Teresa's Amaretti Cookies

<p>3 large eggs, separated</p>
<p>1 1/3 cup caster or superfine sugar</p>
<p>3 1/3 cups almond flour</p>
<p>Almonds, blanched and sliced, for rolling</p>
<p>Confectioners' sugar, for rolling</p>
<p>1 In a large bowl, using a large balloon whisk, beat the egg yolks. Gradually add sugar, whisking until well combined. Add the almond flour, whisking to just combine (do not over-mix).</p>
<p>2 In a separate bowl, using a large balloon whisk (clean and dry), beat the egg whites to barely a soft peak (do not over-beat). Using a large flexible spatula, fold one-third of the egg whites into the almond mixture, this will loosen the almond mixture. Fold in remaining egg whites just to combine (do not over-mix).</p>
<p>3 Cover and refrigerate Amaretti cookie batter for at least one hour. Teresa Padula, of Gran Forno in <a class="runtimeTopic" href="#" data-topic-id="PLGEO100100403070000">Fort Lauderdale</a>, puts her batter in the fridge overnight.</p>
<p>4 Preheat oven to 325 degrees. Line baking sheets with parchment paper or silicone baking mats, set aside. Roll Amaretti dough into &frac12;-ounce balls, roll in almonds and coat in confectioners' sugar. Form into a crescent shape, do not flatten cookies. Place 20 cookies per baking sheet. Chill dough in between baking times.</p>
<p>5 Bake until light golden brown, about 25 to 30 minutes. Store in an airtight container.</p>
<p>Makes about 7 dozen cookies.</p>
<p><strong>Nutrition information per cookie:</strong> 38 calories, 62% calories from fat, 3 g fat, trace saturated fat, 7 mg cholesterol, 3 g carbohydrates, 1 g protein, 4 mg sodium, 1 g fiber</p>

( Gran Forno Bakery, courtesy / May 14, 2013 )

3 large eggs, separated

1 1/3 cup caster or superfine sugar

3 1/3 cups almond flour

Almonds, blanched and sliced, for rolling

Confectioners' sugar, for rolling

1 In a large bowl, using a large balloon whisk, beat the egg yolks. Gradually add sugar, whisking until well combined. Add the almond flour, whisking to just combine (do not over-mix).

2 In a separate bowl, using a large balloon whisk (clean and dry), beat the egg whites to barely a soft peak (do not over-beat). Using a large flexible spatula, fold one-third of the egg whites into the almond mixture, this will loosen the almond mixture. Fold in remaining egg whites just to combine (do not over-mix).

3 Cover and refrigerate Amaretti cookie batter for at least one hour. Teresa Padula, of Gran Forno in Fort Lauderdale, puts her batter in the fridge overnight.

4 Preheat oven to 325 degrees. Line baking sheets with parchment paper or silicone baking mats, set aside. Roll Amaretti dough into ½-ounce balls, roll in almonds and coat in confectioners' sugar. Form into a crescent shape, do not flatten cookies. Place 20 cookies per baking sheet. Chill dough in between baking times.

5 Bake until light golden brown, about 25 to 30 minutes. Store in an airtight container.

Makes about 7 dozen cookies.

Nutrition information per cookie: 38 calories, 62% calories from fat, 3 g fat, trace saturated fat, 7 mg cholesterol, 3 g carbohydrates, 1 g protein, 4 mg sodium, 1 g fiber

  • Email E-mail
  • add to Twitter Twitter
  • add to Facebook Facebook