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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

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 is featured on show 1809, Almond Cookies – Biscotti di Mandorle.

Comments

  1. Pam Folse's avatar

    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.

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