Little Wine Cookies / Biscottini al Vino
Easy
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.
This recipe was featured on Season 17 - Episode 1726.
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?