Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
christmas cookies
christmas baking
christmas candy
apple recipes
pumpkin recipes
cranberry recipes
healthy baking
candy recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
ice cream recipes
strawberry recipes
blueberry recipes
easter baking
thanksgiving baking
valentine's baking
halloween baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Amaretti Cookies Recipe & Video

Printer Friendly Page

Amaretti (pronounced "am-ah-REHT-tee") is the Italian name for macaroons, which means little bitter things. These domed-shaped cookies are crisp and crunchy on the outside and soft and chewy inside. They originated in Venice Italy during the Renaissance period. These Amaretti cookies are made with almond paste, along with sugar and egg whites, and can be flavored with chocolate or liqueurs. Traditionally these cookies were served with a sweet dessert wine or liqueur, but they are also a wonderful accompaniment to a bowl of ice cream, sherbets, or mousses. Oftentimes, two baked cookies are sandwiched together with ganache, buttercream or jam. Another favorite way to use these cookies is to finely grind them and then add them to desserts (such as trifles) for added texture and flavor. 

As I mentioned above, these Amaretti Cookies are made with almond paste which is a combination of equal parts ground blanched almonds and sugar, mixed with glucose, corn syrup or egg whites. It has a pliable yet grainy texture with a sweet almond flavor. Sold in both cans or tubes, my preference is the canned variety as I think it has a superior taste. As a side note, almond paste is also used in pastry making and confectionery to cover cakes and pastries, as well as forming into different shapes and figures. Any unused portions of almost paste can be wrapped in plastic and refrigerated or else frozen. While the recipe calls for making the batter in your food processor, you can use an electric stand mixer or hand mixer to make the batter.
Related Recipes You May Like

Macaroons, Coconut

Chocolate Dipped Coconut Macaroons

Macaroons, Chocolate Coconut

Madeleines

Almond Biscotti

French Macarons

Amaretti Cookies: Preheat your oven to 375 degrees F (190 degrees C) and line two baking sheets with parchment paper. To make all the cookies the same size, I like to make a template. Take a piece of parchment paper and draw 20 - 1 1/2 inch (4 cm) circles, spacing the circles about 2 inches (5 cm) apart. Place the template under your parchment paper so you can use it as a guide.

Place the sugar in the bowl of your food processor and process until finely ground (about 30 seconds). Add the almond paste and pulse until the mixture is very fine (the mixture will be grainy). Add the egg whites in two additions, processing well after each addition. Continue processing the batter until it's nice and smooth.

Fill a pastry bag, fitted with 1/2 inch (1.5 cm) plain tip, with the batter. Pipe 1 1/2 inch (4 cm) mounds of batter onto the parchment paper, using the template as a guide. Remove the template and, with a damp fingertip, gently smooth any tips of batter at the top of each cookie. If desired, lightly sprinkle the top of each cookie with a little sugar.

Bake for about 15 minutes, or until the cookies have risen, are a deep golden color and have tiny cracks. Remove from the oven and place the baking pan on a wire rack to cool. When cool, gently peel the cookies from the parchment paper. If the cookies are sticking to the parchment, turn the paper over, take a damp paper towel and gently wipe the bottom of the parchment paper to loosen the cookies.

Makes about 30 cookies.

View comments on this recipe on YouTube

Amaretti Cookies:

8 ounces (225 grams) almond paste, broken into small pieces

1 cup (200 grams) granulated white sugar (or superfine white sugar)

2 large (60 grams) egg whites, at room temperature

Swedish pearl sugar, sparkling or granulated white sugar for dusting cookies

 

 

 
 
     
 

 

 

New Videos

   
 

 

Rick Jaworski's 2018 Campaign for Congress

     

Top 40 Video Recipes of 2015

Watch them all here on YouTube

1. Simple Chocolate Cake

2. Cake Pops

3. Red Velvet Cake

4. Pancakes

5. Pound Cake

6. Brownies

7. Red Velvet Cupcakes

8. American Sponge Cake

9. CrĂªpes

10. Cake Doughnuts

11. Chocolate Chiffon Cake

12. Carrot Cake

13. Orange Chiffon Cake 14. Homemade Doughnuts 15. Peanut Butter Balls
16. New York Cheesecake 17. Spritz Cookies  18.Banana Chocolate Cupcakes 19. Royal Icing 20. Black Forest Cake
21. Caramels 22. Vanilla Cupcakes 23. Vanilla Cake 24. Cream Puffs 25. Shortbread Cookies
26. French Macarons 27. Chocolate Cupcakes 28. Cinnamon Rolls 29. Cream Cheese Pound Cake 30. Peanut Butter Cups
31. Apple Pie 32. Rice Krispies Treats 33. Chocolate Chip Cookies 34. Biscuits 35. Whipped Cream Frosting
36. Fruit Tart 37. Chocolate Banana Cake 38. Chocolate Cake 39. Cocoa Brownies 40.Chocolate Eclairs
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2016 iFood Media LLC