Amaretti Crispy and Delicious Almond Cookies

Name: Amaretti Crispy and Delicious Almond Cookies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 20 cookies
Ingredients: ¾ cup ground almonds; 1 cup sugar; 4 eggs white; 1 tsp almonds extract

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
20 cookies
Calories
39 kcal
Course
Dessert
Cuisine
Italian

Amaretti Crispy and Delicious Almond Cookies

Iris Warren

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I have already talked about these biscuits, but unfortunately they are not very well-known all over the world, let me introduce them: amaretti biscuits. They are so tempting that they may be enjoyed as a delicious treat after lunch or dinner, with your afternoon tea or a cup of hot chocolate (it makes me droll) , but they are also used to preparare a few Italian traditional sweets such as ‘Bonet’. I am sure you won’t forget them!

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Ingredients

Servings

¾ cup ground almonds
1 cup sugar
4 eggs white
1 tsp almonds extract

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Instructions

If the almonds are not peeled, toss them into boiling water for a minute, run them under cold water, strain them and blot them with paper towels. Squeeze the nuts so the skins come off easily. Lay them out to dry or dry them for a few minutes in the oven at 300°F (148° C).
If you have bought peeled almonds, put them in a food processor and pulse them along with the sugar. Place the ground mixture in a bowl.
Beat the egg whites until firm (the test for firmness is to turn the bowl upside down, and if they don’t fall out, they are beaten enough); gently fold in the sugar, the almond mixture, and the almond extract to make a smooth paste.
Place some parchment paper onto a baking tray, use a pastry bag with a sized-10 tip (0.4 inches) to place walnut-size dollops of the mixture approximately 1 inch (2cm) apart; let sit for 1 hour.
Preheat the oven to 300°F (148° C) and bake for 30 minutes, or until they are golden brown.
Open the door, switch the fan on, and let amaretti cool down in the oven so that any trace of leftover moisture is eliminated, and your cookies get really crunchy.