Wednesday, August 18, 2010

Amaretti Cookies

These cookies are AMAZING! Amaretti are Italian almond macaroons, and are my favorite thing at Termini Brothers Bakery, so I decided to try making them at home. They are extremely almond-y tasting- I am kind of obsessed with almonds so for me that's perfection. There is no butter or flour in these cookies- just almond paste, sugar, egg whites, and almond extract. You also place one almond in the center of each one- for me, it's just a completely essential addition.

Note- Almond paste and marzipan are not the same thing.


Makes 2 dozen cookies
7 oz. package of almond paste
1 cup of sugar
2 egg whites at room temperature
1/4 teaspoon almond extract
24 whole almonds

1. Preheat oven to 350. Line 2 baking sheets with parchment paper or foil (they will stick otherwise!).
2. In bowl of electric mixer, crumble the almond paste. Add the sugar. Mix with paddle attachment on low until smooth (the ingredients won't totally combine, but mix until almond paste is mostly broken up, about 3-4 minutes). Add the egg whites and almond extract and mix on medium until very smooth, about 3 minutes.
3.Dip fingers in cold water. Shape dough into tablespoon-sized balls and place on cookie sheet 1 inch apart. If dough gets sticky, re-wet your fingers. Press a whole almond into the top of each cookie. Bake until golden brown, about 15 to 18 minutes.


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