Amaretti Cookies Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
• In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
• Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.

Steps:

• Adjust oven racks in the upper-third and lower-third positions. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
• Break the almond paste into small pieces and add it to the bowl of a food processer along with the sugar, cocoa powder and salt. Process until the almond paste is very finely chopped and well incorporated with the salt and sugar. Add the egg whites and vanilla, and process until a smooth dough forms, about 30 seconds. With a small scoop or spoon, dollop the batter onto the baking sheets, 1 tablespoon at a time, spaced 2 inches apart. Top each cookie with a few almond slivers and sprinkle with sanding sugar.
• Bake until the cookies have risen and cracked slightly but are still soft in the center, 13 to 14 minutes; rotate the baking sheets halfway through. Allow the cookies to cool completely on the baking sheets. Store in an airtight container.

Steps:

• Preheat oven to 375 degrees F.
• Line two baking sheets with parchment paper.
• Break the almond paste into small pieces and place in bowl of electric mixer along with the sugar.
• Mix on low speed until very fine.
• Add the egg whites in three additions, mix well after each addition.
• Continue mixing the dough until very smooth, about 3 to 4 minutes.
• Place a tablespoon of dough on the cookie sheet (space them 1 inch apart).
• Lightly press the top of each cookie to smooth out the surface.
• Sprinkle a little sugar on top of each cookie.
• Bake for 15 minutes, or until the cookies have risen, are a deep golden color and have tiny cracks.
• Remove from the oven.
• When cool gently peel cookies from parchment.
• Note: If they stick to the parchment, turn the paper over, take a damp paper towel and gently wipe the bottom of the parchment paper to loosen the cookie.

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment or a silicone baking mat.
• Whisk the almond flour, granulated sugar and salt in a large bowl to combine. Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 1 minute 30 seconds. Add the almond extract and beat to combine. Fold the egg whites into the dry ingredients using a rubber spatula until a shaggy dough forms.
• Put the confectioners' sugar in a small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the confectioners' sugar, coating thoroughly. Arrange the balls 1 inch apart on the prepared baking sheets.
• Bake, rotating the baking sheets halfway through, until golden brown and the tops crack, 23 to 25 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
• Store in an airtight container at room temperature for up to 3 days.

Steps:

• 1.Position the oven rack so that it is at the bottom of the oven.
• 2.Preheat your oven to 180°C (350°F).
• 3.Check that your ground almonds are as fine as possible. You can always pass them through a blender to make sure.
• 4.In a large mixing bowl, combine the ground almonds, salt and sugar, mixing well with a fork.
• 5.Next mix in the eggs (all at once - no need to beat in advance), and almond essence.
• 6.Line two cookie sheet with baking paper, and using a tablespoon, make round balls of cookie dough and place them on the baking sheet (leaving 2cm of space between each).Press either an almond or pistachio onto thetop of ech cookie.
• 7.Cook for 10 minutes on the lowest rack in the oven, then move the rack to the middle of the oven and bake an additional 5 minutes.Leave to cool on the baking sheet for at least 5 minutes.
• 8.Using a small sieve, sprinkle each cookie with a light dust of powder (icing) sugar.