Italian Amaretti
This recipe makes 48 servings
Nutritional Info |
|
|---|---|
| Per Cookie: about | - |
| cal | 54 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 0 |
| carb | 6 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 8 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 1 |
| folate | 2 |
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.
Ingredients
- 2 cups unblanched almonds
- 2 egg whites
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tbsp almond extract
- 1 tsp baking powder
Preparation
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.)
Additional information :
Tips: Because batter is sticky, dust hands with icing sugar when shaping into circles.
Dark baking sheets are not recommended for these delicate cookies as they cause overbrowning.
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