Amaretti Cookies
- 1 1/4 c Blanched and lightly toasted
- -almonds
- 3/4 c Powdered sugar
- 2 ts All-purpose flour
- 2 lg Egg whites
- 1/3 c Granulated sugar
- 1 ts Grated lemon zest
- 1 ts Almond extract
In a food processor, grind the almonds to a powder by pulsing off and on to
keep the powder loose. Mix the almonds with the powdered sugar and flour.
In a separate a bowl, beat the egg whites to soft peaks. Gradually beat in
the granulated sugar until stiff. Fold in the lemon zest and almond
extract. Pipe the mixture with a pastry bag using a round 1/4-inch tip into
1 1/2-inch rounds onto baking sheets lined with lightly buttered waxed
paper or parchment. Bake in a preheated 275-degree oven for 1 hour,
checking to make sure the amaretti don't brown. Turn off the oven and let
the amaretti dry out for an additional hour--they should be very crisp.
Store them in an airtight container in the refrigerator or freezer.
Yield: Approximately 24 cookies
Recipe By :COOK'S CHOICE SHOW #CH1215
Posted to MC-Recipe Digest V1 #250
Date: Fri, 18 Oct 1996 12:45:37 -0400
From: Meg Antczak
keep the powder loose. Mix the almonds with the powdered sugar and flour.
In a separate a bowl, beat the egg whites to soft peaks. Gradually beat in
the granulated sugar until stiff. Fold in the lemon zest and almond
extract. Pipe the mixture with a pastry bag using a round 1/4-inch tip into
1 1/2-inch rounds onto baking sheets lined with lightly buttered waxed
paper or parchment. Bake in a preheated 275-degree oven for 1 hour,
checking to make sure the amaretti don't brown. Turn off the oven and let
the amaretti dry out for an additional hour--they should be very crisp.
Store them in an airtight container in the refrigerator or freezer.
Yield: Approximately 24 cookies
Recipe By :COOK'S CHOICE SHOW #CH1215
Posted to MC-Recipe Digest V1 #250
Date: Fri, 18 Oct 1996 12:45:37 -0400
From: Meg Antczak
