Christmas Baking - 10
Dec. 19th, 2007 11:11 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sciwitchThey look like little brown rocks, but my God, they taste like heaven. No need for either a stand or hand mixer here. All you need is a food processor.
Amaretti
1 3/4 cups whole natural (unblanched) almonds
1 cup sugar
2 tablespoons all purpose-flour
1/2 teaspoon salt
pinch of ground black pepper
4 large egg whites
1 teaspoon almond extract
1/2 teaspoon vanilla
Position rack in the center of the oven, Preheat to 300°F. Line cookie sheets with parchment paper.
Toast the almonds until lightly browned, let cool a bit, then transfer to a food processor and pulse until finely ground. Add the sugar, flour, salt and pepper, the pulse until mixed. Move the almond mixture to a large bowl. Add the egg whites and the extracts and mix well.
Drop by measured teaspoonfuls on to the sheets, about 1 inch apart. Bake, one sheet at a time, for 25-27 minutes. Let cool a bit before transferring to a cooling rack.
Original recipe from Joy of Cooking: All About Cookies
Amaretti
1 3/4 cups whole natural (unblanched) almonds
1 cup sugar
2 tablespoons all purpose-flour
1/2 teaspoon salt
pinch of ground black pepper
4 large egg whites
1 teaspoon almond extract
1/2 teaspoon vanilla
Position rack in the center of the oven, Preheat to 300°F. Line cookie sheets with parchment paper.
Toast the almonds until lightly browned, let cool a bit, then transfer to a food processor and pulse until finely ground. Add the sugar, flour, salt and pepper, the pulse until mixed. Move the almond mixture to a large bowl. Add the egg whites and the extracts and mix well.
Drop by measured teaspoonfuls on to the sheets, about 1 inch apart. Bake, one sheet at a time, for 25-27 minutes. Let cool a bit before transferring to a cooling rack.
Original recipe from Joy of Cooking: All About Cookies