Prep 15 mins
Cook 30 mins
Read about this on Cream Puffs in Venice blog & was captivated by the idea of pine nuts in amaretti. The author adapted a recipe from Maxine Clark’s Easy Italian which called for 2 cups of pine nuts in the dough but the author changed to 2 cups of blanched almonds. I plan to make with 1 cup of blanched almonds & 1 cup of pine nuts. I am guessing on how many cookies this will make as it did not say. Will update with my results after making.
- 1 cup blanched almond, whole
- 1 cup pine nuts
- 1⁄2 cup sugar
- 3 egg whites, large
- 1 teaspoon almond extract
- 1 teaspoon orange extract (optional)
- 1⁄2 cup pine nuts (for sprinkling)
- 1⁄2 cup icing sugar (for dusting)
- Line two baking sheets with parchment paper. Preheat the oven to 300 degrees F.
- In either a blender or food processor, grind the almonds and 1 cup of pine nuts with about a tablespoon of sugar until they are very fine.
- In a bowl, beat the egg whites (with a mixer or by hand) until they are foamy. Begin adding the remaining sugar, a little at a time, and continue beating the egg whites until they are very stiff (stiff peaks form).
- Gently fold in the nuts and then add the almond and orange extract (be careful not to overmix so that you don’t deflate the mixture).
- Using a tablespoon, carefully spoon or pipe rounds of dough onto the parchment-lined baking sheets. Leave a few inches between each cookie.
- Sprinkle some of the pine nuts over each cookie and bake for about 30 minutes. The cookies will be firm and lightly golden when they’re done.
- Let cool completely before dusting with icing sugar and serving.