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Italian Amaretti

By The Canadian Living Test Kitchen

Tested till perfect

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Italian Amaretti

This recipe makes 48 servings

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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

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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