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Amaretti (Italian Almond Macaroons)



  • 1/2 pound blanched almonds
  • 4 drops bitter almond oil
  • 3/4 cup granulated sugar
  • 2 egg whites
  • 1 tablespoon confectioners' sugar


  1. Heat oven to 250 degrees F.
  2. Finely grind blanched almonds, in batches, using a hand grinder, blender or food processor.
  3. Combine almonds with almond oil, sugar and lightly beaten egg whites. Knead mixture into a firm dough.
  4. With moistened hands, form dough into 1-inch diameter balls (about 45 balls). Place balls at least 1 inch apart on a baking sheet covered with baking parchment, using a second baking sheet if needed.
  5. Place baking sheet on bottom rack of oven and bake for about 55 to 60 minutes.
  6. Transfer baked cookies to a wire rack.
  7. Using a fine sieve, dust cookies with confectioners' sugar while warm.


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