Posted on Wednesday, 22nd June 2011 by Grace
I threw my apron in the air and did a little victory dance after I pulled out my first tray of Amaretti. Finally, after all the failed attempts (too embarrassed to reveal how many), I was successful! Sweet, soft and chewy – the coveted Amaretti made with my hands. Yahoo!
My Mother stopped by last week for a visit and another Amaretti tutorial (impromptu – I wasn’t allowing her to leave until I achieved the “perfect” Amaretti cookie dough). I must say if I am anything like my Mom in the kitchen I completely understand why Liana (my daughter) doesn’t want to bake with me. At every turn she was trying to grab the whisk out of my hand and do it herself. I kept tapping her fingers away and saying, “I’m never going to learn if you do it”. To her defense I’m sure she was a little frustrated with me too. But really Mom – I do know how to separate eggs!
There’s definitely an art to the mixing of the batter, especially the egg whites. I know, painfully I may add, first hand what happens when you beat the whites too long – flat cookies (trays and trays of them). And the soft, chewy centre – forget about it!
Sadly, my sisters have long given up trying to achieve the “perfect” Amaretti and rely on my Mom to provide these tasty little treasures. Connie, Anna are you both listening? – You must give these cookies another try, if I can do – so can you!
I used very finely ground almond flour I purchased at the specialty market in my Amaretti. The almonds were blanched and powder-fine. My Mom was concerned about the texture of the Amaretti; she uses coarser almond flour. I am happy to report that she was very happy with the texture.
Almond Flour is very difficult to find in my area. Now that I have the cookie dough right I plan on trying with the coarser flour (I make my own). The almonds don’t need to be blanched but I would definitely toast to bring out the flavour.
I was also very conscious of the size of the Amaretti. You don’t want to roll the cookie balls to large; I weighed each of my cookie balls to an exact 13 g (about ½-ounce). They were the perfect two-bite (or one if you are so inclined) sized cookies. Amaretti are the perfect accompaniment to “una tazza di caffè” (a cup of coffee) or espresso.
Amaretti grace each and every one of our Italian Cookie Trays. In fact they are the “star” of the tray and if you pay close attention you’ll notice rather quickly it’s the one cookie that disappears before all the others. They also make a delicious, homemade gift from your kitchen.
Amaretti are my absolute favourite Italian cookie, I hope you’ll give them a try.
Amaretti successful – the French Macaron is next, I quiver in fear at the very thought of making these.
Amaretti Cookies
Makes about 6 dozen amaretti cookies
- 3 large eggs, separated
- 300 g (1 1/3 cup) caster (superfine granules) sugar
- 500 g (1.1 pounds) almond flour, whole blanched, very finely ground
- Confectioners’ sugar, for rolling
- Silver dragées, for decorating
- In a large bowl, using a large balloon whisk beat the egg yolks. Gradually add sugar, whisking until well combined.
- Add the almond flour; whisk to just combine (do not over mix).
- 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).
- Cover and refrigerate amaretti cookie batter for at least one hour (I put my batter in the fridge overnight).
- Preheat oven to 160° C (325° F). Line baking sheets with non-stick baking paper or silicone baking mats, set-aside.
- Roll amaretti dough into 13 g (½-ounce) balls, coat in confectioners’ sugar and place a dragée in the centre. (Do not flatten cookies). Roll 20 amaretti cookies per baking sheet. Chill dough in between baking times.
- Bake until lightly golden, about 25 to 30 minutes.
- Buon Appetito!
Related posts:
- Soft Molasses Cookies
- Oatmeal Raisin Cookies with White Chocolate Chunks and Almonds
- Chewy Chocolate Gingerbread Cookies
- Torta Caprese-Flourless Chocolate Torte-Grace’s Sweet Life Goes To Print
- Chocolate-Hazelnut Spritz Cookies
Tags: after school treat, afternoon tea, almond cookies, almonds, amaretti, cookies, dessert, desserts, food, food photography, food photos, Italian cookies, Italian desserts, Italian recipes, Italian sweet, sweets
Posted in Baking & Pastry, Baking Mise en Place, Eggs, Pastry Doughs & Batter, Recipes
Comments (22)
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June 22nd, 2011 at 12:26 pm
Cute story about baking with your mum – it sounds like the quintessential mother/daughter story! It looks as though you achieved the perfect amaretti cookies. These are lovely.
June 22nd, 2011 at 1:13 pm
Those look wonderful! Congrats on getting them right. Isn’t it amazing the feeling we get when we finally succeed at that one cooking task that drove us batty before?
Janet
June 22nd, 2011 at 1:48 pm
I think I called everyone I knew that day – I was so excited Janet.
June 22nd, 2011 at 2:18 pm
These look delicious. I know that your persistence really did pay off. I have bookmarked the recipe and will need to set aside some time to try these. Thanks for posting.
June 22nd, 2011 at 2:25 pm
Wonderful accomplishment and sweet story. Just what I would expect. GREG
June 22nd, 2011 at 2:25 pm
So pretty and elegant! I must try this recipe! Beautiful!
June 22nd, 2011 at 2:38 pm
These look beautiful! Great job! Can’t wait to try them! I remember that angry feeling when I was younger and cooking with my mom when she tried to teach me how to cook…I always felt the same way. Beautiful photography! It keeps getting better and better!!!!
June 23rd, 2011 at 7:27 am
Gorgeous cookies and photos, Grace!
June 23rd, 2011 at 7:57 am
I love your story and KEEP LEARNING from MOM! Do everything she tells you without a fuss no matter how simple. I struggle to make my Mother’s recipes now that she is gone. We still talk
but
the cooking lessons are harder now.
I have never tried to make the Armaretti cookies and this recipe looks great!
June 23rd, 2011 at 10:24 am
You’re right Penny I need to suck it up and play very close attention, the smallest detail can make the difference.
June 23rd, 2011 at 2:26 pm
Beautiful pictures…sounds like me and my mom in the kitchen, except I’m the “controlling” one.
June 23rd, 2011 at 3:02 pm
Oh my goodness…they are gorgeous!! I love these cookies, and I also have failed at every attempt… I am copying your recipe and crossing my fingers!
June 23rd, 2011 at 3:30 pm
Thanks for posting this recipe! I loooove amaratti cookies. Did you really do it all by hand??
June 23rd, 2011 at 8:39 pm
All done by my little hands Rosie, I’m can’t believe it either.
June 23rd, 2011 at 8:40 pm
Hi Kate, just remember barely a soft peak on the whites. And make sure to put the dough in the fridge for at least an hour, longer if you can.
June 23rd, 2011 at 8:41 pm
I’m sure I am exactly the same way with my daughter, it’s funny how that happens.
June 24th, 2011 at 2:18 am
Grace I’ve been a fan for a while of your blog, but this cookies stole my heart! they look so pretty and elegant!
Thank you for sharing!
June 24th, 2011 at 7:39 am
Grace, those cookies look so very very good! Perfect size and such incredible images!
June 24th, 2011 at 11:38 am
These look absolutely delicious! I think I have to give them a go.. I’m still waiting to try making macarons too!
June 24th, 2011 at 3:57 pm
Those look gorgeous! Every time I’ve ever seen Amaretti cookie pictures in cookbooks, they’re flat; I had no idea they’re supposed to be puffy!
Putting this on my To-Bake list, pronto!
And I so know the story about mom pulling the whisk away. I thought it was just me! lol
June 24th, 2011 at 6:20 pm
They’re perfect!! I’ve made some lately, pistachio ones, a delight!
June 24th, 2011 at 9:46 pm
I love the pistachio Valerie unfortunately my kids hate when I add nuts, to anything. Can you believe it?