AMARETTI (ALMOND MACAROONS)
"These are my Mother's favorite cookies. We used to drive more than 40 miles round trip to buy them (for $9 a pound) at an Italian bakery. Once we ordered them from a catalog, paying $20 per pound - but they were awful. Then I began experimenting with dozens of macaroon recipes. Most of them were disasters. Almond paste is very expensive and so my test cookies were costly. But the effort paid off. I now have a perfect recipe."
1 1/4 pounds almond paste
1 1/2 cups granulated sugar
2 1/4 cups confectioners' sugar
1 cup egg whites (about seven)
Parchment paper
Pignoli nuts (pine nuts), optional, for garnish
Using electric mixer, beat 1 1/4 pounds almond paste with 1 1/2 cups granulated sugar. Then add 2 1/4 cups confectioners sugar and continue beating until batter is very smooth. The time this takes will depend on the type of mixer you are using. I always use a Kitchenaid and this step takes about 8 minutes.
Add 1 cup egg whites and continue beating until dough is smooth.
Scoop dough into three small bowls. Cover. Place dough bowls in freezer overnight.
Preheat oven to 325 degrees F.
Using a 1-inch mini scoop, scoop out small balls of the frozen dough and place 2 inches apart on cookie sheets lined with parchment paper. (Do not use waxed paper. Do not use foil. Do not use a brown paper bag. Do not grease the tray. Do not grease the parchment paper. I have tried all of these methods and, trust me, they do not work. Plain parchment paper works.)
If you wish and have the money, you can also top each cookie with pignoli nuts prior to baking. But be forewarned pignoli nuts are more expensive than shrimp.
Bake in 325 degree F oven for 16 minutes.
Remove tray from oven and slide paper with cookies still attached onto cooling rack. After 5 minutes, slide another cool cookie sheet under parchment paper and baked cookies and place tray, paper and cookies in freezer for 10 minutes. Then (and only then) carefully remove baked cookies.
Store in air-tight can or in freezer. Remove from freezer 10 minutes before serving.
SERVING SUGGESTION:
They are wonderful alone, but for a special treat, use them to make ice cream sandwiches. You can use any flavor you wish, but my Mom's favorite is Amaretto.
Makes about 6 dozen half-dollar-size cookies
Source: Hassle-Free Holidays From The Castle of the Cookie Queen by Patricia Condelli
"These are my Mother's favorite cookies. We used to drive more than 40 miles round trip to buy them (for $9 a pound) at an Italian bakery. Once we ordered them from a catalog, paying $20 per pound - but they were awful. Then I began experimenting with dozens of macaroon recipes. Most of them were disasters. Almond paste is very expensive and so my test cookies were costly. But the effort paid off. I now have a perfect recipe."
1 1/4 pounds almond paste
1 1/2 cups granulated sugar
2 1/4 cups confectioners' sugar
1 cup egg whites (about seven)
Parchment paper
Pignoli nuts (pine nuts), optional, for garnish
Using electric mixer, beat 1 1/4 pounds almond paste with 1 1/2 cups granulated sugar. Then add 2 1/4 cups confectioners sugar and continue beating until batter is very smooth. The time this takes will depend on the type of mixer you are using. I always use a Kitchenaid and this step takes about 8 minutes.
Add 1 cup egg whites and continue beating until dough is smooth.
Scoop dough into three small bowls. Cover. Place dough bowls in freezer overnight.
Preheat oven to 325 degrees F.
Using a 1-inch mini scoop, scoop out small balls of the frozen dough and place 2 inches apart on cookie sheets lined with parchment paper. (Do not use waxed paper. Do not use foil. Do not use a brown paper bag. Do not grease the tray. Do not grease the parchment paper. I have tried all of these methods and, trust me, they do not work. Plain parchment paper works.)
If you wish and have the money, you can also top each cookie with pignoli nuts prior to baking. But be forewarned pignoli nuts are more expensive than shrimp.
Bake in 325 degree F oven for 16 minutes.
Remove tray from oven and slide paper with cookies still attached onto cooling rack. After 5 minutes, slide another cool cookie sheet under parchment paper and baked cookies and place tray, paper and cookies in freezer for 10 minutes. Then (and only then) carefully remove baked cookies.
Store in air-tight can or in freezer. Remove from freezer 10 minutes before serving.
SERVING SUGGESTION:
They are wonderful alone, but for a special treat, use them to make ice cream sandwiches. You can use any flavor you wish, but my Mom's favorite is Amaretto.
Makes about 6 dozen half-dollar-size cookies
Source: Hassle-Free Holidays From The Castle of the Cookie Queen by Patricia Condelli
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