Amaretti: Italian cookie recipe
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Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 76 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 0 |
| carb | 9 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 4 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 2 |
| folate | 1 |
Since amaretti are usually bought in decorative tins, this is a great Italian cookie recipe to have in your repertoire – with the added bonus of being gluten-free. Plus, the cookies are truly easy to make.
Ingredients
- 2 egg whites
- 1 cup granulated sugar
- 1/4 tsp almond extract
- 2-1/2 cups ground almonds
- Topping:
- 2 tbsp 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
- Keywords : Cookies-Bars-Squares; Sugar/Sweets; Nuts; Bake; Snacks; Italian; Almonds;
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