These recipes are for your personal use only and may not be added in any form to archives or other works.
Amarettini (mini Amaretti cookies)
Can't locate amarettini and need them for that special
dessert? Do what I did and make your own! Intensely almond
flavoured, reminding of Amaretto liqueur these very easy classic Italian cookies
are the perfect little extra to a great espresso, cappuccino or with ice cream.
They are often used crushed for making other desserts. Low calorie, made
very little sugar and without fat or wheat, they are a healthy little bit of
crunchy luxury to nibble on. Spoil a loved one with these tasty treats!
bake 20 minutes at 180° C.
makes about 4 dozen Amarettini
350 g. finely ground sweet almonds, without the skin
3 lg. egg whites
pinch of fine salt
150 g. fine sugar, divided
1 t. (or small flask) of bitter almond extract
optional: 1/4 t. vanilla extract (white if you have it) or 1 T. vanilla sugar
powdered sugar for dusting
Line two cookie sheets with baking paper.
Mix half the sugar with the almonds.
Beat the egg whites with the salt until the soft peak stage. Slowly add the rest of the sugar in a fine stream until the egg whites are stiffer. Add the almond extract and vanilla and beat a little more.
Stir 1/4 of the egg whites into the ground almonds until a mass forms, then fold in the rest.
Use a pastry bag and a large nozzle with a round opening and pipe small mounds about 2-1/2 to 3 cm. diameter. Dampen a paper towel and pat down the peaks slightly to flatten.
Or: use two teaspoons to make the mounds (one teaspoon assists the other).
Sift over powdered sugar.
Allow to dry at least 2 hours or even all day (unrefrigerated) before baking in a hot oven. Check after 15 minutes - they should begin to slightly crack on the top but remain pale.
Note: egg whites are not so problematic as the yolk and I have never had a problem. Store these to pre-dry in a COLD oven until ready. Remove to pre-heat the oven for baking. Storing in the refrigerator is too moist. Also, if you have access to bitter almonds, use 300 g. sweet and 50 g. bitter almonds. Grind together. Traditionally, these are round little half domes...but I also make some of them star shaped so I have 'moons and stars'. Use the appropriate nozzle tip and pipe plump 'stars'.
Store in an airtight container to keep these crunchy.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2010 Patricia Conant