Italian Amaretti

Author: Canadian Living

A favourite from home economist Emily Richards' household, these are ideal for dunking in coffee, so pack them decoratively along with some espresso beans for an Italian theme gift.

  • Portion size 48 servings

Ingredients

  • 2 cups unblanched almonds
  • 2 egg whites
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon almond extract
  • 1 teaspoon baking powder

Method

Line rimless baking sheets with parchment paper or grease; set aside.

In food processor, chop almonds until in small pieces with some powdery granules. Set aside.

In large bowl, beat egg whites until soft peaks form. Beat in sugar, 2 tbsp (25 mL) at a time, until ribbons fall from beaters when lifted. Stir in almonds, flour, almond extract and baking powder.

Drop batter by level tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto prepared baking sheets. Using fingertips, shape each into neat circle.

Bake in centre of 350°F (180°C) oven for about 20 minutes or until cookies are light brown and crisp on top. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 2 weeks.)

Nutritional facts <b>Per Cookie:</b> about

  • Sodium 8 mg
  • Protein 1 g
  • Calories 54.0
  • Total fat 3 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 6 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Italian Amaretti

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