Best 9 Amaretti Cookies Recipes

CHOCOLATE AMARETTI COOKIES

Steps:

• Adjust oven racks in the upper-third and lower-third positions. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
• Break the almond paste into small pieces and add it to the bowl of a food processer along with the sugar, cocoa powder and salt. Process until the almond paste is very finely chopped and well incorporated with the salt and sugar. Add the egg whites and vanilla, and process until a smooth dough forms, about 30 seconds. With a small scoop or spoon, dollop the batter onto the baking sheets, 1 tablespoon at a time, spaced 2 inches apart. Top each cookie with a few almond slivers and sprinkle with sanding sugar.
• Bake until the cookies have risen and cracked slightly but are still soft in the center, 13 to 14 minutes; rotate the baking sheets halfway through. Allow the cookies to cool completely on the baking sheets. Store in an airtight container.

AMARETTI ITALIAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix chopped almonds, 2 cups white sugar, and cocoa powder together in a bowl; add eggs and almond extract and stir until batter is well mixed. Form teaspoonfuls of batter into small balls.
• Place 1/4 cup sugar in a bowl and roll balls in the sugar. Press a finger into the center of each ball, making an indentation. Place 1 almond in each indentation. Arrange cookies 2 inches apart on the baking sheets.
• Bake in the preheated oven until edges begin to crisp, about 15 minutes.

EASIEST AMARETTI COOKIES EVER

Steps:

• Stir sugar and egg white until sugar has dissolved.
• Stir in amond flour and almond essence, but be careful: this mixture is too tough for a handmixer! I just dump everything in my bread machine and run the 'dough' program for a while until the dough is mixed evenly. A good food processor might do the job too ;-) Or just mix it thoroughly with a rubber spatula.
• Spoon the mixture into a cookie press to shape small round cookies or use a small ice cream scoop to form little balls.
• Place cookies 1/2 inch apart on greased cookie sheet or silpat.
• Bake for approximately 30 minutes at 300, place on lowest rack setting in your oven for the first 10 minutes.
• Cookies are done when they start to turn lightly golden. They will be chewy right after baking but will become very crisp overnight.

TIRAMISù WITH AMARETTI COOKIES

Steps:

• Whisk egg yolks in a medium bowl to blend, then gradually add sugar, whisking constantly until mixture is thick, smooth, and pale yellow. Using a rubber spatula, gently fold in mascarpone, rum, and salt; set aside.
• Place espresso in a small bowl. Working in batches, gently mix and turn cookies in espresso 20 seconds to soak. Divide cookies among glasses and top each with 1/2 cup mascarpone mixture. Chill at least 1 hour.
• Dust tiramisù with cocoa powder just before serving.
• Do Ahead
• Tiramisù can be made 1 day ahead. Cover and keep chilled.

ROASTED PEARS WITH AMARETTI COOKIES

Steps:

• Preheat oven to 375 degrees. In a 9-by-13-inch baking dish, toss pears with lemon, sugar, and a pinch of salt; arrange pears in dish, cut side down. Add 1/4 cup water; cover dish tightly with aluminum foil, and bake until pears are easily pierced with the tip of a paring knife, 25 to 30 minutes.
• Place each pear half, cut side up, on a platter, and top with 1 tablespoon of mascarpone and 1 crumbled cookie. Drizzle with juices from baking dish, and serve.

ITALIAN AMARETTI BISCUITS (COOKIES)

Steps:

• Combine the ground almonds with sugar, egg whites, vanilla and almond essence and mix well in small bowl of electric mixer.
• Beat mixture on medium speed for 3mins.
• Allow mixture to stand for 5 minutes.
• Prepare trays by lightly greasing and dusting with a little flour. Shake off excess flour.
• Spoon mixture into a piping bag fitted with a 1cm (1/2") plain tube.
• Pipe in a circular motion from centre to make biscuits 4cm (11/2") in diameter onto prepared trays.
• Place a blanched almond on top of each biscuit.
• Bake in a moderate oven 350'F/180'C for 12-15 mins or until tops are lightly browned.
• Leave on tray a few minutes before removing with a spatula to cool on a wire rack.

EASY, SOFT ALMOND COOKIES (AMARETTI MORBIDI)

Steps:

• In a large bowl, sift together the almond flour, granulated sugar and all-purpose flour.
• In a smaller bowl, whisk the egg whites with a pinch of salt until the whites are foamy and fall into soft mounds (not quite soft peaks). Whisk in the almond extract. Add the egg whites to the bowl with the dry ingredients and stir until it all comes together, kneading lightly with your hands if necessary, until it forms a very sticky dough.
• Lightly dust your hands with confectioners' sugar to prevent any dough from sticking to your hands and pour some extra confectioners' sugar into a large soup bowl or rimmed plate. Scoop out pieces of dough with a small cookie scoop or spoon then form the dough into 1-inch balls. Roll each ball in the confectioners' sugar, then arrange them on parchment paper-lined sheets, leaving 1-inch of space between the cookies.
• Preheat the oven to 300°F. While the oven heats up, let the cookies sit out and dry a little.
• When the oven is ready, bake the cookies for 20 to 22 minutes or until the tops are cracked and the bottoms are just barely golden. Do not over bake-the cookies should still look slightly "underdone" when ready. Let them cool for 2 to 3 minutes on the baking sheets before transferring them to wire racks to cool completely.

AMARETTI COOKIES (NO FLOUR AND LOW-FAT)

Steps:

• Set oven to 350 degrees F.
• Line a cookie sheet with parchment or waxed paper, then generously grease the paper.
• Process the almonds in 2 batches in a food processor until finely ground.
• In a bowl combine the almonds with powdered sugar, vanilla and almond extract until blended, then stir in the egg whites; mix to combine (the batter will be sticky!).
• Drop from a teaspoon onto greased cookie sheet.
• Bake for abouit 15 minutes, or until lightly browned.

AMARETTI COOKIES

Steps:

• Preheat oven to 300 degrees.
• Place almonds, cornstarch, and confectioners' sugar in the bowl of a food processor; pulse until almonds are very finely chopped.
• Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Add salt and beat on medium speed until foamy and light. Gradually add granulated sugar in a slow, steady steam and continue beating until stiff and glossy. Beat in almond extract and amaretto.
• Using a rubber spatula, gently fold in ground almond mixture. Drop heaping teaspoonfuls of batter onto parchment paper-lined baking sheets. Sprinkle each cookie generously with turbinado sugar.
• Transfer to oven and bake until cookies are pale golden and begin to crack slightly, about 15 minutes. Reduce oven temperature to 200 degrees. Leave oven door ajar to release some of the heat. Let cookies stand in oven until completely dry and crisp, 25 to 30 minutes more. Let cookies cool briefly on baking sheets, before transferring to a wire rack to cool completely. Store in an airtight container up to 3 days.