This recipe, from Elayne Kitchen of Norwalk, Connecticut, is her daughter Bonnie's delicious variation on Italian amaretti, airy almond drop cookies.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

10 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 0
Rating: Unrated
I have made this cookie many times and each and every one it surprises me the flavor because it haves all of what a cookie for me should have; crunch, sweetnes , easy to do and best of all they melt in your mouth.
Rating: Unrated
Really easy - delicious. Great recipe when you want to impress without a lot of fuss. I bought almond meal at Trader Joe's, and substituted 3 cups of meal for the 4 cups of silvered almonds. Saved the food processing - just toss the meal with the granulated sugar instead of processing. Great time-saver.