Sunday, October 24, 2010

Amaretti cookes - week 42 of 52

This week is amaretti cookies courtesy of Canadian Living. Ameretti are almond Italian macaroons - name translate to "bitter ones" since they are flavoured with bitter almonds. These cookies can be made with almond paste of ground almonds.

I went to the grocery store for ground almonds and they were incredibly expensive! I decide to make my own by blanching the almonds and then grinding in coffee grinder. The texture of the ground almonds is a little coarser than the the store boughts almonds.

These cookies are very rich in almond flavour - quite different from the store bought kind. Light and crispy! These were a hit with the co-workers! I may try the next time with almond paste and see if the flavour is a little subtler.

Bon appetit!

Amaretti cookies
Rating (out of 5) *** 1/2
Cost $

2 egg whites
1 cup (250 mL) granulated sugar
1/4 tsp (1 mL) almond extract
2-1/2 cups(625 mL)ground almonds

2 tbsp(25 mL)granulated sugar

In large bowl, beat egg whites until soft peaks form; beat in sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Beat in almond extract; fold in ground almonds.

Drop by generous 1 tbsp (15 mL) or pipe using piping bag, 2 inches (5 cm) apart, onto parchment paper–lined baking sheets.

Topping: Sprinkle sugar over cookies. Bake in top and bottom thirds of 300°F (150°C) oven, rotating and switching pans halfway through, for about 20 minutes or until firm to the touch and light golden. Transfer to rack; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 3 days.)

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