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 the Italian Amaretti Cookies 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 have 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.
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. It 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.
INGREDIENTS / ZUTATEN
(about 30-35 cookies)
3 large egg whites
1 pinch of salt
10 oz. (280g) ground almonds (blanched)*
1 1/2 cups (200g) sugar (fine)*
2 1/2 tbsp. Amaretto*
some Bittermandel Aroma* (optional)
2-3 tbsp. sugar (fine)*
3-4 tbsp. confectioners’ sugar*
(etwa 30-35 Cookies)
3 Eiweiß (L)
1 Prise Salz
280g Mandeln*, blanchiert & gemahlen
200g Zucker (fein)*
2 1/2 EL Amaretto*
ein paar Tropfen Bittermandelöl* (optional)
2-3 EL Zucker (fein)*
3-4 EL Puderzucker*
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Line two baking sheets with baking parchment and set aside.
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 them first in the regular sugar, then in the confectioners’ sugar. Place them on the baking sheets with enough space in between, and flatten them slightly.
4. Bake the first batch for about 13-15 minutes. Take them out of the oven, let them cool down a bit on the baking sheet, then remove them and let them cool down completely on a wire rack. Repeat with the remaining dough balls.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Zwei Backbleche mit Backpapier auslegen und zur Seite stellen.
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 das 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). Zuerst im Zucker, dann im Puderzucker rollen, bis die Oberfläche komplett mit Puderzucker bedeckt ist. Die Kugeln etwas flach drücken und dann mit etwas Abstand zueinander auf die Bleche setzen.
4. Das erste Blech im vorgeheizten Ofen für etwa 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.
Print
Italian Amaretti Cookies
- Prep Time: 00:15
- Cook Time: 00:15
- Total Time: 00:45
- Yield: 35 1x
- Category: Cookies
- Method: -
- Cuisine: Italy
- Diet: Gluten Free
Description
These delicious Amaretti Cookies are popular all over the world. Crunchy on the outside and soft inside. Baked only with almonds, no flour!
Ingredients
3 large egg whites
1 pinch of salt
10 oz. (280g) ground almonds (blanched)*
1 1/2 cups (200g) sugar (fine)*
2 1/2 tbsp. Amaretto*
some Bittermandel Aroma* (optional)
2-3 tbsp. sugar (fine)*
3-4 tbsp. confectioners‘ sugar*
Instructions
1. Preheat the oven to 180°C (350°F). Line two baking sheets with baking parchment and set aside.
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 them first in the regular sugar, then in the confectioners‘ sugar. Place them on the baking sheets with enough space in between, and flatten them slightly.
4. Bake the first batch for about 13-15 minutes. Take them out of the oven, let them cool down a bit on the baking sheet, then remove them and let them cool down completely on a wire rack. Repeat with the remaining dough balls.
Notes
Enjoy baking!
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