True Amaretti Recipes

AMARETTI - ITALIAN CHEWY ALMOND COOKIES

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

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.

SOFT AMARETTI COOKIES

Steps:

• Preheat oven to 325° F. Position rack in the center.
• Line large baking sheet with parchment paper.
• In a large bowl, whisk almond flour and sugar together.
• Add grated lemon zest and whisk a few more times. Set aside.
• In a separate bowl, whisk egg whites to a soft peak stage.
• Whisk in the bitter almond extract.
• Gently incorporate the egg whites to the dry ingredients. Once the dough is completely moist, you are done.
• Use the smallest ice cream scooper to portion the dough (about 1 tablespoon).
• With slightly damp hands, press your palms into the plate of sugar.
• Roll each ball of dough with your sugar coated palms and then again in the sugar found on the plate.
• Place on the paper lined baking sheet.
• Bake for about 25 minutes or until bottoms are golden brown in color.
• Cool before storing at room temperature in airtight containers. Will keep for 3-4 days.

TRUE AMARETTI

Steps:

• Beat egg whites with an electric mixer fitted with the whisk attachment until foamy. Gradually add sugar and almond extract, continuing to beat until very stiff peaks form. Switch to the paddle attachment and mix in almond meal until dough comes together.
• Cover cookie dough with plastic wrap and refrigerate, 3 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
• Pour confectioners' sugar into a shallow bowl. Roll cookie dough into small balls and coat with confectioners' sugar. Arrange on the baking sheets.
• Bake cookies in the preheated oven until lightly browned and firm, 10 to 15 minutes.

CHOCOLATE AMARETTI TORTE

Steps:

• Preheat the oven to 350 degrees.
• Butter an 8-inch round cake pan. Line the bottom with waxed paper and butter the paper. Dust the inside of the pan with flour and tap out the excess.
• Melt the chocolates in the top of a double boiler over hot water or in a bowl in a microwave and set aside.
• Place the amaretti and almonds in a food processor and pulse several times, until the mixture is evenly ground. Turn out onto a sheet of waxed paper and reserve.
• Put the butter, sugar and eggs into the processor bowl and process until the mixture is satiny smooth and no longer grainy, about 3 minutes. Stop to scrape the bowl occasionally.
• Add the amaretti and almond powder and the melted chocolate. Pulse until well combined. Turn the batter into the prepared pan and bake in the oven, on the center rack, for 25 to 30 minutes. The top will look dry and perhaps cracked; the center will be moist. Cool on a cake rack for 30 minutes. Run a blunt knife around the edge of the pan and turn out the torte. Peel off the wax paper, invert and cool on a rack. Dust with confectioners' sugar or cocoa.
• Slice thinly and serve at room temperature with whipped cream or ice cream.

TIRAMISù WITH AMARETTI COOKIES

Steps:

• Whisk egg yolks in a medium bowl to blend, then gradually add sugar, whisking constantly until mixture is thick, smooth, and pale yellow. Using a rubber spatula, gently fold in mascarpone, rum, and salt; set aside.
• Place espresso in a small bowl. Working in batches, gently mix and turn cookies in espresso 20 seconds to soak. Divide cookies among glasses and top each with 1/2 cup mascarpone mixture. Chill at least 1 hour.
• Dust tiramisù with cocoa powder just before serving.
• Do Ahead
• Tiramisù can be made 1 day ahead. Cover and keep chilled.

TRUE AMARETTI

Steps:

• Beat egg whites with an electric mixer fitted with the whisk attachment until foamy. Gradually add sugar and almond extract, continuing to beat until very stiff peaks form. Switch to the paddle attachment and mix in almond meal until dough comes together.
• Cover cookie dough with plastic wrap and refrigerate, 3 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
• Pour confectioners' sugar into a shallow bowl. Roll cookie dough into small balls and coat with confectioners' sugar. Arrange on the baking sheets.
• Bake cookies in the preheated oven until lightly browned and firm, 10 to 15 minutes.

TRUE AMARETTI

Steps:

• Beat egg whites with an electric mixer fitted with the whisk attachment until foamy. Gradually add sugar and almond extract, continuing to beat until very stiff peaks form. Switch to the paddle attachment and mix in almond meal until dough comes together.
• Cover cookie dough with plastic wrap and refrigerate, 3 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
• Pour confectioners' sugar into a shallow bowl. Roll cookie dough into small balls and coat with confectioners' sugar. Arrange on the baking sheets.
• Bake cookies in the preheated oven until lightly browned and firm, 10 to 15 minutes.

TRUE AMARETTI

Steps:

• Beat egg whites with an electric mixer fitted with the whisk attachment until foamy. Gradually add sugar and almond extract, continuing to beat until very stiff peaks form. Switch to the paddle attachment and mix in almond meal until dough comes together.
• Cover cookie dough with plastic wrap and refrigerate, 3 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
• Pour confectioners' sugar into a shallow bowl. Roll cookie dough into small balls and coat with confectioners' sugar. Arrange on the baking sheets.
• Bake cookies in the preheated oven until lightly browned and firm, 10 to 15 minutes.

TRUE AMARETTI

Steps:

• Beat egg whites with an electric mixer fitted with the whisk attachment until foamy. Gradually add sugar and almond extract, continuing to beat until very stiff peaks form. Switch to the paddle attachment and mix in almond meal until dough comes together.
• Cover cookie dough with plastic wrap and refrigerate, 3 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
• Pour confectioners' sugar into a shallow bowl. Roll cookie dough into small balls and coat with confectioners' sugar. Arrange on the baking sheets.
• Bake cookies in the preheated oven until lightly browned and firm, 10 to 15 minutes.

TRUE AMARETTI

Steps:

• Beat egg whites with an electric mixer fitted with the whisk attachment until foamy. Gradually add sugar and almond extract, continuing to beat until very stiff peaks form. Switch to the paddle attachment and mix in almond meal until dough comes together.
• Cover cookie dough with plastic wrap and refrigerate, 3 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
• Pour confectioners' sugar into a shallow bowl. Roll cookie dough into small balls and coat with confectioners' sugar. Arrange on the baking sheets.
• Bake cookies in the preheated oven until lightly browned and firm, 10 to 15 minutes.

TRUE AMARETTI

Steps:

• Beat egg whites with an electric mixer fitted with the whisk attachment until foamy. Gradually add sugar and almond extract, continuing to beat until very stiff peaks form. Switch to the paddle attachment and mix in almond meal until dough comes together.
• Cover cookie dough with plastic wrap and refrigerate, 3 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
• Pour confectioners' sugar into a shallow bowl. Roll cookie dough into small balls and coat with confectioners' sugar. Arrange on the baking sheets.
• Bake cookies in the preheated oven until lightly browned and firm, 10 to 15 minutes.