Amaretti
Since amaretti are usually bought in decorative tins, this is a great recipe to have in your repertoire – with the added bonus of being gluten-free. Plus, the cookies are truly easy to make.
Servings: 30
Ingredients:
Amaretti
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per cookie: about | - |
| cal | 76 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | trace |
| carb | 9 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 4 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 2% |
| folate | 1% |
-
2 egg whites
1 cup (250 mL) granulated sugar
1/4 tsp (2 mL) almond extract
2-1/2 cups (625 mL) ground almonds
Topping:
2 tbsp (25 mL) granulated sugar
Preparation:
In large bowl, beat egg whites until soft peaks form; beat in sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Beat in almond extract; fold in ground almonds.
Drop by generous 1 tbsp (15 mL) or pipe using piping bag, 2 inches (5 cm) apart, onto parchment paper–lined baking sheets.
Topping: Sprinkle sugar over cookies. Bake in top and bottom thirds of 300°F (150°C) oven, rotating and switching pans halfway through, for about 20 minutes or until firm to the touch and light golden. Transfer to rack; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 3 days.)
Drop by generous 1 tbsp (15 mL) or pipe using piping bag, 2 inches (5 cm) apart, onto parchment paper–lined baking sheets.
Topping: Sprinkle sugar over cookies. Bake in top and bottom thirds of 300°F (150°C) oven, rotating and switching pans halfway through, for about 20 minutes or until firm to the touch and light golden. Transfer to rack; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 3 days.)
Source
Canadian Living Magazine: June 2007
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