinnamon and salt in a food processor.
  • Separate one of the eggs and add the white, the other egg, and almond extract and process until the mixture holds together. Transfer to a bowl and stir in the chocolate.
  • Moisten hands and roll mixture into 1-inch balls. Place on prepared cookie sheet. Flatten to 1/3-inch thick rounds.
  • Bake until tops puff and centers are still soft, about 12 minutes. Remove to a rack and cool completely. Replace parchment paper for next round of cookies.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 27.4 g, Cholesterol 31 mg, Fat 16.2 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 3.1 g, Sodium 36.1 mg, Sugar 23.1 g

SIMPLEST ALMOND MACAROONS



Simplest Almond Macaroons image

Make and share this Simplest Almond Macaroons recipe from Food.com.

Provided by JenPo

Categories     Drop Cookies

Time 30m

Yield 36 cookies

Number Of Ingredients 3

1 (8 ounce) can almond paste, broken up into small pieces
2 egg whites
1 1/4 cups sugar

Steps:

  • Preheat the oven to 325°F Line 2 baking sheets with parchment paper.
  • Place almond paste and sugar in food processor or mixing bowl. Mix or process until thoroughly combined. Add egg whites and mix until smooth dough forms.
  • Drop by rounded teaspoonfuls onto baking sheets, about 1 inch apart and bake 18-20 minutes, or until golden. Cool completely on baking sheets.
  • Peel macaroons from paper when completely cool and store in an airtight container.

Nutrition Facts : Calories 58.5, Fat 1.9, SaturatedFat 0.2, Sodium 3.7, Carbohydrate 10.2, Fiber 0.3, Sugar 9.4, Protein 0.8

ALMOND MACAROONS



Almond Macaroons image

This classic almond cookie is moist, soft, and chewy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 1 dozen

Number Of Ingredients 6

4 ounces almond paste (about 5 1/2 tablespoons)
1/2 cup confectioners' sugar, plus more for dusting
Pinch of coarse salt
1 large egg white
1/4 teaspoon pure vanilla extract
1/4 cup sliced almonds

Steps:

  • Preheat oven to 300 degrees. Put almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until crumbly, about 3 minutes. Add egg white and vanilla. Mix until smooth and thickened, about 3 minutes.
  • Drop batter by tablespoons onto a baking sheet lined with parchment paper, spacing 2 inches apart. Place 2 almond slices on each mound of dough. Bake until cookies are golden brown, 20 to 25 minutes. Let cool completely on a wire rack. Just before serving, lightly dust cookies with sugar.

AMARETTI CRISPS



Amaretti Crisps image

To achieve the most volume, whisk egg whites in a metal bowl set over a pot of simmering water until just warm to the touch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 55m

Yield Makes 20

Number Of Ingredients 4

1 3/4 cups sliced almonds (about 5 1/2 ounces)
1 cup confectioners' sugar
2 large egg whites
1/2 teaspoon pure almond extract

Steps:

  • Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and toast in oven until lightly browned and fragrant, 7 to 9 minutes. Remove from oven; let cool.
  • Combine almonds and sugar in the bowl of a food processor fitted with the metal blade, and grind to a fine powder. Transfer to a medium bowl. In a separate bowl, beat egg whites until stiff peaks form. Fold egg whites into almond mixture; fold in almond extract.
  • Line a baking sheet with parchment paper. Transfer almond mixture to a pastry bag fitted with a 1/2-inch plain tip. Pipe twenty 2-inch rings onto prepared sheet, about 1 inch apart. Bake until golden brown and firm to the touch, about 25 minutes. Remove from oven, and immediately transfer to a wire rack to cool completely.

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