Little Wine Cookies / Biscottini al Vino
Easy
Thin Almond Macaroons / Amaretti Fini
Deliciously crisp, these amaretti cookies are a snap to make.
Makes about 3 Dozen
Ingredients
- 3/4 cup blanched almonds, finely ground
- 3/4 cup sugar
- 3 large egg whites at room temperature
- 1 drop almond oil
- Ingredients
Directions
- Preheat the oven to 350°F.
- Line 3 baking sheets with parchment.
- Combine almonds, sugar, and a pinch of salt in a bowl; stir to blend.
- In a separate bowl, beat the whites until soft peaks form. Fold the whites into the almond and sugar mixture. Spoon batter onto baking sheet or use a tipless pastry bag and pipe out batter about the size of an apricot.
- Bake for 15 minutes or until lightly browned. Transfer the parchment with the cookies to a cooling rack and allow the cookies to firm up. Use a sharp knife to lift cookies from the parchment to the cooling rack.
This recipe was featured on Season 18 - Episode 1809.
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Comments
Pam Folse
I made these for Christmas along with your Cucciddati recipe. Talk about a hit. People are still raving about them 3 weeks later. Pictures were taken of the cookie plater. I will probably wait until St. Joseph’s day to make the cucciddati again because they are a bit labor intensive, but making the macaroons again tomorrow. Divine.
Angel
Are you able to make these cookies with regular flour? Make them chocolate? Also what would be the equivalent of almond extract if you don’t have almond oil? Thank you
Angel
Are you able to make these cookies with regular flour? Make them chocolate? Also what would be the equivalent of almond extract if you don’t have almond oil? Thank you