Amariette Cookies 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

CHOCOLATE AMARETTI COOKIES



Chocolate Amaretti Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 40m

Yield 24 cookies

Number Of Ingredients 8

One 7-ounce package almond paste
1 cup sugar
1/3 cup unsweetened cocoa powder
1/8 teaspoon fine salt
2 large egg whites
1/2 teaspoon pure vanilla extract
1 cup slivered almonds, for decorating
1/4 cup white sanding sugar, for decorating

Steps:

  • Adjust oven racks in the upper-third and lower-third positions. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  • Break the almond paste into small pieces and add it to the bowl of a food processer along with the sugar, cocoa powder and salt. Process until the almond paste is very finely chopped and well incorporated with the salt and sugar. Add the egg whites and vanilla, and process until a smooth dough forms, about 30 seconds. With a small scoop or spoon, dollop the batter onto the baking sheets, 1 tablespoon at a time, spaced 2 inches apart. Top each cookie with a few almond slivers and sprinkle with sanding sugar.
  • Bake until the cookies have risen and cracked slightly but are still soft in the center, 13 to 14 minutes; rotate the baking sheets halfway through. Allow the cookies to cool completely on the baking sheets. Store in an airtight container.

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.

AMARIETTE COOKIES



Amariette Cookies image

This is a cookie the Italian's make on festive occasions like weddings, or Christmas. For a festive touch, decorate the top of each cookie with a piece of candied cherry instead of the almond.

Provided by Connie Alexander

Categories     World Cuisine Recipes     European     Italian

Yield 24

Number Of Ingredients 6

7 egg whites
2 ½ cups white sugar
2 pounds ground almonds
2 tablespoons almond extract
1 cup chopped almonds
⅓ cup granulated sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat egg whites and sugar until fluffy. Add the ground almond and almond extract, mixing well. Shape dough into walnut sized balls, roll in sugar and put a piece of almond or candied cherry on top.
  • Bake at 350 degrees F (175 degrees F) until firm. Bottom should be light brown.

Nutrition Facts : Calories 340.7 calories, Carbohydrate 31.9 g, Fat 21.2 g, Fiber 4.9 g, Protein 9.9 g, SaturatedFat 1.6 g, Sodium 16.6 mg, Sugar 25.7 g

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

BONNIE'S AMARETTI COOKIES



Bonnie's Amaretti Cookies image

This recipe, from Elayne Kitchen of Norwalk, Connecticut, is her daughter Bonnie's delicious variation on Italian amaretti, airy almond drop cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 5

4 cups slivered almonds
2 cups granulated sugar
4 large egg whites
1 teaspoon pure almond extract
Confectioners' sugar, for dusting

Steps:

  • Line three baking sheets with Silpat baking mats.
  • Grind almonds with granulated sugar in the bowl of a food processor until fine. Transfer to a medium bowl. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Add almond extract. Gently stir egg-white mixture into almond mixture to form a thick paste.
  • Drop dough in rounded teaspoons onto prepared baking sheets about 1 1/2 inches apart. Dust with confectioners' sugar, and let stand at room temperature to dry for 2 hours.
  • Place rack in center of oven, and preheat oven to 300 degrees. Transfer sheets to oven, and bake amaretti until edges are golden and cookies are firm, 20 to 25 minutes. Transfer cookies to a wire rack to cool. Dust with confectioners' sugar. Repeat with remaining cookie dough.

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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