At the restaurant, we bake these cookies off then shave them over the butternut squash pansotti with sage butter sauce…I mean, they're excellent!
4oz almond paste ("Solo" brand makes a good product, about ½ a can)
½ cup superfine sugar (granulated sugar, pulsed in processor for 30 seconds)
1 large egg white
Pinch of kosher salt
½ cup toasted pine nuts (optional)
1 tsp rosemary needles, minced (optional)
Preheat the oven to 375 degrees.
Pulse the almond paste in the food processor until broken up. Then add the sugar and pulse again until well mixed. Add the egg whites, one at a time, and pulse until nicely combined.
Place a silpat or non-stick parchment paper on a half sheet pan or baking tray and pipe the amaretti cookies, 1 inch in diameter and 1 inch apart. If adding the pine nuts, gently dip your index finger into a small cup of water and make indentions in the cookies to hold the pine nuts and rosemary, repeat. Cook the cookies for 13.5 minutes and remove to cool and reserve.
I like to "undercook" them without much color to retain the chewy texture…you can even add ice cream to the middle, dip them in chocolate and freeze them to blow people's minds…enjoy!
Yield: about 60 small cookies
Active Prep: 15 min
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