Amaretti
I had not made amaretti in some time, and since I had the almonds, I decided that these would be one of two cookies that I would take to the party. These amaretti are sensitive to temperature when you are making them, and it is best to keep the dough well chilled during the process. This means refrigerating it between making each tray to put in the oven. I find that refrigerating the dough for at least 6 hours and perhaps even overnight creates a more chewy texture and makes the dough easier to work with. Be aware that this dough is very sticky and will stick to your hands when you are rolling it. Just persist, however, because the final product is delicious. I had just finished making these cookies when a gentleman came to fix our large outdoor umbrella. The cookies were sitting on the counter where they had cooled. As he was leaving, he looked at the cookies and asked if he could try one. I am always happy to get any opinions from my neighbors and the locals on the dolci I make, and so, I was glad to offer him a cookie. His opinion was two thumbs up. I hope yours will be too!!
Ingredients
3 large eggs separated
1.1 pounds ( equal to 500 grams) of whole blanched almonds lightly toasted and then ground very fine (note: If you grind too much they will become almond paste)
1 1/3 cups of finely ground sugar
Confectioners sugar for rolling the cookies
Equipment
Blender or food processor for grinding the almonds - While I use the food processor, I have read that the blender produces a finer product. I can not confirm this, however.
Electric mixer
Oven preheated to 325 degrees Fahrenheit or 160 Centigrade
To Make the Amaretti
Step 1: Toast the blanched almonds. This should take about 7 minutes in a 350 degree oven, but watch them carefully so they do not get too brown which can happen very quickly.
Step 2: When the almonds have cooled, place them in a blender or food processor and grind them very fine - to the consistency of an almond flour.
Step 3: In a small bowl, beat the egg whites until very soft peaks form and set aside.
Step 4: In a separate large bowl, beat the egg yolks and sugar until the mixture is very creamy.
Step 5: Add the finely ground ground almonds to the egg yolk and sugar mixture and mix thoroughly, but do not over mix.
Step 6: Gently fold the egg whites into the almond and egg yolk mixture.
Step 7: Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight.
Step 8: Break off small pieces of the dough and roll into balls about 1 to 1 1/4 inch in diameter.
Step 9: Roll the balls in confectioners sugar and place on a baking sheet covered with parchment paper. ( You can probably fit 16 cookies per sheet.)
Step 10: Place the baking sheet in the center of the oven and bake for approximately 25 minutes until golden brown.
Makes approximately 3 dozen cookies.
Ingredients
3 large eggs separated
1.1 pounds ( equal to 500 grams) of whole blanched almonds lightly toasted and then ground very fine (note: If you grind too much they will become almond paste)
1 1/3 cups of finely ground sugar
Confectioners sugar for rolling the cookies
Equipment
Blender or food processor for grinding the almonds - While I use the food processor, I have read that the blender produces a finer product. I can not confirm this, however.
Electric mixer
Oven preheated to 325 degrees Fahrenheit or 160 Centigrade
To Make the Amaretti
Step 1: Toast the blanched almonds. This should take about 7 minutes in a 350 degree oven, but watch them carefully so they do not get too brown which can happen very quickly.
Step 2: When the almonds have cooled, place them in a blender or food processor and grind them very fine - to the consistency of an almond flour.
Step 3: In a small bowl, beat the egg whites until very soft peaks form and set aside.
Step 4: In a separate large bowl, beat the egg yolks and sugar until the mixture is very creamy.
Step 5: Add the finely ground ground almonds to the egg yolk and sugar mixture and mix thoroughly, but do not over mix.
Step 6: Gently fold the egg whites into the almond and egg yolk mixture.
Step 7: Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight.
Step 8: Break off small pieces of the dough and roll into balls about 1 to 1 1/4 inch in diameter.
Step 9: Roll the balls in confectioners sugar and place on a baking sheet covered with parchment paper. ( You can probably fit 16 cookies per sheet.)
Step 10: Place the baking sheet in the center of the oven and bake for approximately 25 minutes until golden brown.
Makes approximately 3 dozen cookies.
