CHOCOLATE AMARETTI COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Adjust oven racks in the upper-third and lower-third positions. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Break the almond paste into small pieces and add it to the bowl of a food processer along with the sugar, cocoa powder and salt. Process until the almond paste is very finely chopped and well incorporated with the salt and sugar. Add the egg whites and vanilla, and process until a smooth dough forms, about 30 seconds. With a small scoop or spoon, dollop the batter onto the baking sheets, 1 tablespoon at a time, spaced 2 inches apart. Top each cookie with a few almond slivers and sprinkle with sanding sugar.
- Bake until the cookies have risen and cracked slightly but are still soft in the center, 13 to 14 minutes; rotate the baking sheets halfway through. Allow the cookies to cool completely on the baking sheets. Store in an airtight container.
PEACHES STUFFED WITH AMARETTI COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F. Butter the bottom of an 8-inch baking dish and set aside.
- Using a melon baller, clean out the red flesh from the center of each peach. Arrange the peaches cut side up in the prepared dish. In the bowl of a food processor, add the amaretti cookies and pulse until finely crumbled. Divide the amaretti crumbs between the peaches. Fill the center of each peach with the amaretti cookie crumbs. Sprinkle 1/2 teaspoon of sugar over each. Dot each peach with 1/2 teaspoon of butter.
- Bake until the peaches are tender and the filling is crisp on top, about 30 minutes. Serve warm with whipped cream.
AMARETTI ITALIAN COOKIES
A Christmas staple in the family. A family favorite. Would not be Christmas without them.
Provided by BramptonMommyof2
Categories World Cuisine Recipes European Italian
Time 30m
Yield 45
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Mix chopped almonds, 2 cups white sugar, and cocoa powder together in a bowl; add eggs and almond extract and stir until batter is well mixed. Form teaspoonfuls of batter into small balls.
- Place 1/4 cup sugar in a bowl and roll balls in the sugar. Press a finger into the center of each ball, making an indentation. Place 1 almond in each indentation. Arrange cookies 2 inches apart on the baking sheets.
- Bake in the preheated oven until edges begin to crisp, about 15 minutes.
Nutrition Facts : Calories 145.4 calories, Carbohydrate 13.3 g, Cholesterol 16.5 mg, Fat 9.2 g, Fiber 2 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 6.4 mg, Sugar 10.8 g
ALMOND-RUM CHOCOLATE TRUFFLES WITH AMARETTI COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 18 to 24 truffles
Number Of Ingredients 8
Steps:
- Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
- Whisk in the vanilla and almond extracts and the rum. Stir until the ganache is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
- Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in crushed amaretti cookies. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)
BONNIE'S AMARETTI COOKIES
This recipe, from Elayne Kitchen of Norwalk, Connecticut, is her daughter Bonnie's delicious variation on Italian amaretti, airy almond drop cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 5
Steps:
- Line three baking sheets with Silpat baking mats.
- Grind almonds with granulated sugar in the bowl of a food processor until fine. Transfer to a medium bowl. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Add almond extract. Gently stir egg-white mixture into almond mixture to form a thick paste.
- Drop dough in rounded teaspoons onto prepared baking sheets about 1 1/2 inches apart. Dust with confectioners' sugar, and let stand at room temperature to dry for 2 hours.
- Place rack in center of oven, and preheat oven to 300 degrees. Transfer sheets to oven, and bake amaretti until edges are golden and cookies are firm, 20 to 25 minutes. Transfer cookies to a wire rack to cool. Dust with confectioners' sugar. Repeat with remaining cookie dough.
PIGNOLI AMARETTI (PINE NUT COOKIES)
My most favorite cookies in the world!!! Very expensive to buy in an Italian bakery and this recipe is the best I've ever tasted. I love baking Italian cookies of all kinds, but these are my specialty. When breaking up almond paste it's always nice to have someone sit and do it with you. I usually use that time to chat with my kids. My sister did it with me once too.
Provided by InMemoryofBrats
Categories Dessert
Time 45m
Yield 50 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees Break up almond paste into pebble-like pieces Combine almond paste, sugar, confectioner's sugar and egg whites in electric mixer on low speed until blended.
- Increase speed to medium and continue mixing for 2 minutes.
- The dough should be sticky now.
- Keep a bowl of water near by to dip your fingers in before rolling each cookie.
- This will keep the dough from sticking to your fingers.
- Roll dough into one inch balls Roll balls around in Pine Nuts Place 2 inches apart on cookie sheet lined with parchment or Silpat Lightly flatten each cookie Bake for 15-20 minutes Allow to cool completely before removing from parchment with a metal spatula.
Nutrition Facts : Calories 132.8, Fat 7.5, SaturatedFat 0.6, Sodium 5.8, Carbohydrate 15.6, Fiber 0.8, Sugar 13.5, Protein 2.2
ITALIAN AMARETTI BISCUITS (COOKIES)
Make and share this Italian Amaretti Biscuits (Cookies) recipe from Food.com.
Provided by Jen T
Categories Dessert
Time 30m
Yield 20 biscuits/cookies, 20 serving(s)
Number Of Ingredients 6
Steps:
- Combine the ground almonds with sugar, egg whites, vanilla and almond essence and mix well in small bowl of electric mixer.
- Beat mixture on medium speed for 3mins.
- Allow mixture to stand for 5 minutes.
- Prepare trays by lightly greasing and dusting with a little flour. Shake off excess flour.
- Spoon mixture into a piping bag fitted with a 1cm (1/2") plain tube.
- Pipe in a circular motion from centre to make biscuits 4cm (11/2") in diameter onto prepared trays.
- Place a blanched almond on top of each biscuit.
- Bake in a moderate oven 350'F/180'C for 12-15 mins or until tops are lightly browned.
- Leave on tray a few minutes before removing with a spatula to cool on a wire rack.
STRAWBERRY SORBET WITH BALSAMIC VINEGAR AND AMARETTI COOKIES
Categories Blender Ice Cream Machine Berry Dessert Freeze/Chill Valentine's Day Low Fat Vinegar Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place first 3 ingredients in blender. Pulse until smooth, about 1 minute. Transfer to ice cream maker. Process according to manufacturer's instructions. Transfer sorbet to container and freeze. (Can be prepared 2 days ahead.)
- Place fresh strawberries in medium bowl. Sprinkle with sugar and toss. Add vinegar and toss. Let stand 15 minutes, stirring occasionally.
- Scoop sorbet into bowls. Divide strawberries over sorbet. Spoon over juices accumulated in bowl. Sprinkle cookies over strawberries and serve.
ROASTED PEARS WITH AMARETTI COOKIES
That natural sweetness of roasted pears is enhanced by crumbled almond cookies and a dollop of mascarpone -- a rich Italian cream cheese. For a substitute, combine 1/2 cup room-temperature regular cream cheese with a tablespoon or two of whole milk.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. In a 9-by-13-inch baking dish, toss pears with lemon, sugar, and a pinch of salt; arrange pears in dish, cut side down. Add 1/4 cup water; cover dish tightly with aluminum foil, and bake until pears are easily pierced with the tip of a paring knife, 25 to 30 minutes.
- Place each pear half, cut side up, on a platter, and top with 1 tablespoon of mascarpone and 1 crumbled cookie. Drizzle with juices from baking dish, and serve.
EASY, SOFT ALMOND COOKIES (AMARETTI MORBIDI)
A delicious and very easy cookie, perfect for all almond lovers everywhere.
Provided by Marilena Leavitt
Categories Cookies
Time 40m
Yield 3 dozen cookies
Number Of Ingredients 7
Steps:
- In a large bowl, sift together the almond flour, granulated sugar and all-purpose flour.
- In a smaller bowl, whisk the egg whites with a pinch of salt until the whites are foamy and fall into soft mounds (not quite soft peaks). Whisk in the almond extract. Add the egg whites to the bowl with the dry ingredients and stir until it all comes together, kneading lightly with your hands if necessary, until it forms a very sticky dough.
- Lightly dust your hands with confectioners' sugar to prevent any dough from sticking to your hands and pour some extra confectioners' sugar into a large soup bowl or rimmed plate. Scoop out pieces of dough with a small cookie scoop or spoon then form the dough into 1-inch balls. Roll each ball in the confectioners' sugar, then arrange them on parchment paper-lined sheets, leaving 1-inch of space between the cookies.
- Preheat the oven to 300°F. While the oven heats up, let the cookies sit out and dry a little.
- When the oven is ready, bake the cookies for 20 to 22 minutes or until the tops are cracked and the bottoms are just barely golden. Do not over bake-the cookies should still look slightly "underdone" when ready. Let them cool for 2 to 3 minutes on the baking sheets before transferring them to wire racks to cool completely.
TIRAMISù WITH AMARETTI COOKIES
Steps:
- Whisk egg yolks in a medium bowl to blend, then gradually add sugar, whisking constantly until mixture is thick, smooth, and pale yellow. Using a rubber spatula, gently fold in mascarpone, rum, and salt; set aside.
- Place espresso in a small bowl. Working in batches, gently mix and turn cookies in espresso 20 seconds to soak. Divide cookies among glasses and top each with 1/2 cup mascarpone mixture. Chill at least 1 hour.
- Dust tiramisù with cocoa powder just before serving.
- Do Ahead
- Tiramisù can be made 1 day ahead. Cover and keep chilled.
CHEWY AMARETTI SANDWICH COOKIES
These Italian sandwich cookies are filled with rich almond flavor from a storebought paste.
Provided by Lillian Chou
Categories Cookies Egg Dessert Bake Kid-Friendly Almond Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 4 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 300°F with racks in upper and lower thirds. Line 2 large (17- by 12-inch) 4-sided sheet pans with parchment paper.
- Pulse almond paste and sugar in a food processor until broken up, then add egg whites and pulse until smooth. Transfer to pastry bag and pipe 3/4-inch rounds (1/3 inch high) about 3/4 inch apart in pans. Dip a fingertip in water and gently tamp down any peaks.
- Bake, rotating and switching position of pans halfway through, until golden and puffed, 15 to 18 minutes.
- Wearing an oven mitt, rest 1 pan in sink at an angle. Lift top edge of parchment and slowly pour about 1/4 cup water between parchment and sheet pan so that all of parchment is lightly moistened (water will steam on pan, moistening bottom of cookies to help them stick together later). Repeat with remaining sheet pan. Cool cookies in pans on racks.
- Peel cookies from parchment and sandwich bottoms of cookies together
ITALIAN AMARETTI COOKIES
These are by far one of my most favorite cookies.I love going to italian weddings and bridal showers because theres always tons of these delicious chewy cookies. This recipe was taken from a blog called Sweet Pea. I also LOVE pistachio ammaretti, substitute 1 1/2 cups almonds for ground pistachios
Provided by Mortadella1985
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- 1.Position the oven rack so that it is at the bottom of the oven.
- 2.Preheat your oven to 180°C (350°F).
- 3.Check that your ground almonds are as fine as possible. You can always pass them through a blender to make sure.
- 4.In a large mixing bowl, combine the ground almonds, salt and sugar, mixing well with a fork.
- 5.Next mix in the eggs (all at once - no need to beat in advance), and almond essence.
- 6.Line two cookie sheet with baking paper, and using a tablespoon, make round balls of cookie dough and place them on the baking sheet (leaving 2cm of space between each).Press either an almond or pistachio onto thetop of ech cookie.
- 7.Cook for 10 minutes on the lowest rack in the oven, then move the rack to the middle of the oven and bake an additional 5 minutes.Leave to cool on the baking sheet for at least 5 minutes.
- 8.Using a small sieve, sprinkle each cookie with a light dust of powder (icing) sugar.
Nutrition Facts : Calories 145.6, Fat 6.8, SaturatedFat 0.7, Cholesterol 35.2, Sodium 11.8, Carbohydrate 19.1, Fiber 1.4, Sugar 17.3, Protein 3.6
EASIEST AMARETTI COOKIES EVER
These crisp cookies are naturally gluten and dairy free. Preparation takes only 10 minutes and is very easy. If you press in an Amarena cherry before baking, cookies will be more chewy than crisp. When I was out of cherries I used pecans for decorating. Either way they are addictive ;-) Double or triple recipe if needed.
Provided by Suzy mom to 2
Categories Dessert
Time 40m
Yield 25 small cookies
Number Of Ingredients 5
Steps:
- Stir sugar and egg white until sugar has dissolved.
- Stir in amond flour and almond essence, but be careful: this mixture is too tough for a handmixer! I just dump everything in my bread machine and run the 'dough' program for a while until the dough is mixed evenly. A good food processor might do the job too ;-) Or just mix it thoroughly with a rubber spatula.
- Spoon the mixture into a cookie press to shape small round cookies or use a small ice cream scoop to form little balls.
- Place cookies 1/2 inch apart on greased cookie sheet or silpat.
- Bake for approximately 30 minutes at 300, place on lowest rack setting in your oven for the first 10 minutes.
- Cookies are done when they start to turn lightly golden. They will be chewy right after baking but will become very crisp overnight.
CHOCOLATE AMARETTI COOKIES
This was posted to accompany my "Chocolate Amaretti Peaches" recipe. Recipe source is my "CHOCOLATE" cookbook by Christine McFadden & Christine France.
Provided by twissis
Categories Dessert
Time 1h15m
Yield 24 cookies, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Place almonds on a sml baking sheet & bake 10-12 minutes, turning occ till golden brown. Allow almonds to cool to room temperature Reduce oven temp to 325°F.
- Line a lrg baking sheet w/baking parchment. In a food processor, process the toasted almonds w/half the sugar till the almonds are finely ground but not oily.
- Transfer the ground almonds to a bowl & stir in cocoa powder & confectioner's sugar. Set aside.
- In a med mixing bowl, beat egg whites & cream of tartar w/a hand-held mixer till stiff peaks form.
- Sprinkle in the remaining sugar 1 tbsp at a time, beating well after ea addition & cont beating till the whites are glossy & stiff. Beat in the almond extract.
- Add the almond sugar mixture & gently fold into the beaten egg whites till just blended.
- Spoon the mixture into a lrg piping bag filled w/a plain 1/2 in nozzle. Pipe 1 1/2 in rounds about 1 in apart on the prepared baking sheet. Press a slivered almond into the center of ea cookie.
- Bake cookies for 12-15 minutes or till they are crisp. Cool on the baking sheet for 10 minutes.
- W/a metal spatula, transfer cookies to wire racks to cool completely. When cool, store in an airtight jar or cookie tin.
Nutrition Facts : Calories 166.9, Fat 9.2, SaturatedFat 0.8, Sodium 14.1, Carbohydrate 18.5, Fiber 2.3, Sugar 15.4, Protein 4.8
PEACHES STUFFED WITH AMARETTI COOKIES
Steps:
- In a medium bowl, beat the cream with an electric mixer until soft peaks form. Cover and refrigerate the whipped cream until ready to use. Preheat the oven to 375 degrees F. Spread 1 teaspoon of butter over the bottom of an 8-inch baking dish. In the bowl of a food processor, pulse the amaretti cookies until finely crumbled. Using a melon baller, scoop out the red flesh from the center of each peach. Arrange the peaches cut side up in the prepared dish. Fill the center of the peaches with the amaretti cookie crumbs. Dot each peach with 1/2 teaspoon of butter, then sprinkle 1/2 teaspoon of sugar over each. (The whipped cream and peaches can be prepared 4 hours ahead. Keep the whipped cream refrigerated. Cover and refrigerate the peaches.) Bake the peaches until they are tender and the filling is crisp on top, about 30 minutes. Serve warm with the whipped cream.
RASPBERRY-MASCARPONE TRIFLE WITH AMARETTI COOKIES
I invented this dessert for my husband for Valentine's Day and it turned out great. I made it the night before for extra flavor.
Provided by gartenfee
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 4h45m
Yield 8
Number Of Ingredients 7
Steps:
- Fill crushed amaretti cookies into a wide decorative glass bowl.
- Measure out creme de cassis and reserve 4 tablespoons. Mix remaining creme de cassis with frozen raspberries in a bowl and layer on top of the amaretti cookies.
- Combine mascarpone cheese, cream, and reserved 4 tablespoons cassis in a bowl and beat until creamy. Mix in vanilla sugar. Carefully spread mascarpone cream on top of the raspberries using a spatula, keeping the raspberry layer intact.
- Cover well with plastic wrap and refrigerate at least 4 hours or overnight. Remove 30 minutes before serving and garnish with chocolate.
Nutrition Facts : Calories 478.2 calories, Carbohydrate 35.6 g, Cholesterol 80.2 mg, Fat 32.1 g, Fiber 1.2 g, Protein 6.4 g, SaturatedFat 15.9 g, Sodium 46.8 mg, Sugar 28.9 g
AMARETTI COOKIES (NO FLOUR AND LOW-FAT)
Make and share this Amaretti Cookies (No Flour and Low-Fat) recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 25m
Yield 40 cookies (approx)
Number Of Ingredients 5
Steps:
- Set oven to 350 degrees F.
- Line a cookie sheet with parchment or waxed paper, then generously grease the paper.
- Process the almonds in 2 batches in a food processor until finely ground.
- In a bowl combine the almonds with powdered sugar, vanilla and almond extract until blended, then stir in the egg whites; mix to combine (the batter will be sticky!).
- Drop from a teaspoon onto greased cookie sheet.
- Bake for abouit 15 minutes, or until lightly browned.
STRAWBERRIES & MASCARPONE CREAM WITH AMARETTI COOKIES
Another twist on berries with cream. Macerated berries, yummy Mascarpone cream & a delightful light crispy cookie or maybe Lady Fingers or Amaretti cookies. To make this diabetic friendly - use Splenda or some other sugar substitute and use sugar free cookies.
Provided by Manami
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Strawberries:.
- Macerate strawberries in vinegar and sugar for at least half an hour, stirring from time to time.
- Prepare Mascarpone Cream:.
- Beat egg yolks with sugar until ribboning and very pale yellow.
- Fold in Amaretto and then Mascarpone cheese.
- Add almond pieces, gently.
- Whisk whipping cream into soft peaks and fold into the Mascarpone mixture.
- Serve in martini glasses or use a trifle dish.
- Layer by placing the cookies first, then the cream and then top with strawberries.
Nutrition Facts : Calories 229.9, Fat 12.7, SaturatedFat 6.3, Cholesterol 115.4, Sodium 16.8, Carbohydrate 27.6, Fiber 3.4, Sugar 21.8, Protein 3.4
AMARETTI COOKIES
This recipe for amaretti cookies, courtesy of chef Mario Batali, is an excellent accompaniment to pumpkin lune pasta and can be found in his book, "The Babbo Cookbook."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 30 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Place almonds, cornstarch, and confectioners' sugar in the bowl of a food processor; pulse until almonds are very finely chopped.
- Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Add salt and beat on medium speed until foamy and light. Gradually add granulated sugar in a slow, steady steam and continue beating until stiff and glossy. Beat in almond extract and amaretto.
- Using a rubber spatula, gently fold in ground almond mixture. Drop heaping teaspoonfuls of batter onto parchment paper-lined baking sheets. Sprinkle each cookie generously with turbinado sugar.
- Transfer to oven and bake until cookies are pale golden and begin to crack slightly, about 15 minutes. Reduce oven temperature to 200 degrees. Leave oven door ajar to release some of the heat. Let cookies stand in oven until completely dry and crisp, 25 to 30 minutes more. Let cookies cool briefly on baking sheets, before transferring to a wire rack to cool completely. Store in an airtight container up to 3 days.
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