Amaretti I (Almond Macaroons)
Posted by bakinghistory on October 8, 2007
Delicate almond cookies to serve with coffee or tea
From the original recipe by Pellegrino Artusi
In “La Scienza in Cucina e l’Arte di Mangiar Bene” 1891–Italy
1-1/4 cup (250 g) granulated sugar
1 cup (150 g) blanched almonds, whole
2 small egg whites at room temperature
1/4 tsp (1 ml) pure almond extract
Preheat the oven to 350°F (180°C)
Grind the almonds in a clean coffee grinder with a few tbsp of sugar until fine and powdery and set aside. Beat the egg whites until glossy, adding the remaining sugar little by little and the almond extract. Gently fold the ground almonds into the beaten egg whites, until well incorporated but being careful not to deflate the mixture.
Line a baking sheet with parchment paper and drop the almond mixture from a teaspoon, 2 inches apart.
Bake for about 25 minutes. Let the macaroons cool on the baking sheet for a few minutes then gently remove the cookies with a thin metal spatula and let them finish cooling on a rack.
This entry was posted on October 8, 2007 at 2:59 pm and is filed under Cookies, Bars, & Biscotti, Flourless Cakes, Gluten-free, Italian Cuisine, Italy. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.