Amaretti Cookies
Italian-style almond macaroons made with almond paste, featuring a signature crispy and chewy texture.
Story
Crafted from rich almond paste, these classic Italian cookies offer a delightful contrast of textures, featuring a signature crisp exterior that gives way to a wonderfully chewy center.
Ingredients
canned almond paste
1 can (8 ounces)
fine granulated sugar
⅔ cup
large egg whites (room temperature)
2 pieces
coarse sugar (sprinkled on surface)
as needed
Instructions
1
Preheating and Preparation
Position the oven rack in the center of the oven and preheat to 325°F. Line two baking sheets with parchment paper.
2
Making the Batter
Break the almond paste into pieces and place it in an electric mixer. Beat on low speed with a flat beater for about 30 seconds. Gradually add the sugar and mix until evenly incorporated (the mixture will be very crumbly). Add the egg whites in four batches, beating well after each addition. Increase the speed to medium and beat until smooth, 2 to 3 minutes.
3
Piping and Baking
Scrape the batter into a large piping bag fitted with a 3/8-inch plain tip. Pipe 1-inch mounds onto the prepared baking sheets, spacing them about 1 inch apart. Pour some water into a small bowl. Wet your fingers and smooth the top of each cookie to remove the point; re-wet your fingers as needed. Sprinkle with coarse sugar and bake one sheet at a time for 18 to 22 minutes, until golden brown and cracked on top.
4
Unmolding
Carefully flip each piece of parchment paper along with the cookies stuck to it onto the work surface. Lightly brush with cold water, being careful not to splash the cookies. Flip the paper back right-side up and let sit until the cookies can be easily lifted off the paper, about 1 minute. If they stick, brush with water again. Let the cookies cool completely on a wire rack.
