These almond macaroons have a wonderfully robust almond flavor. Not only do they contain chopped almonds but almond extract that really packs a punch. These amaretti are all white because every ingredient in the recipe is…we’ll, white. Strange, that. I tried baking them longer so they’d get a bit of a tan but that didn’t work and I was in danger of burning the bottoms, which do acquire a tan. No matter, they’re super crunchy and delicious.
You can enjoy these amaretti by themselves or crushed over ice cream or folded into custards.
Yield: About 20 cookies
- 1/4 teaspoon salt
- 2 egg whites
- 1 cup sugar
- 1 cup chopped, blanched almonds
- 3/4 teaspoon almond extract
- 1 tablespoon butter
- 1 tablespoon
- Pour salt on the egg whites and beat until frothy.
- Add sugar gradually to the egg whites, beating the mixture until it's stiff but not dry. Fold in gently the almonds and almond extract.
- Preheat oven to 375 degrees F.
- Grease a baking sheet with butter, then sprinkle with flour, pouring off the excess. Using a teaspoon, drop mounds of the almond mixture onto the baking sheet. Leave at least one inch of space between mounds. Let the mixture rest for at least 2 hours.
- Bake the amaretti 12 - 14 minutes until you see some slight color on them. Careful not to burn the bottoms.