Italian Amaretti Biscuits Cookies Recipes

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AMARETTI - ITALIAN CHEWY ALMOND COOKIES



Amaretti - Italian Chewy Almond Cookies image

Amaretti cookies are probably the world's most famous Italian cookies.And for a good reason! Slightly crunchy on the outside they're perfectly chewy inside.

Provided by Italian Recipe Book

Categories     Cookies

Time 30m

Number Of Ingredients 6

20 oz peeled almonds (OR 20 oz almond flour)
1 ⅔ cups sugar (OR 12 oz confectioners sugar)
1 tsp almond extract (OR 5 oz bitter apricot kernels)
5 egg whites
1 pinch salt
1 cup confectioners sugar

Steps:

  • If you're using whole peeled almonds, toast them in the oven until lightly brown. This will give a darker color and more bright flavor to amaretti.
  • Once almonds reach desired color, cool them completely.
  • Pulse almonds and bitter apricot kernels (if you opt to use those as in traditional Italian recipe) with sugar in a food processor as finely as you can.
  • NOTE: if you are using almond flour, use confectioners sugar instead of regular sugar. This way you don't need to use a food processor. Simply mix everything in the bowl.
  • Add almond extract.
  • Beat egg white with a pinch of salt until completely white and fluffy.
  • Start to fold egg white into sugar and almond mix. Add a couple of table spoons at a time. You should reach silky and stiff consistency of the cookie dough. NOTE: You may not need to use all egg whites, just enough to get the dough together.
  • Sprinkle work surface with some powdered/confectioners sugar.
  • Pinch off some dough and roll it into ⅔ of an inch rope.Using a dough scraper cut the rope into ⅔ of an inch pieces.
  • Roll each "pillow" giving it a ball shape (size of a walnut) and roll it in generous amount of confectioners sugar.
  • Place each cookie on a baking sheet lined with parchment paper.Decorate with an almond nut (optional).
  • Bake in preheated to 350F oven for 12-15 minutes, just until inside the crinkles amaretti become lightly brown.

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.

ITALIAN AMARETTI BISCUITS (COOKIES)



Italian Amaretti Biscuits (Cookies) image

Make and share this Italian Amaretti Biscuits (Cookies) recipe from Food.com.

Provided by Jen T

Categories     Dessert

Time 30m

Yield 20 biscuits/cookies, 20 serving(s)

Number Of Ingredients 6

125 g ground almonds
1 cup sugar
2 large egg whites
1/2 teaspoon vanilla
1 -2 drop almond essence
blanched almond, for decorating

Steps:

  • Combine the ground almonds with sugar, egg whites, vanilla and almond essence and mix well in small bowl of electric mixer.
  • Beat mixture on medium speed for 3mins.
  • Allow mixture to stand for 5 minutes.
  • Prepare trays by lightly greasing and dusting with a little flour. Shake off excess flour.
  • Spoon mixture into a piping bag fitted with a 1cm (1/2") plain tube.
  • Pipe in a circular motion from centre to make biscuits 4cm (11/2") in diameter onto prepared trays.
  • Place a blanched almond on top of each biscuit.
  • Bake in a moderate oven 350'F/180'C for 12-15 mins or until tops are lightly browned.
  • Leave on tray a few minutes before removing with a spatula to cool on a wire rack.

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.

AMARETTI ITALIAN COOKIES



Amaretti Italian Cookies image

A Christmas staple in the family. A family favorite. Would not be Christmas without them.

Provided by BramptonMommyof2

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 45

Number Of Ingredients 7

5 cups finely chopped roasted almonds
2 cups white sugar
1 ½ teaspoons unsweetened cocoa powder
4 eggs
1 (1 ounce) bottle almond extract, or to taste
¼ cup white sugar
45 whole almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Mix chopped almonds, 2 cups white sugar, and cocoa powder together in a bowl; add eggs and almond extract and stir until batter is well mixed. Form teaspoonfuls of batter into small balls.
  • Place 1/4 cup sugar in a bowl and roll balls in the sugar. Press a finger into the center of each ball, making an indentation. Place 1 almond in each indentation. Arrange cookies 2 inches apart on the baking sheets.
  • Bake in the preheated oven until edges begin to crisp, about 15 minutes.

Nutrition Facts : Calories 145.4 calories, Carbohydrate 13.3 g, Cholesterol 16.5 mg, Fat 9.2 g, Fiber 2 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 6.4 mg, Sugar 10.8 g

ITALIAN AMARETTI COOKIES



Italian Amaretti Cookies image

These are by far one of my most favorite cookies.I love going to italian weddings and bridal showers because theres always tons of these delicious chewy cookies. This recipe was taken from a blog called Sweet Pea. I also LOVE pistachio ammaretti, substitute 1 1/2 cups almonds for ground pistachios

Provided by Mortadella1985

Categories     Dessert

Time 35m

Yield 24 serving(s)

Number Of Ingredients 7

3 cups ground almonds (almond meal)
2 cups sugar
4 eggs
1/2 teaspoon pure almond essence
1 tablspoon amaretto liqueur (optional)
icing sugar for dusting the top of the cookie
almonds or pistachios for tops cookie

Steps:

  • 1.Position the oven rack so that it is at the bottom of the oven.
  • 2.Preheat your oven to 180°C (350°F).
  • 3.Check that your ground almonds are as fine as possible. You can always pass them through a blender to make sure.
  • 4.In a large mixing bowl, combine the ground almonds, salt and sugar, mixing well with a fork.
  • 5.Next mix in the eggs (all at once - no need to beat in advance), and almond essence.
  • 6.Line two cookie sheet with baking paper, and using a tablespoon, make round balls of cookie dough and place them on the baking sheet (leaving 2cm of space between each).Press either an almond or pistachio onto thetop of ech cookie.
  • 7.Cook for 10 minutes on the lowest rack in the oven, then move the rack to the middle of the oven and bake an additional 5 minutes.Leave to cool on the baking sheet for at least 5 minutes.
  • 8.Using a small sieve, sprinkle each cookie with a light dust of powder (icing) sugar.

Nutrition Facts : Calories 145.6, Fat 6.8, SaturatedFat 0.7, Cholesterol 35.2, Sodium 11.8, Carbohydrate 19.1, Fiber 1.4, Sugar 17.3, Protein 3.6

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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