Amaretti
Classic Italian almond cookies with a tender, crumbly texture and a delicate almond liqueur aroma.
Ingredients
Almonds (peeled, halved or chopped)
75 g
Caster sugar
75 g
Egg white
1
Amaretto liqueur
3 tsp
Almond extract
2 drops
Powdered sugar (for dusting)
to taste
Instructions
1
Step 1
Preheat the oven to 180°C. Line two baking sheets with parchment paper.
2
Step 2
Grind the almonds and sugar in a food processor. Add the egg white, Amaretto liqueur, and almond extract, and blend into a smooth, cohesive dough.
3
Step 3
Spoon the mixture into a piping bag fitted with a 1.5 cm diameter round tip. Pipe 2.5 cm diameter mounds onto the prepared baking sheets, spaced well apart. Holding the tip about 1 cm above the sheet helps form rounder shapes. Bake for 12 to 15 minutes until golden, then cool on a wire rack. Dust with sifted powdered sugar while still warm. Repeat the piping and baking with the remaining dough.
