amaretti
(1 rating)
I've been making and eating these cookies for as long as I can remember. They are perhaps one of my favorite cookies of all time. No Italian Cookie tray is complete without them. They have a crisp outside but a moist and chewy center fragrant in almond flavor! I think almond paste is wonderful when creating this cookie and beats making the paste yourself. Just a great shortcut and a no fail way. My way to always top these cookies is with a halved bright red maraschino cherry, but I have seen my family use almonds and espresso beans. Any which way, they are all delicious and adorable! The cookies themselves are Gluten Free as well!
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(1 rating)
yield
serving(s)
prep time
20 Min
cook time
20 Min
Ingredients For amaretti
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16 ozalmond paste
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2egg white
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1 csugar
- DECORATE COOKIES WITH...
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halved maraschino cherries
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almonds
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espresso beans
How To Make amaretti
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1Preheat oven to 325'F. Line cookie sheets with parchment paper.
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2Break almond paste into small pieces and place into food processor or mixer. Add sugar and mix well. Add the egg whites and mix until moist, about 2-3 minutes.
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3Pipe using a large star tip into rounded swirls about 2 inches in diameter or roll into a ball and gently press down a little and top with half of a maraschino cherry, almond or espresso coffee beans. Cookies should be at least 1 inch apart.
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4Bake 20 minutes on middle shelf, move to upper shelf, (about 4" above middle shelf); for approximately 8 minutes until light golden brown. Move parchment paper with cookies onto baking racks to cool. When completely cool carefully peel macaroons off paper. Store in airtight container. Buon Appetito!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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