These little Italian almond cookies are wonderfully soft. Use up your leftover egg whites with this easy, zero-waste recipe.
Ingredients
250g of almond flour
125 g of sugar
1 organic orange (zest)
2 egg whites
Sufficient quantity of bitter almond extract
Sufficient quantity of icing sugar
Instructions
Pour the almond flour and half the sugar (about 60g) into the mixer bowl.
Remove the orange zest and add it to the powders.
Blend everything for a few minutes until you get a grainy paste.
Whisk the egg whites with a third of the sugar from the start.
Add the second third of the sugar when the whites become frothy, then pour in the last third when the whites are well whipped to stiffen them.
Add the almond flour to the orange all at once and mix until fully incorporated (it is not important to deflate the egg whites in this recipe).
Add a few drops of bitter almond extract and mix again.
Pour the amaretti paste into a piping bag fitted with a wide, smooth nozzle.
On a baking sheet lined with parchment paper, pipe balls of dough approximately 4-5 cm in diameter.
Sprinkle generously with icing sugar and then bake the amaretti at 160°C for 15 minutes.
Amaretti should be lightly golden and remain soft inside.
Notes
Amaretti can be kept for 8 to 10 days in an airtight container.
You can flavor your amaretti with any citrus fruit: lemon, lime, mandarin, bergamot, or grapefruit. You can also make them plain!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
Find all our recipes in just one click!
Yule Log Recipes Dessert recipes Birthday cake recipes Halavi cake recipes Breakfast cake recipes Cookie recipes Recipes for oriental cakes Quick recipes Pie recipes Cooking recipes
Rate this recipe
0 People Rated This Recipe
Average Rating
No comments yet.