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Almond Macaroons |
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Serves: 36 (Amaretti)Category: Nut Cookies Makes 3 dozen In southern Italy, these are made by grinding up both sweet and bitter almonds. Bitter almonds, which come from a particular variety of almond tree, are not sold in the United States. They have a flavor component similar to cyanide, a lethal poison, so they are not approved for commercial use. The closest we can come to the correct flavor is commercial almond paste and a little almond extract. Do not confuse almond paste with marzipan, which is similar, but has a higher sugar content. Buy the almond paste sold in cans for best flavor. If you can't find it, ask at your local bakery to see if they will sell you some. These cookies stick, so I bake them on nonstick baking mats known as Silpat. The mats never need greasing, are easy to clean, and reusable. You can find them at good kitchen supply stores. If you don't have the mats, the baking pans can be lined with parchment paper or aluminum foil. 1 (8-ounce) can almonds paste, curmbled 1 cup sugar 2 large egg whites, at room temperature 1/4 teaspoon almond extract 36 candied cherries or whole almonds Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
1 Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper or aluminum foil. 2 Crumble the almond paste into a large bowl. With an electric mixer on low speed, beat in the sugar until blended. Add the egg whites and almond extract. Increase the speed to medium and beat until very smooth, about 3 minutes. 3 Scoop up 1 tablespoon of the batter and lightly roll it into a ball. Dampen your fingertips with cool water if necessary to prevent sticking. Place the balls about one inch apart on the prepared baking sheet. Press a cherry or almond into the top of the dough. 4 Bake 18 to 20 minutes or until the cookies are lightly browned. Let cool briefly on the baking sheet. 5 With a thin metal spatula, transfer the cookies to wire racks to cool completely. Store the cookies in airtight containers. (If you want to keep these cookies for more than a day or two, freeze them to maintain their soft texture. They can be eaten directly from the freezer.) From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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