Blanch and toast the almonds. Peel and chop them very finely or crush them in a mortar with 1/2 cup sugar. Add the vanilla, beat egg whites till stiffened, then fold in the almonds. Spoon the batter into a pastry bag fitted with a plain tip. Pipe 2 l/2-in. wide rounds about 1 1/2 apart on a buttered baking sheet and flatten them a bit. Sift the confectioner's sugar over the tops and let stand at room temperature 1-2 hours. Pre-heat the oven to 350ºF and bake for about 20 mins. Remove from oven and cool.
Sunday, January 14, 2007
Recipe: Almond Cookies - Amaretti
Ingredients:
1 cup sweet almonds
1 cup bitter almonds
1/2 cup granulated sugar
1 tsp. vanilla
2 cups sugar
5 egg whites
Blanch and toast the almonds. Peel and chop them very finely or crush them in a mortar with 1/2 cup sugar. Add the vanilla, beat egg whites till stiffened, then fold in the almonds. Spoon the batter into a pastry bag fitted with a plain tip. Pipe 2 l/2-in. wide rounds about 1 1/2 apart on a buttered baking sheet and flatten them a bit. Sift the confectioner's sugar over the tops and let stand at room temperature 1-2 hours. Pre-heat the oven to 350ºF and bake for about 20 mins. Remove from oven and cool.
Blanch and toast the almonds. Peel and chop them very finely or crush them in a mortar with 1/2 cup sugar. Add the vanilla, beat egg whites till stiffened, then fold in the almonds. Spoon the batter into a pastry bag fitted with a plain tip. Pipe 2 l/2-in. wide rounds about 1 1/2 apart on a buttered baking sheet and flatten them a bit. Sift the confectioner's sugar over the tops and let stand at room temperature 1-2 hours. Pre-heat the oven to 350ºF and bake for about 20 mins. Remove from oven and cool.
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