<i>Amaretti</i> Cookies
<i>Amaretti</i> Cookies
Open in full-screen mode

Amaretti Cookies

Preparation
30 MIN
Cooking
18 MIN
Makes
3 dozen
Freezes
Share

Ingredients

Preparation

  1. With the rack in the middle position, preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper (see note).
  2. In a food processor, pulse the almond powder and icing sugar until the texture of flour. Transfer to a bowl and set aside.
  3. Place the egg whites in another bowl. Set aside.
  4. In a small saucepan, bring the sugar and water to a boil. Let simmer until a candy thermometer reads 240°F (116°C). Remove from the heat.
  5. Beat the egg whites with an electric beater on medium speed until frothy. Drizzle the hot syrup onto the egg whites, avoiding the mixer’s beaters. Add the almond liqueur and extract. Beat continuously until stiff peaks form. With a spatula or whisk, gently fold in the dry ingredients.
  6. With a 2-tbsp (30 ml) ice cream scoop, shape 18 cookies onto each prepared baking sheet. With a fine sieve, dust the cookies with icing sugar.
  7. Bake one sheet at a time for 18 minutes or until the cookies just begin to brown and easily peel off the parchment paper. Let cool completely.
  8. The cookies will keep in an airtight container for 1 week at room temperature or 3 months in the freezer.

Note

For this recipe, it is preferable to use parchment paper. Silicone mats tend to retain too much moisture during baking.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum