Little Wine Cookies / Biscottini al Vino
Easy
Almond Cookies / Amaretti
MAKES 2 ½ DOZEN
Almonds have been essential to Italian cooking for centuries. They were used to make sauces during the early Renaissance, especially during Lent. Today, as then, they are used in sauces and in fillings for meats; for stuffings for tortellini and vegetables, for marzipan, in cakes, breads, and of course, in biscotti. These Amaretti are just one of many kinds to be found all over Italy.
In Italy, Amaretti are made with sweet and bitter almonds, but only sweet almonds are used in this recipe. Bitter almonds are not available in the United States because they contain prussic acid, a toxin that is believed harmful if ingested in large quantities.
Ingredients
- 1 pound unblanched whole almonds
- 2 1/4 cups confectioner's sugar
- 1 teaspoon baking powder
- 4 large egg whites, at room temperature
- Parchment paper
- INGREDIENTS
Directions
- Preheat the oven to 350°F. Cut sheets of parchment paper to fit 4 cookie sheets.
- In a food processor or by hand, finely chop the almonds and place them in a large bowl.
- In a medium bowl, mix the confectioner's sugar and baking powder together. Add to the almonds and mix well.
- In a separate bowl (preferably copper), beat the egg whites with an electric mixer until stiff peaks form. With a rubber spatula, gently fold the egg whites into the almond mixture a little at a time until the mixture is well blended.
- Using two soup spoons, shape the batter into balls about 2 inches in diameter and place them about 1 inch apart on the cookie sheets. They will spread while baking.
- Bake for 10 to 12 minutes, or until firm to the touch and golden brown. Let the cookies cool completely on the parchment paper before removing; otherwise, they will break. Store the cookies in an airtight container.
This recipe was featured on Season 17 - Episode 1726.
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Comments
Angela
I’ve always loved these cookies but I’d heard they were very time-consuming to make. When I found the recipe on your website, I decided to give them a try. I had to alter the recipe slightly as I only had blanched almonds. The cookies were surprisingly easy to make. They turned out delicious and everyone loved them. I will definitely make them again. Thank you Mary Ann!
Raymond J. Flauto
Above recipe is great and now part of my Christmas cookie must make list.
I have a question. I have been looking for a recipes name, for a cookie that my Mom always made and is similar to your almond cookie.
The recipe is simple and the ingredients are eggs, flour, sugar, baking powder and vanilla. The batter is very thin and you teaspoon it on bake sheets about 2″ long and bake 375deg for approx. 8 mins. Have you ever heard of such a cookie. “Someone in my family said they are called, Gumbalati cookies ?. Is this name familiar to you. Thanks, Ray
christina
can you use unblanched almonds with skin still on?
christina
can you use unblanched almonds with skin still on?