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Amaretti Cookies
  • 225g canned almond paste
  • 1 cup castor sugar
  • 2 large egg whites
  • Extra white sugar or Swedish pearl sugar for dusting cookies

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  • Preheat oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.
  • Have ready a pastry bag fitted with a 1/2 inch plain tip.
  • Break the almond paste into small pieces and place in bowl of electric mixer along with the sugar.
  • Mix on low speed until very fine.
  • Add the egg whites in three additions, mixing well after each addition.
  • Continue mixing the dough until very smooth, for about 3 to 4 minutes.
  • Fill the pastry bag with the almond mixture.
  • Pipe 11/2 inch mounds onto the parchment paper, spacing about 1 inch apart.
  • After you have filled the baking sheet with cookie mounds, take a damp paper towel and lightly press the top of each cookie to smooth out the surface.
  • Lightly sprinkle a little sugar on top of each cookie.
  • Bake for 15 minutes, or until the cookies have risen, are a deep golden color and have tiny cracks.
  • Remove from the oven and place baking pan on a rack to cool.
  • When cool gently peel cookies from parchment.
  • If they stick to parchment, turn the paper over, take a damp paper towel and gently wipe the bottom of the parchment paper to loosen the cookie.


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