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How to Make NONNA’S AMARETTI ALMOND COOKIES

Looking for the perfect recipe to take a yummy break?

Try these simple soft macaroons, because their taste and texture is really special.


The recipe then is really simple, a few steps, a few tricks and you will have something sweet to eat.

They are perfect with a hot tea or vanilla ice cream.

How about trying to make these macaroons right away?

 

 

Serves:48 cookies
Prep Time:20 min
Cook Time:10 min
INGREDIENTS:
  • 3 cups slivered almonds
  • 2 tbsp all-purpose flour
  • 1 1/4 cups super fine granulated sugar (divided)
  • egg whites, at room temperature
  • 1 tsp almond extract

 

 

METHOD

Preheat oven to 350°F (180°C).

Toast almonds on large baking sheet in preheated 350°F (180°C) oven until golden brown, about 6 to 8 minutes, stirring occasionally.
Remove and let cool.
Lower oven temperature to 300°F (150°C).
Transfer almonds to food processor.
Add flour and 1/4 cup  sugar; pulse until finely ground.
Beat egg whites and almond extract in large bowl with electric mixer at high speed until soft peaks form.
Gradually beat in remaining sugar, 1 tbsp  at a time, until sugar is dissolved and stiff glossy peaks form.
.
Fold in almond mixture.
Spoon 1-1/2 inch (4 cm) mounds onto parchment paper-lined baking sheet 1-1/2 inches (4 cm) apart.
Bake until just starting to brown, about 10 to 12 minutes.
Cool for 5 minutes before removing from baking sheet to wire rack.
Cool completely, then store in covered container for up to one week.
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