Wednesday, January 4, 2012

amaretti cookies


I got this recipe from my current favorite cookbook--David Lebovitz' Ready for Desserts. I like that it has some traditional recipes (biscotti, chocolate chip cookies, pie tarts) but also a sleuth of fancy named yet non-pretentious recipes--all very easy to follow. I've earmarked several of them including passion fruit pound cake, Pineapple + Ruhbarb and Raspberry Cobbler, and Banana Cake with Mocha Frosting and Salted Candied Pecans (say whaaaat!?) The talented Mr. Lebovitz is also incredibly charming in his writing. Each recipe has a story which makes this a really fun cookbook to follow. He is currently living la vie en rose in Paris and blogging his tasty adventures here.

Anyways, back to the cookies. I love them. The ingredients mirror that of a macaron, but these are meant to be a more crispy. I cook them to be a little chewier (see below), but regardless of how you do it, these little things are quite possibly the perfect treat.

1 cup Almond grounds (almond flour)
1 tspn all-purpose flour
1/2 cup powdered sugar
2 large egg whites (at room temp)
Pinch of salt
6 Tbsp granulated sugar
1 tspn almond extract (or vanilla extract if you don't have almond on hand)

Preheat oven to 300 degrees; line baking sheet with silpat or parchment paper.

In a bowl, mix almond flour, flour, and powdered sugar.
Whip egg whites + salt until frothy; add sugar 1 Tbsp at a time until mixture forms stiff peaks.

Sprinkle the dry ingredients (one third of it at a time) into the egg white mixture and fold together with a rubber spatula. Stir in the almond extract with the last third. 

Fill a freezer bag with the batter (or a pastry bag if you've got one), close and snip one of the bottom corners off (about 1/4"). Pipe batter into 1.5-2 inch diameter cookies, about 3/4 inch apart. I've made these in several different shapes and sizes. If the baking pan is warm or if you let it sit for a few minutes, the tops will smooth over, which will make for a prettier cookie.

These Italian cookies are meant to be crisp, but I prefer to underbake them for more of a macaron texture and chewiness--about 12-14 minutes (rotating halfway between). Remove from heat, and allow the cookies to cool on the baking sheet before removing with a spatula. (Otherwise they'll stick and break on the sheet).

For crisper cookies, bake for 20 minutes (rotating halfway between) and let dry in the oven for 10 minutes.


  1. These are the cookies that turned me into a greedy goblin on Christmas Eve, yes? Going to make them this weekend!! :D

    1. Haha! Yup these are it! Thanks for having us over. Your home should be on pinterest :)

    2. these sound delicious! i love dave leeb~~ ahh i may have to make some soon.. (and get over my fear of whipped egg whites!)


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