Amaretti Biscuits Recipes

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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

AMARETTI BISCUITS



Amaretti biscuits image

Classic Italian after-dinner treats and suitable for gluten-free guests, too.

Provided by Christina Mackenzie

Categories     Quick fixes     Jamie Magazine     Afternoon tea     Christmas     Mother's day     Baking

Time 25m

Yield 50

Number Of Ingredients 6

unsalted butter, for greasing
4 large free-range egg whites
350 g caster sugar
350 g ground almonds
30 ml amaretto liqueur
icing sugar

Steps:

  • Preheat the oven to 170ºC/gas 3, and grease and line two baking sheets.
  • In a bowl, whisk the egg whites until firm. Gently fold in the sugar, almonds and amaretto to make a smooth paste.
  • Using a teaspoon or a piping bag, place dollops of the mixture on the trays, 2cm apart.
  • Bake in the oven for 10 to 15 minutes, or until lightly golden. Transfer to a wire rack to cool, before dusting with icing sugar.

Nutrition Facts : Calories 76 calories, Fat 4 g fat, SaturatedFat 0.3 g saturated fat, Protein 2 g protein, Carbohydrate 7.8 g carbohydrate, Sugar 7.7 g sugar, Sodium 0 g salt, Fiber 0 g fibre

AMARETTI COOKIES



Amaretti Cookies image

Homemade Italian amaretti cookies! Small, crunchy, chewy-inside, macaroon-like cookies made with almond flour, egg whites, and sugar.

Provided by Garrett McCord

Categories     Baking     Cookie     Almond     Cookie

Time 34m

Yield 30

Number Of Ingredients 6

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

Steps:

  • Prepare oven and baking sheet: Preheat oven to 300°F and line baking sheets with parchment paper.
  • Make the dough: In a food processor pulse 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.
  • Dollop dough onto lined baking pan, dust with sugar: Place teaspoons of the dough on the parchment paper-lined baking sheet and dust with sugar.
  • Bake: Bake at 300°F 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 under-bake mine since I like them chewy. If that's your preference, bake them for about 20-24 minutes.)

Nutrition Facts : Calories 89 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 6 mg, Sugar 9 g, Fat 5 g, ServingSize Makes about 30 cookies, UnsaturatedFat 0 g

AMARETTI COOKIE



Amaretti Cookie image

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

2 1/2 cups super-fine almond flour
1 cup granulated sugar
1/2 teaspoon kosher salt
3 large egg whites
1 teaspoon pure almond extract
1/3 cup confectioners' sugar

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.

AMARETTI BISCUITS



Amaretti biscuits image

Enjoy these moreish amaretti biscuits that are crisp on the outside and deliciously chewy in the middle - they'll go down a treat with guests at an afternoon tea

Provided by Cate Dixon

Categories     Afternoon tea

Time 35m

Number Of Ingredients 6

2 large lemons, zested
120g caster sugar
200g ground almonds
2 medium egg whites
2 tbsp almond liqueur, such as amaretto (optional)
5 tbsp icing sugar, plus extra for dusting

Steps:

  • Rub half the lemon zest into the caster sugar in a bowl using your fingertips until the mixture looks slightly damp. Set 2 tbsp of the lemon sugar aside, then stir the ground almonds into the rest until combined.
  • Pour the egg whites into a large, clean bowl and whisk for 3-5 mins until stiff peaks form. Gradually whisk in the 2 tbsp of reserved lemon sugar to help stabilise the egg.
  • Mix half the beaten egg whites and the almond liqueur (if using) into the dry ingredients until you have a smooth paste, then fold in the remaining egg whites until just incorporated. Chill for 1 hr.
  • Heat the oven to 190C/170C fan/gas 5 and line two large baking trays with baking parchment. Roll tablespoons of the chilled dough into 15 even-sized balls.
  • Fold the remaining lemon zest into the icing sugar, then roll the balls in this and place 2cm apart on the prepared trays. Dust with a little extra plain icing sugar, then bake for 13-15 mins until lightly golden but still soft. Leave to cool on the trays for 10 mins, then transfer to a wire rack and leave to cool completely. Will keep in an airtight container for up to 10 days. Dust with more icing sugar just before serving.

Nutrition Facts : Calories 138 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 0.1 grams fiber, Protein 4 grams protein, Sodium 0.03 milligram of sodium

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