Amaretti Crisps 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 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 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.

AMARETTI APPLE CRISP



Amaretti Apple Crisp image

Provided by Barbara Kafka

Categories     easy, quick, dessert

Time 20m

Yield 6 servings

Number Of Ingredients 10

4 Granny Smith apples (7 ounces each), peeled, cored and cut into 1-inch pieces
1/4 cup fresh lemon juice
1 1/2 teaspoons cornstarch
5 tablespoons light brown sugar
1 teaspoon almond extract
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup slivered almonds
2 tablespoons sweet butter
3 ounces amaretti cookies

Steps:

  • Place apples in an 8-by-8-by-2-inch glass or ceramic baking dish. Add 3 tablespoons of the lemon juice, and toss to combine.
  • Place the cornstarch in a very small bowl. Stir in 1 tablespoon of the lemon juice. Stir in remaining 2 teaspoons lemon juice, 2 tablespoons of the brown sugar and the almond extract, nutmeg and cloves.
  • Add the cornstarch mixture and almonds to the apples, and toss to combine. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 7 minutes, stirring once. Then prick the plastic to release steam.
  • Remove from the oven, uncover and set aside. Preheat the broiler.
  • Place the butter in a 1-cup glass measure. Cook, uncovered, for 1 minute, then remove from the oven.
  • Place the butter, amaretti and remaining brown sugar in a food processor. Process until finely chopped. Sprinkle over the apples, and brown under broiler for about 3 minutes.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 10 grams, Carbohydrate 39 grams, Fat 15 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 62 milligrams, Sugar 23 grams, TransFat 0 grams

MINI PEAR-AND-CRANBERRY AMARETTI CRISPS



Mini Pear-and-Cranberry Amaretti Crisps image

Sliced almonds and store-bought amaretti-cookies made from almond flour and egg whites-double the nutty flavor of these crisps, which each serve one or two people. Silky pears bring the sweetness, and cranberries keep things interesting with their mouth-puckering punch. A scoop of vanilla ice cream melting into the crags is, of course, a welcome addition.

Provided by Lauryn Tyrell

Categories     Dessert & Treats Recipes

Time 1h10m

Yield Serves 2 to 4

Number Of Ingredients 13

1/4 cup sliced almonds
10 amaretti (1/2 cup), such as Asturi Italian, crushed
2 tablespoons unsalted butter, room temperature
1/4 cup light-brown sugar
Pinch of kosher salt
2 firm but ripe pears (each 8 to 10 ounces), peeled and sliced about 1/2 inch thick
1/3 cup fresh or frozen cranberries, thawed and drained if frozen
2 tablespoons granulated sugar
Pinch of ground cinnamon
Pinch of kosher salt
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
Vanilla ice cream or crème fraîche, for serving (optional)

Steps:

  • For the Topping: Using your hands, mix together almonds, cookies, butter, brown sugar, and salt until butter is evenly distributed and mixture is crumbly. Refrigerate until cold, about 30 minutes.
  • For the Crisp: Preheat oven to 375°F. In a bowl, mix together pears, cranberries, granulated sugar, cinnamon, salt, and lemon juice. Stir in cornstarch to combine. Transfer to a mini pie dish (about 6 to 7 inches across top) or 2 individual gratin dishes (about 2 cups each).
  • Bake until juices reduce and mixture is beginning to bubble, about 15 minutes. Sprinkle evenly with amaretti mixture and continue to bake until topping is browned and crisp and mixture is bubbling in center, about 15 minutes more. Let cool 10 minutes, then serve warm with ice cream or crème fraîche.

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. Toast the almond slices by placing them in a single layer on a rimmed baking sheet and baking at 325°F, stirring occasionally until fragrant, about 10 minutes.

Yield makes about 1 1/2 dozen

Number Of Ingredients 4

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

Steps:

  • Preheat oven to 350°F. Process almonds and confectioners' sugar in a food processor until ground to a fine powder. Transfer to a bowl.
  • Put egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form. Fold egg whites into almond mixture; fold in almond extract.
  • Transfer mixture to a pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe twenty 2-inch rings onto baking sheets lined with parchment paper, spacing about 1 inch apart. Bake cookies, rotating sheets halfway through, until golden brown and firm to the touch, about 25 minutes. Transfer cookies on parchment to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 2 days.

AMARETTI CRISPS



Amaretti Crisps image

Categories     Bake     Almond     Pastry

Yield Makes 20

Number Of Ingredients 4

1 3/4 cups sliced almonds (about 7 ounces)
1 cup confectioners' sugar
2 large egg whites
1/2 teaspoon pure almond extract

Steps:

  • Preheat the oven to 350°F. Spread the almonds in a single layer on a rimmed baking sheet, and toast in the oven until lightly browned and fragrant, 7 to 9 minutes. Remove from the oven; let cool.
  • Combine the 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 the egg whites until stiff peaks form. Fold the egg whites into the almond mixture; fold in the almond extract.
  • Line a baking sheet with parchment paper. Transfer the almond mixture to a pastry bag fitted with a 1/2-inch plain tip. Pipe 20 2-inch rings onto the prepared sheet, about 1 inch apart. Bake until golden brown and firm to the touch, about 25 minutes. Remove from the oven, and immediately transfer to a wire rack to cool completely.

AMARETTI CRISPS



Amaretti Crisps image

Make and share this Amaretti Crisps recipe from Food.com.

Provided by Evelyn L Jepson

Categories     Low Cholesterol

Time 1h

Yield 18 cookies, 18 serving(s)

Number Of Ingredients 4

1 3/4 cups sliced almonds, toasted
1 cup confectioners' sugar
2 large egg whites, room temperature
1/2 teaspoon almond extract

Steps:

  • Preheat oven to 350°F.
  • Process almonds and confectioners' sugar in a food processor until ground to a fine powder.
  • Transfer to a bowl.
  • Put egg whites in the bowl of an electric mixer fitted with the whisk attachment, beat on medium-high speed until stiff peaks form.
  • Fold egg whites into almond mixture; fold in almond extract.
  • Transfer mixture to a pastry bag fitted with a 1/2 inch plain round tip.
  • Pipe 20, 2 inch rings onto baking sheets lined with parchment paper, spacing about 1 inch apart.
  • Bake cookies, rotating sheets halfway through, until golden brown and firm to the touch, about 25 minutes.
  • Transfer cookies on parchment to wire racks; let cool completely.
  • Cookies can be stored in an airtight container at room temperature up to 2 days.

Nutrition Facts : Calories 79.9, Fat 4.5, SaturatedFat 0.3, Sodium 6.2, Carbohydrate 8.4, Fiber 1.1, Sugar 7, Protein 2.3

EASIEST AMARETTI COOKIES EVER



Easiest Amaretti Cookies Ever image

These crisp cookies are naturally gluten and dairy free. Preparation takes only 10 minutes and is very easy. If you press in an Amarena cherry before baking, cookies will be more chewy than crisp. When I was out of cherries I used pecans for decorating. Either way they are addictive ;-) Double or triple recipe if needed.

Provided by Suzy mom to 2

Categories     Dessert

Time 40m

Yield 25 small cookies

Number Of Ingredients 5

1/2 cup light cane sugar, finely ground
1 large egg white
1 cup almond flour
1/3 teaspoon almond essence
whole pecans (optional) or amarena cherry, for decorating (optional)

Steps:

  • Stir sugar and egg white until sugar has dissolved.
  • Stir in amond flour and almond essence, but be careful: this mixture is too tough for a handmixer! I just dump everything in my bread machine and run the 'dough' program for a while until the dough is mixed evenly. A good food processor might do the job too ;-) Or just mix it thoroughly with a rubber spatula.
  • Spoon the mixture into a cookie press to shape small round cookies or use a small ice cream scoop to form little balls.
  • Place cookies 1/2 inch apart on greased cookie sheet or silpat.
  • Bake for approximately 30 minutes at 300, place on lowest rack setting in your oven for the first 10 minutes.
  • Cookies are done when they start to turn lightly golden. They will be chewy right after baking but will become very crisp overnight.

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