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About 22 cookies


  1. Preheat oven to 335 degrees F (170 degrees C)
  2. Line a baking sheet with parchment paper.
  3. Have ready a pastry bag with a 1/2 inch (1.25 cm) round tip.
  4. Oil a heart shape cookie cutter.

Making Amaretti

  1. Sift together:
    • 1 + 1/2 cup almond meal/almond flour(150 grams) or you can substitute with almond paste
    • 2/3 cup powdered sugar (70 grams)
    • 1/4 teaspoon baking powder
  2. Beat egg whites and gradually add sugar until a soft peak forms when you raise the beater, or until it is creamy and glossy, but not dry.
    • 2 egg whites
    • 1/3 cup granulated sugar (70 grams)
    • 1 teaspoon almond extract
  3. Add the dry ingredients in two additions to the egg whites, and mix until all the ingredients are incorporated.
  4. Fill the pastry bag with the almond mixture. Pipe into the oiled heart shaped cookie cutter. Remove the cutter and smoothe the edge and the top surface with a wet finger tip.
  5. Generously sprinkle powdered sugar and let it dry for at least 10 minutes.
  6. Bake at 335F(170C) for 20 minutes or until slightly brown.

If you are using almond paste:
Break the almond paste into small pieces and place in bowl of food processor, with powdered sugar and baking powder. Pulse until the mixture is very fine.

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