This gift basket is the ultimate kit to embark upon a serious exploration of Italian cuisine. It...
Amaretti
Reviews 1
January 05, 2011
Giuliano Bugialli, The Fine Art of Italian Cooking
Delicious, homemade bitter almond cookies.
Makes about 30 cookies.
Recipe Summary
Prep Time: 15 Minutes
20 Minutes
10+
Ingredients
Sweet Almonds| Bitter Almonds| Sugar| Confectioners' Sugar| Egg Whites
10
Ounce
Sweet Almonds
(blanched)
1
Ounce
Bitter Almonds
(blanched, or Sweet Almonds, unblanched)
1
1/2
Cup
Sugar
(granulated)
1
Tablespoon
Confectioners' Sugar
(heaping)
5
Egg Whites
(extra-large)
Directions
- 1. Preheat the oven to 375 degrees F.
- 2. Mix the sweet and bitter or unblanched almonds together.
- 3. Place a cookie sheet containing all the almonds in a preheated oven for 2 minutes, then remove from the oven and let cool for about 15 minutes.
- 4. Place the almonds, 1 1/4 cup sugar, and confectioners' sugar in a mortar (or blender or food processor) and grind everything fine, then transfer to bowl.
- 5. Add the egg whites to the bowl and mix very well with a wooden spoon until a homogenous paste results.
- 6. Lightly oil and flour a cookie sheet.
- 7. Fill a pastry bag with a round tip with the paste, and make a ball, 1 inch in diameter, on the cookie sheet.
- 8. Sprinkle a little of the remaining sugar on top of each ball and place the cookie sheet in the 375 degree oven for 20 minutes.
- 9. Remove the sheet from the oven and carefully detach the amaretti.
- 10. Transfer the amaretti to a serving platter and let them cool completely (about 1 hour).
- 11. Note: Amaretti can keep for months in a closed jar. However, do not place them in the jar until they are completely cold.
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