Amaretti Cookies

Submitted by momaphet

"My DH loves amaretti, I haven't tried this recipe yet but hope it will be a favorite. It come from the Joy of Baking. After reading the review I added the choice of Amaretto or almond extract."

 

• Ready In: 35mins
• Ingredients: 5
• Yields: 3 1/2 dozen

ingredients

• 8 ounces canned almond paste
• 1 cup superfine sugar or 1 cup caster sugar
• 2 large egg whites
• 1⁄2 - 1 teaspoon almond extract or 1 tablespoon Amaretto
• extra granulated sugar, for dusting cookies

directions

1. Preheat oven to 375 degrees F (190 degrees C) and line two baking sheets with parchment paper. Have ready a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip.
2. Using Food Processor: Break the almond paste into small pieces and place in bowl of food processor, with the sugar. Pulse until the mixture is very fine.
3. Add the egg whites in three additions, processing well after each addition. Then add extract or Amaretto. Continue processing the dough until very smooth (about one minute).
4. Using Electric Mixer: 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.
5. Add the egg whites in three additions, mixing well after each addition. Continue mixing the dough until very smooth, about 3 to 4 minutes.
6. Fill the pastry bag with the almond mixture. Pipe 1 1/2 inch (3.75 cm) mounds onto the parchment paper, spacing about 1 inch (2.5 cm) apart.
7. After you have filled the baking sheet with cookie mounds, take a damp paper towel and lightly press the top of each cookie to smooth out the surface (you want to smooth out the tip of dough at the top of each cookie caused from piping).
8. Lightly sprinkle a little sugar on top of each cookie.
9. Bake for 15 minutes, or until the cookies have risen, are a deep golden color and have tiny cracks.Remove from the oven and place baking pan on a rack to cool. When cool gently peel cookies from parchment. If they stick to parchment, turn the paper over, take a damp paper towel and gently wipe the bottom of the parchment paper to loosen the cookie.
10. Makes 3 1/2 dozen.
11. *Note: Make your own superfine sugar by processing regular granulated white sugar in your food processor for about 30 seconds or until sugar is ground very fine.

Reviews

[Dreamer in Ontario]

I'm not sure what when wrong when I made this. I couldn't find canned almond paste so used some that came in a foil tube. I also used the tablespoon of Amaretto rather than a tsp of extract option. Perhaps this, combined with a hot humid day, affected the outcome. When I piped them onto the baking sheet they immediately flattened so there was no need to smooth out the surface of the dough. The flavour of the cookies is good but they came out very thin and flat. I baked the first batch for 15 min (my bad. I didn't check them as the baked) and they burned. The second batch was perfectly done after 10 minutes of baking

 

[saoisenberg]

This is an OK recipe, but I made them this a.m. and came to Recipezaar to see if I could find a more almondy tasting variation. Perhaps adding Amaretto?