CHOCOLATE AMARETTI
These classic almond paste cookies are like ones you'd find in an Italian bakery. My husband and children are always excited when I include these goodies in my holiday baking lineup. —Kathy Long, Whitefish Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Crumble almond paste into a food processor; add sugar and pulse until evenly combined. Add egg whites and process until incorporated. Transfer mixture to a bowl. Sift together confectioners' sugar and cocoa; gradually add to almond mixture and mix well., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° until tops are cracked, 17-20 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 92 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE AMARETTI COOKIES
Soft and chewy almond cookies with dark chocolate cocoa powder make for a rich and almost brownie-like cookie.
Provided by Love and Olive Oil
Time 1h
Yield 24-28 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F. Stack two matching, heavyweight, light to medium colored cookie sheets one inside the other (stacking two cookie sheets together keeps the bottoms of the cookies from getting too brown). Line with parchment paper or a silicone baking mat.In a large bowl, whisk together almond flour, sugar, cocoa and salt until evenly incorporated.In a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites and lemon juice until they hold soft peaks.Add beaten egg whites and almond extract to dry ingredients and stir until mixture forms a soft, sticky dough, kneading with your hands if necessary. No need to be gentle here, we're not making macarons. ;)Lightly dust your hands with powdered sugar. Use a small cookie scoop to portion dough into 1-inch balls. Roll into a smooth ball, then roll in powdered sugar. Arrange on parchment or silicon-lined baking sheets, leaving 1 inch of space between cookies.Bake for 30 to 35 minutes until tops are cracked and bottoms are just starting to darken (if you are NOT using doubled cookie sheets your cookies will brown much quicker, and will likely only need 25 minutes, so watch them closely). Remove from oven; let cool a few minutes, then transfer to wire racks to cool completely.Cookies will keep at room temperature in an airtight bag or container for up to 5 days.
AMARETTI
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
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
This was posted to accompany my "Chocolate Amaretti Peaches" recipe. Recipe source is my "CHOCOLATE" cookbook by Christine McFadden & Christine France.
Provided by twissis
Categories Dessert
Time 1h15m
Yield 24 cookies, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Place almonds on a sml baking sheet & bake 10-12 minutes, turning occ till golden brown. Allow almonds to cool to room temperature Reduce oven temp to 325°F.
- Line a lrg baking sheet w/baking parchment. In a food processor, process the toasted almonds w/half the sugar till the almonds are finely ground but not oily.
- Transfer the ground almonds to a bowl & stir in cocoa powder & confectioner's sugar. Set aside.
- In a med mixing bowl, beat egg whites & cream of tartar w/a hand-held mixer till stiff peaks form.
- Sprinkle in the remaining sugar 1 tbsp at a time, beating well after ea addition & cont beating till the whites are glossy & stiff. Beat in the almond extract.
- Add the almond sugar mixture & gently fold into the beaten egg whites till just blended.
- Spoon the mixture into a lrg piping bag filled w/a plain 1/2 in nozzle. Pipe 1 1/2 in rounds about 1 in apart on the prepared baking sheet. Press a slivered almond into the center of ea cookie.
- Bake cookies for 12-15 minutes or till they are crisp. Cool on the baking sheet for 10 minutes.
- W/a metal spatula, transfer cookies to wire racks to cool completely. When cool, store in an airtight jar or cookie tin.
Nutrition Facts : Calories 166.9, Fat 9.2, SaturatedFat 0.8, Sodium 14.1, Carbohydrate 18.5, Fiber 2.3, Sugar 15.4, Protein 4.8
AMARETTI COOKIE
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
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.
CHOCOLATE AMARETTI COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 24 cookies
Number Of Ingredients 8
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.
CHOCOLATE AMARETTI COOKIES
Light and airy chocolate almond cookies.
Provided by Giada De Laurentiis
Categories chocolate,cookies,dessert
Time 40m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Adjust oven racks in the upper-third and lower-third positions. Preheat the oven to 375ºF. 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.
CHOCOLATE AMARETTI CAKE
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch spring-form pan with nonstick spray and refrigerate.
- In a small bowl, microwave the chocolate chips, stirring every 30 seconds, until melted and smooth, about 2 minutes.
- In a food processor, combine the almonds and cookies, and pulse until finely ground. Transfer to a bowl. Add the butter, sugar, and orange zest to the processor and blend until creamy and smooth. With the machine running, add the eggs one at a time. Add the nut mixture and the melted chocolate. Pulse until blended.
- Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes. Transfer to a platter, sift the cocoa powder over, and serve.
CHOCOLATE-HAZELNUT AMARETTI COOKIES
A chocolate-hazelnut spread filling and a dip in chopped nuts turn purchased amaretti cookies into an impressive dessert.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 18 servings, 2 cookie sandwiches each
Number Of Ingredients 5
Steps:
- Cover baking sheet with waxed paper. Pour coffee into shallow dish. Dip flat sides of cookies, 1 at a time, in coffee; place, dipped sides up, in single layer on prepared baking sheet. Drizzle with any leftover coffee.
- Mix cream cheese and chocolate-hazelnut spread until blended; spread onto flat sides of 36 cookies, adding about 1 tsp. cream cheese mixture to each. Cover with remaining cookies, flat sides down, to make 36 cookie sandwiches.
- Place nuts in shallow dish. Roll edges of cookie sandwiches in nuts. Return to baking sheet. Refrigerate 1 hour.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
EASIEST AMARETTI COOKIES EVER
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
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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