Italian Almond Cookies (Amaretti)
Italian-style almond cookies made with almond paste, featuring the signature crisp and chewy texture.
Ingredients
canned almond paste
1 can (8 oz)
granulated sugar
⅔ cup
large egg whites (room temperature)
2
coarse sugar (for sprinkling)
to taste
Instructions
1
Preheat and Prepare
Position a rack in the center of the oven and preheat to 325°F. Line two baking sheets with parchment paper.
2
Make the Batter
Crumble the almond paste into the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed for about 30 seconds. Gradually add the sugar and mix until evenly combined (the mixture will be very crumbly). Add the egg whites in four additions, beating well after each. Increase the speed to medium and beat until smooth, 2 to 3 minutes.
3
Pipe and Bake
Transfer the batter to a large pastry bag fitted with a 3/8-inch plain round tip. Pipe 1-inch mounds onto the prepared baking sheets, spacing them about 1 inch apart. Pour a little water into a small bowl. Dip your fingers and use them to flatten the tops of each cookie, smoothing away any peaks; rewet your fingers as needed. Sprinkle with coarse sugar. Bake one sheet at a time for 18 to 22 minutes, until golden brown and cracked on top.
4
Release from Paper
Carefully flip each sheet of parchment (with the cookies still attached) onto a work surface and lightly brush with cold water, being careful not to splash the cookies. Flip the parchment back right-side up and stand it upright until the cookies release easily from the paper, about 1 minute. Brush with water again if any stick. Let the cookies cool completely on a wire rack.
