Best Italian Amaretti Cookies Recipes

AMARETTI ITALIAN COOKIES

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.

ITALIAN AMARETTI BISCUITS (COOKIES)

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.

ITALIAN AMARETTI COOKIES

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.

ITALIAN AMARETTI COOKIES

Steps:

• 1. Combine the ground almonds with sugar, egg whites, vanilla and almond essence and mix well in small bowl of electric mixer. 2. Beat mixture on medium speed for 3mins. 3. Allow mixture to stand for 5 minutes. 4. Prepare trays by lightly greasing and dusting with a little flour. Shake off excess flour. 5. Spoon mixture into a piping bag fitted with a 1cm (1/2") plain tube. 6. Pipe in a circular motion from centre to make biscuits 4cm (11/2") in diameter onto prepared trays. 7. Place a blanched almond on top of each biscuit. 8. Bake in a moderate oven 350'F/180'C for 12-15 mins or until tops are lightly browned. 9. Leave on tray a few minutes before removing with a spatula to cool on a wire rack.