Amaretti (Italian Macaroons)
All too often, amaretti recipes are based on commercial almond paste, producing a gummy, overly-sweet, lifeless cookie with an overpowering marzipan flavor and no crunch. These are nutty, crunchy morsels with a chewy, almond-y center. They are delicious as-is, but if you are the sort inclined to gild all passing lillies on principle, you could half-dip them in melted bittersweet chocolate (we recommend Cacao Noel Noir 72%).
— 36 amaretti
*Items marked in green are available from The Gourmet Corner.
Ingredients
- 3.75 cups almond flour
- 1.5 cups sugar
- 3 large egg whites
- 1 tsp almond extract
- (optional) 8 oz Cacao Noel Noir 72% chocolate calets
Pre-heat oven to 325F. Line 2 baking sheets with parchment (the parchment is essential, the amaretti will stick to an un-greased sheet and spread on a greased one).
Place almond flour, sugar, and almond extract in a food processor fitted with the steel blade, Process until completely mixed, about 20 seconds.
Add the egg whites and process until a thick dough is formed, about 20 seconds. Scrape sides and bottom of workbowl and process briefly until a cohesive mass forms. If the mixture is crumbly or dry, turn the processor back on and add a few drops of water through the feeder tube until the correct consistency is reached.
Roll scant 2-Tbs lumps of the dough into smooth balls and place 1.5″ apart on the lined trays (if the dough starts to stick to your hands, wash and dry them).
Bake until lightly golden, 20-25 minutes, rotating the trays halfway through baking. Cool baked amaretti on a wire rack.
(Optional) Line a baking sheet with waxed paper. Melt the chocolate calets in a small, microwave safe bowl on medium-low power, stirring until smooth. Dip the bottom half of each cookie into the chocolate, then place on waxed paper to harden.
Amaretti are best eaten within a few days of baking. Store uneaten cookies in an airtight container.
