Time 30m Number Of Ingredients 6 Steps:
If you’re using whole peeled almonds, toast them in the oven until lightly brown. This will give a darker color and more bright flavor to amaretti. Once almonds reach desired color, cool them completely. Pulse almonds and bitter apricot kernels (if you opt to use those as in traditional Italian recipe) with sugar in a food processor as finely as you can. NOTE: if you are using almond flour, use confectioners sugar instead of regular sugar. This way you don’t need to use a food processor. Simply mix everything in the bowl. Add almond extract. Beat egg white with a pinch of salt until completely white and fluffy. Start to fold egg white into sugar and almond mix. Add a couple of table spoons at a time. You should reach silky and stiff consistency of the cookie dough. NOTE: You may not need to use all egg whites, just enough to get the dough together. Sprinkle work surface with some powdered/confectioners sugar. Pinch off some dough and roll it into ⅔ of an inch rope.Using a dough scraper cut the rope into ⅔ of an inch pieces. Roll each “pillow” giving it a ball shape (size of a walnut) and roll it in generous amount of confectioners sugar. Place each cookie on a baking sheet lined with parchment paper.Decorate with an almond nut (optional). Bake in preheated to 350F oven for 12-15 minutes, just until inside the crinkles amaretti become lightly brown.
Time 30m Yield 2-1/2 dozen. Number Of Ingredients 13 Steps:
In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add egg; mix well. Stir in Amaretto and almond extract. , Combine the flours, baking powder, baking soda and salt; gradually add to butter mixture and mix well. Stir in chocolate chips and almonds. , With lightly floured hands, shape into 1-in. balls. Place 2 in. apart on baking sheets coated with cooking spray. Flatten slightly with a glass coated with cooking spray. , Bake at 350° for 7-9 minutes or until tops are cracked and bottoms are lightly browned. Remove to wire racks.
Time 1h15m Yield 32 cookies Number Of Ingredients 6 Steps:
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment or a silicone baking mat. Whisk the almond flour, granulated sugar and salt in a large bowl to combine. Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 1 minute 30 seconds. Add the almond extract and beat to combine. Fold the egg whites into the dry ingredients using a rubber spatula until a shaggy dough forms. Put the confectioners’ sugar in a small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the confectioners’ sugar, coating thoroughly. Arrange the balls 1 inch apart on the prepared baking sheets. Bake, rotating the baking sheets halfway through, until golden brown and the tops crack, 23 to 25 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
Time 1h45m Yield 36 cookies Number Of Ingredients 9 Steps:
In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth. Add egg yolk, liqueur, and orange peel and beat until well blended. In another bowl, mix 2 cups flour, baking powder, and salt. Add to butter mixture; stir to mix, then beat until well blended. Gather dough into a ball, divide in half, and flatten each portion into a disk; wrap each tightly in plastic wrap and freeze until firm enough to roll without sticking, about 30 minutes. Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/4 inch thick. With a floured, 2-inch round cutter, cut out cookies. Place about 2 inches apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies. In a small bowl, beat egg white with 1 teaspoon water to blend. Brush cookies with mixture and sprinkle or arrange about 1/2 teaspoon sliced almonds on each. Bake cookies in a 325° regular or convection oven until lightly browned, about 15 minutes; if baking two sheets at once in one oven, switch their positions halfway through cooking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Time 30m Yield 24 Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees F (200 degrees C). In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.
Time 1h55m Yield 24 Number Of Ingredients 8 Steps:
Combine butter, sugar, orange zest, amaretto, vanilla extract, and salt in a large bowl; beat using an electric mixer until smooth and creamy. With mixer on low speed, add flour and mix until a dough starts to form. Mix in almonds using a spatula. Form dough into a log and freeze for 40 minutes, then place in the refrigerator for 20 minutes. Preheat the oven to 325 degrees F (165 degrees C). Shape dough into small balls and flatten slightly. Place balls 1-inch apart on an ungreased baking sheet. Bake until edges are golden, about 12 minutes. Cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
Time 35m Yield 2 dozen. Number Of Ingredients 5 Steps:
Crumble almond paste into a food processor; add sugar and pulse until evenly combined. Add egg whites and process until incorporated. Transfer mixture to a bowl. Sift together confectioners’ sugar and cocoa; gradually add to almond mixture and mix well., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° until tops are cracked, 17-20 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
Time 35m Yield 40 cookies Number Of Ingredients 5 Steps:
Preheat oven to 350°. Place granulated sugar and almond paste in a large bowl; beat with a mixer at medium speed until almond paste is broken into small pieces. Add amaretto and egg whites; beat on high speed 4 minutes or until smooth. Chill batter for 20 minutes. Drop batter by teaspoonfuls 1 inch apart on parchment paper-lined baking sheets. Sprinkle evenly with turbinado sugar. Bake at 350° for 10 minutes or until edges of cookies are golden brown. Cool completely on pans; carefully remove cookies from parchment. Cool on wire racks.
