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Amaretti Cookies Recipe

Preheat oven to 375 degrees F (190 degrees C) and line two baking sheets with parchment paper.  Have ready a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip.

Using Food Processor:  Break the almond paste into small pieces and place in bowl of food processor, with the sugar. Pulse  until the mixture is very fine. Add the egg whites in three additions, processing well after each addition.  Continue processing the dough until very smooth (about one minute). 

Using Electric Mixer:  Break the almond paste into small pieces and place in bowl of electric mixer along with the sugar. Mix on low speed until very fine. Add the egg whites in three additions, mixing well after each addition.  Continue mixing the dough until very smooth, about 3 to 4 minutes.

Fill the pastry bag with the almond mixture.  Pipe 1 1/2 inch (3.75 cm) mounds onto the parchment paper, spacing about 1 inch (2.5 cm) apart. After you have filled the baking sheet with cookie mounds, take a damp paper towel and lightly press the top of each cookie to smooth out the surface (you want to smooth out the tip of dough at the top of each cookie caused from piping). Lightly sprinkle a little sugar on top of each cookie.

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

Makes about 40 cookies.

8 ounces (225 grams) canned almond paste

1 cup (200 grams) superfine or castor sugar

2 large (60 grams) egg whites

Extra white sugar or Swedish pearl sugar for dusting cookies

Note:  Make your own superfine sugar by processing regular granulated white sugar in your food processor for about 30 seconds or until sugar is ground very fine.