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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
Heat oven to 250 degrees F.
Finely grind blanched almonds, in batches, using a hand grinder, blender or food processor.
Combine almonds with almond oil, sugar and lightly beaten egg whites. Knead mixture into a firm dough.
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.
Place baking sheet on bottom rack of oven and bake for about 55 to 60 minutes.
Transfer baked cookies to a wire rack.
Using a fine sieve, dust cookies with confectioners' sugar while warm.
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