Almond macaroons (amaretti)

Yield: 1 servings

Measure Ingredient
Source: Cooking Vegetables
The Italian Way; Judith
ISBN 0-02-009078-1; 1994

These crisp cookies, dense with almonds, are the perfect accompaniment to the tart taste of citrus granite.

1⅓ cups (8 ounces) blanched almonds (see note below) 1 tablespoon confectioners' sugar 2 large egg whites ⅓ cup granulated sugar 1 teaspoon almond extract

1. Preheat the oven to 300-F. Arrange the oven shelves in the middle third of the oven. Line two baking sheets with parchment or aluminum foil, shiny side up.

2. Grind the almonds with the confectioners' sugar until they become a fine powder. Set aside.

3. Beat the egg whites until they form soft peaks. Gradually beat in the granulated sugar until the whites are shiny. Fold in the ground almonds and almond extract.

4. Transfer the mixture to a 14-inch pastry bag fitted with a straight ½-inch tube and pipe the mixture out into 2-inch rounds. Bake for 30 minutes, until the cookies are lightly browned and hard. Cool on racks.

Note: Blanched almonds can be bought in most large supermarkets. To make your own, cover almonds with water in a small saucepan. Bring to a boil over medium-high heat. Immediately drain, let cool a bit, and then rub off the skins.

Keywords: Scanned, SJK From

: Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING From: Sallie Krebs Date: 10-07-95 (20:16) (159) Fido: Cooking

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