Cinnamon Amaretti
photo by Thorsten
- Ready In:
- 3hrs
- Ingredients:
- 7
- Yields:
-
100 cookies
ingredients
- 2 egg whites
- 1 pinch salt
- 1 lb caster sugar, unsifted
- 1⁄2 teaspoon cinnamon
- 1 lb blanched almond, finely grounded
- 3 tablespoons amaretto liqueur
- 5 ounces semisweet chocolate
directions
- Beat egg white and salt slightly with a hand held mixer. Add caster sugar and beat until creamy and semi-stiff.
- Add cinnamon, Amaretto liqueur and finely grounded almonds and mix using the dough hook. The dough will be firm and sticky.
- Line baking tray with parchment paper.
- Fill the dough into an icing back and pipe little spots of about 1 inch in diameter and about 1 inch in height onto the baking paper at intervals of about 1.5 inches.
- Let the little dough spots dry at room temperature for at least 1 hour (but no longer than 2 hours). The dough should be dry outside and not sticky anymore when you touch it.
- Meanwhile preheat oven (300 F, 150 C).
- Bake the Amaretti in lower third of the oven for 25 to 30 minutes. They should be lightly browned.
- Let them cool completely on a cooling rack.
- Meanwhile melt semisweet chocolate. Put chocolate into a small bowl and let the chocolate melt over hot water.
- Dip the bottom of the Amaretti into the melted chocolate and strip off excess chocolate at the rim of bowl.
- Place Amaretti bottom up on a cooling rack until chocolate is dry.
- Store the cinnamon amaretti between layers of parchment papers in air tight container. You can store them dry at room temperature for about 4 weeks (if they get that old).
- NOTE: Time to make includes 2 hours to dry the cookies at room temperature. Cooking time is given for one baking tray.
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Reviews
-
Wonderful recipe! I love anything almond and this gives you a double dose! The dark chocolate gives them an elegant touch and cuts the sweetness a bit. My only problem was trying to be patient while the cookies dried. I made them for an office party and didn't have one single cookie left! I highly recommend them. (They are also great with a nice hot cup of tea!) Thanks, Thorsten for the great recipe!
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