Amaretti Cookies Recipe - Cooking Index
Amaretti Cookies Recipe - Cooking Index
| 1 1/4 cups | 116g / 4.1oz | Blanched and lightly toasted almonds |
| 3/4 cup | 148g / 5.2oz | Powdered sugar |
| 2 teaspoons | 10ml | All-purpose flour |
| 2 teaspoons | 10ml | Egg whites (large) |
| 1/3 cup | 65g / 2.3oz | Granulated sugar |
| 1 teaspoon | 5ml | Grated lemon zest |
| 1 teaspoon | 5ml | Almond extract |
In a food processor, grind the almonds to a powder by pulsing off and on to keep the powder loose. Mix the almonds with the powdered sugar and flour.
In a separate bowl, beat the egg whites to soft peaks. Gradually beat in the granulated sugar until stiff. Fold in the lemon zest and almond extract.
Pipe the mixture with a pastry bag using a round 1/4-inch tip into 1 1/2-inch rounds onto baking sheets lined with lightly buttered waxed paper or parchment. Bake in a preheated 275 degree oven for 1 hour, checking to make sure the amaretti don't brown. Turn off the oven and let the amaretti dry out for an additional hour.
they should be very crisp. Store them in an airtight container in the refrigerator or freezer.
Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9633 broadcast 08-19-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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