Bakery Style Italian Amaretti Cookies |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 32 |
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Chewy, delicious almond cookies. !!! Follow instructions to prepare a very chewy wonderful amond cookie! Ingredients:
2 cups sliced unblanched almonds |
3/4 cup sugar, divided |
1-1/2 teaspoons ground cinnamon |
4 large egg yolks |
1/2 teaspoon vanilla extract |
1/2 teaspoon almond extract |
glaze |
2 large eggs |
3 tablespoons amaretto liqueur |
1 cup sliced unblanched toasted almonds, broken into small pieces |
1/2 cup sugar |
Directions:
1. Position the racks in the upper and lower thirds of your oven.
2. Heat the oven to 375°F.
3. Dab the corners of two jellyroll pans lightly with butter and line with baking parchment or waxed paper.
4. Lightly butter the parchment or paper.
5. Put the almonds, 1/4 cup of the sugar, and the cinnamon in the work bowl of a food processor fitted with the steel blade.
6. Process until the mixture begins to clump together.
7. This should take from 45 to 60 seconds.
8. This is an important step; when the almonds are very finely ground, the cookie will have a chewy texture.
9. In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks at medium speed.
10. Increase to medium-high and beat until thickened and lightened in color, about 1-1/2 to 2 minutes.
11. Add the remaining 1/2 cup sugar slowly, taking about 1 minute. Mix for another 30 seconds.
12. Beat in the vanilla and almond extracts.
13. Reduce the mixer speed to low and add the almond mixture in two parts.
14. To make the glaze, place the eggs and the Amaretto in a low, flat dish (like a pie plate), and whisk to blend.
15. In another low, flat dish, combine the crushed almonds and the sugar.
16. Shape the dough into 1-inch balls.
17. Roll each ball in the egg mixture, then in the almond-sugar mixture. Repeat the dipping procedure, then place the dough balls on the prepared pans.
18. Bake the cookies for about 10 minutes, or just until the bottoms are lightly browned.
19. To ensure even browning, toward the end of the baking time, rotate the pans from top to bottom and from front to back.
20. Do not overbake.
21. Let sit in the pans for 4 minutes, then remove to cooling racks.
22. The cookies can be stored in an airtight container, layered between strips of waxed paper, for up to 3 weeks, or frozen.
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