Bonnie's Amaretti Cookies
This recipe, from Elayne Kitchen of Norwalk, Connecticut, is her daughter Bonnie's delicious variation on Italian amaretti, airy almond drop cookies.
- Yield: Makes about 5 dozen
Source: Martha Stewart Living, February 2000
- 4 cups slivered almonds
- 2 cups granulated sugar
- 4 large egg whites
- 1 teaspoon pure almond extract
- Confectioners' sugar, for dusting
Line three baking sheets with Silpat baking mats.
Grind almonds with granulated sugar in the bowl of a food processor until fine. Transfer to a medium bowl. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Add almond extract. Gently stir egg-white mixture into almond mixture to form a thick paste.
Drop dough in rounded teaspoons onto prepared baking sheets about 1 1/2 inches apart. Dust with confectioners' sugar, and let stand at room temperature to dry for 2 hours.
Place rack in center of oven, and preheat oven to 300 degrees. Transfer sheets to oven, and bake amaretti until edges are golden and cookies are firm, 20 to 25 minutes. Transfer cookies to a wire rack to cool. Dust with confectioners' sugar. Repeat with remaining cookie dough.