It’s Friday again and you know what this means: I’ve got cookies for you! Yay! Not for everybody though. It seems I got carried away when they were cooling down on the wire rack… not all of them made it to the photo shooting for the pictures you can see here. Some survived, so grab a cookie. First come, first serve ;)
You probably all heard of or tried Italian Amaretti. These little cookies you get along with your coffee in many coffee shops. They are hard and crumbly. The exact opposite of the Amaretti you can see here ;P
Even though the ingredients are pretty much the same – whipped egg whites, ground almonds, and sugar – the amounts vary to the original recipe which leads to a completely different consistency. These cookies here are no macaroons. Nothing light and airy. These cookies here are crunchy on the outside but soft and moist on the inside. And taste like heaven if you ask me ;)
I really love these cookies. That’s why so many ended up in my belly. Does not happen that often when I’m baking. Normally I try everything but do not eat much more… for various reasons ;) Did not work this time. Not at all!
Unlike the original Amaretti from Italy, these cookies can’t be stored for a long time. “Real” Amaretti can be eaten for months before they go bad (if they go bad at all?!) – these cookies here should be eaten within a week I’say. They are too moist to last longer. We don’t want anything bad to happen to them. But the good thing, they probably not getting that old anyways. Not if I’m around ;P
INGREDIENTS / ZUTATEN
3 large egg whites
pinch of salt
10 oz. (280g) ground (blanched) almonds
1 1/2 cups (200g) sugar
2 1/2 tbsp. Amaretto liquor
some almond extract (optional)
2-3 tbsp. sugar
3-4 tbsp. confectioners’ sugar
3 Eiweiß (L)
Prise Salz
280g blanchierte Mandeln, gemahlen
200g Zucker
2 1/2 EL Amaretto
ein paar Tropfen Bittermandelöl (optional)
2-3 EL Zucker
3-4 EL Puderzucker
DIRECTIONS / ZUBEREITUNG
2. Add the egg whites with the salt to a large bowl and mix on high speed until stiff peaks form. Mix the almonds with the sugar, add to the bowl and fold in. Gradually add the Amaretto and almond extract (optional) and mix in. The dough will be quite sticky.
3. Add the sugar and confectioners’ sugar to two separate small bowls. Make small balls (about the size of a walnut) out of the dough and roll first in the regular sugar, then in the confectioners’ sugar. Place on the baking sheets with enough space in between, flatten them slightly and bake the first batch for 13-15 minutes. Take out of the oven, let cool down a bit on the baking sheet, then remove and let cool down completely on a wire rack. Repeat with the remaining dough balls.
2. Das Eiweiß mit dem Salz in einer großen Schüssel aufschlagen, bis es steif ist. Die gemahlenen Mandeln mit dem Zucker vermischen und dann zur Schüssel dazugeben und kurz unterrühren. Den Amaretto und Bittermandelöl (optional) nach und nach dazugeben und alles zu einem recht klebrigen Teig verarbeiten.
3. Den Zucker und Puderzucker jeweils in eine kleine Schüssel geben und dann aus dem Teig kleine Kugeln formen (etwa so groß wie Walnüsse) und zuerst im Zucker, dann im Puderzucker rollen, bis sie Oberfläche komplett mit Puderzucker bedeckt ist. Die Kugeln etwas flachdrücken und dann mit etwas Abstand zueinander auf die Bleche setzen. Das erste Blech im vorgeheizten Ofen für 13-15 Minuten backen. Aus dem Ofen nehmen, ein wenig auf dem Blech abkühlen lassen und dann auf ein Kuchengitter setzen und komplett auskühlen lassen. In der Zwischenzeit das zweite Blech ebenso backen.
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Here is a version of the recipe you can print easily.
Amaretti Cookies
- Prep Time: 15
- Cook Time: 15
- Total Time: 45
- Yield: 35 1x
Description
Delicious Amaretti Cookies – crunchy outside and soft inside. Baked only with almonds, no flour!
Ingredients
- 3 large egg whites
- pinch of salt
- 10 oz. (280g) ground (blanched) almonds
- 1 1/2 cups (200g) sugar
- 2 1/2 tbsp. Amaretto liquor
- some almond extract (optional)
- 2-3 tbsp. sugar
- 3-4 tbsp. confectioners’ sugar
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with baking parchment and set aside.
- Add the egg whites with the salt to a large bowl and mix on high speed until stiff peaks form. Mix the almonds with the sugar, add to the bowl and fold in. Gradually add the Amaretto and almond extract (optional) and mix in. The dough will be quite sticky.
- Add the sugar and confectioners’ sugar to two separate small bowls. Make small balls (about the size of a walnut) out of the dough and roll first in the regular sugar, then in the confectioners’ sugar. Place on the baking sheets with enough space in between, flatten them slightly and bake the first batch for 13-15 minutes. Take out of the oven, let cool down a bit on the baking sheet, then remove and let cool down completely on a wire rack. Repeat with the remaining dough balls.
Notes
- Enjoy baking!
