Soft Amaretti Cookies Recipes

CHOCOLATE AMARETTI COOKIES

Chocolate Amaretti Cookies image

Provided by Giada De Laurentiis

Categories dessert

Time 40m

Yield 24 cookies

Number Of Ingredients 8

Ingredients

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

Ingredients

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.

EASY, SOFT ALMOND COOKIES (AMARETTI MORBIDI)

Easy, Soft Almond Cookies (Amaretti Morbidi) image

A delicious and very easy cookie, perfect for all almond lovers everywhere.

Provided by Marilena Leavitt

Categories Cookies

Time 40m

Yield 3 dozen cookies

Number Of Ingredients 7

Ingredients

7 oz. almond flour or very finely ground almonds (a little over 2 cups)
7 oz. granulated sugar (a little less than a cup)
2 TBSP. All-purpose flour
--- pinch salt
2 lrg. egg whites
¾ tsp. almond extract
--- --- confectioners' (or icing) sugar

Steps:

In a large bowl, sift together the almond flour, granulated sugar and all-purpose flour.
In a smaller bowl, whisk the egg whites with a pinch of salt until the whites are foamy and fall into soft mounds (not quite soft peaks). Whisk in the almond extract. Add the egg whites to the bowl with the dry ingredients and stir until it all comes together, kneading lightly with your hands if necessary, until it forms a very sticky dough.
Lightly dust your hands with confectioners' sugar to prevent any dough from sticking to your hands and pour some extra confectioners' sugar into a large soup bowl or rimmed plate. Scoop out pieces of dough with a small cookie scoop or spoon then form the dough into 1-inch balls. Roll each ball in the confectioners' sugar, then arrange them on parchment paper-lined sheets, leaving 1-inch of space between the cookies.
Preheat the oven to 300°F. While the oven heats up, let the cookies sit out and dry a little.
When the oven is ready, bake the cookies for 20 to 22 minutes or until the tops are cracked and the bottoms are just barely golden. Do not over bake-the cookies should still look slightly "underdone" when ready. Let them cool for 2 to 3 minutes on the baking sheets before transferring them to wire racks to cool completely.

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