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Amaretti
SUBMITTED BY:
Kevin Ryan
PHOTO BY:
Paul
"This is the classic Italian almond macaroon. When first baked they are crispy on the outside and chewy on the inside. As they sit, they get crunchy throughout. Delicious with any fruit dessert."
RECIPE RATING:
Read Reviews
(19)
Review/Rate This Recipe
Original recipe yield 2 dozen
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 cups blanched slivered almonds
1 1/2 cups white sugar
3 egg whites
1 teaspoon almond extract
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DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.
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REVIEWS
Reviewed on Jan. 29, 2003 by BROWNDONUT
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BROWNDONUT
Jan. 29, 2003
I absolutely loved these! I made them for my inlaws for passover and the whole family said they were "ridiculously good"! The only change I made was to add 1/2 tsp. vanilla.
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17 users found this review helpful
I absolutely loved these! I made them for my inlaws for passover and the whole family said...
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Reviewed on Mar. 24, 2004 by KASEYGIRL
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KASEYGIRL
Mar. 24, 2004
Really good!I used Splenda in these and baked them on a stoneware cookie sheet and they turned out great! A cookie I love with no butter,flour or sugar.Who would have thought???????
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15 users found this review helpful
Really good!I used Splenda in these and baked them on a stoneware cookie sheet and they turned...
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Reviewed on Dec. 27, 2005 by
RYSWISKGAL
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RYSWISKGAL
Dec. 27, 2005
This actually gets a 10! I love amaretti and this is so easy and makes wonderful cookies. I made them for Christmas and had to give most of them away. But it was so easy to make more. Try them, you'll like them.
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10 users found this review helpful
This actually gets a 10! I love amaretti and this is so easy and makes wonderful cookies. I...
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Reviewed on Dec. 6, 2006 by Memphis girl
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Memphis girl
Dec. 6, 2006
I also added 1/2t vanilla. It is best to chill dough prior to baking...cookies come out like picture. My Italian family adored these..so did my Cookie Exchange club!
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9 users found this review helpful
I also added 1/2t vanilla. It is best to chill dough prior to baking...cookies come out like...
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Reviewed on Sep. 5, 2003 by bev2253
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bev2253
Sep. 5, 2003
delicious!!!!
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9 users found this review helpful
delicious!!!!
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Reviewed on Jan. 8, 2007 by Rana
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Rana
Jan. 8, 2007
Yum! I couldn't find blanched almonds at my grocery so I substituted 2 cups of Bob's Mill Almond flour instead and mixed it all in my stand up mixer and they turned out great! Easy and very little clean-up! My gluten free kids loved them!
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8 users found this review helpful
Yum! I couldn't find blanched almonds at my grocery so I substituted 2 cups of Bob's Mill...
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Reviewed on Dec. 23, 2007 by jorsena
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jorsena
Dec. 23, 2007
I love the amaretti cookie. It is truly worth the reaction that you get from people. The only adjustments that I made to the recipe, was that I didn't do the almond blanching. I just bought ground almond already done. You need about 5 cups. It saves ALOT of time. Also added the 1/2 tsp. of vanilla as well as I placed one whole almond on top before going into the oven.... Happy baking eveyone!!
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7 users found this review helpful
I love the amaretti cookie. It is truly worth the reaction that you get from people. The only...
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Reviewed on May 17, 2005 by VAUGHN15
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VAUGHN15
May 17, 2005
Made these yesterday for my granddaughter's Italian dessert project at school. I love macaroons anyway but these are delish and so easy to make. The only thing I added was to place 2 slivered almonds on top of each cookie before baking.
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7 users found this review helpful
Made these yesterday for my granddaughter's Italian dessert project at school. I love...
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Reviewed on Aug. 29, 2002 by QBROZEN
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QBROZEN
Aug. 29, 2002
Not a great cookie, but for someone with dietary restrictions, its a good "cookie fix."
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7 users found this review helpful
Not a great cookie, but for someone with dietary restrictions, its a good "cookie fix."
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Reviewed on Mar. 27, 2007 by
w
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w
Mar. 27, 2007
My rating is not completely accurate since I didn't follow the recipe exactly. Instead of processing blanched almonds, I used Trader Joe's pure almond flour, 3 cups of it. B/c they weren't blanched, there were bits of brown skin, so it didn't turn out the smooth beige coloring in the picture. It was a little bit grainy/speckled, and the dough was really sticky for me, so I couldn't get rounded balls, they ended up looking more like coconut macroons. The flavor was really great, and I even cut down the sugar to 1 cup. I think if I use the almond flour again, I might mix a little bit of regular flour in, just to make the texture smoother. Also, I used a 1/2 tablespoon to make the cookies, which made 2 dozen, but I think it made them too big and "dense." Next time I will make them smaller, I think 1 teaspoon would be perfect. I'm still looking for a recipe similar to the AMAZING amaretti I had in Venice, Italy!! Flavor was there, but texture was not what I was looking for, but it was probably the adjustments I made. If you like the texture of coconut macroons, then this is it, but almond flavored!
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5 users found this review helpful
My rating is not completely accurate since I didn't follow the recipe exactly. Instead of...
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