AMARETTI COOKIES

      Title: AMARETTI COOKIES
  Categories: New, Text, Import
       Yield: 4 Servings
  
  
     1 1/4 c  blanched and lightly toasted
   :          almonds
       3/4 c  powdered sugar
         2 ts all-purpose flour
         2 lg egg whites
       1/3 c  granulated sugar
         1 ts grated lemon zest
         1 ts almond extract
   
   In a food processor, grind the almonds to a powder by pulsing off and
   on to keep the powder loose. Mix the almonds with the powdered sugar
   and flour. In a separate a bowl, beat the egg whites to soft peaks.
   Gradually beat in the granulated sugar until stiff. Fold in the lemon
   zest and almond extract. Pipe the mixture with a pastry bag using a
   round 1/4-inch tip into 1 1/2-inch rounds onto baking sheets lined
   with lightly buttered waxed paper or parchment. Bake in a preheated
   275-degree oven for 1 hour, checking to make sure the amaretti don't
   brown. Turn off the oven and let the amaretti dry out for an
   additional hour--they should be very crisp. Store them in an airtight
   container in the refrigerator or freezer.
   
   Yield: Approximately 24 cookies
[ add our full cookbook to your website ] [ Search The Cookbook ]