Monday, March 25, 2013

Amaretti Cookies

Happy Passover! If you've been invited to a seder this year, you still have time to whip up a batch of these super easy (and delightful) Italian almond macaroons to bring with you. They're a nice change from the usual coconut macaroons that are often served at seders (not that I'm putting those down, they're good if you like coconut). Although I do prefer the lovely almond flavor and crunchiness of these little gems.


Yield: 4 ½ to 5 dozen

3 cups blanched slivered almonds (or 362 grams almond flour)
1 1/2 cups sugar
3 egg whites
1 teaspoon almond extract

1.      Preheat oven to 300º F. Line 2-3 baking sheets with parchment paper.
2.      In a food processor, grind the slivered almonds into a fine meal (if using almond flour, simply place it in). Add the sugar and continue process for another 15 seconds. Add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
3.      Roll the dough into balls (about 1 heaping teaspoon each). Place about 1 1/2 inches apart on the prepared baking sheets.
4.      Bake for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place in an airtight container.

barely adapted from (submitted by Kevin Ryan)

Bob's Red Mill almond flour
adding egg whites & almond extract to almond flour/sugar
dough rolled into balls
amaretti cookies

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