Chyrel's Recipes From Friends
Recipes Collected By Our Dear Friend
Wayne Riley

 

Amaretti Cookies
AUTHOR: Wayne
DATE: Wednesday, 6 February 2002, at 3:12 p.m.

8 ounces canned almond paste (do not use the tube almond paste)
1 cup sugar
2 large egg whites
Granulated sugar for dusting cookies

Line two cookie sheets with parchment paper and set oven to 375.
Break the almond paste into small pieces and combine with the sugar in
a large mixing bowl. Mix on low speed until very fine. Add egg whites
in three additions, mixing well after each addition. Beat the paste until
very smooth, about 3 to 4 minutes.

Fill a pastry bag fitted with a 1/2 inch plain tip with mixture. Pipe
the mixture onto the paper in 1 1/2 inch mounds, about 1 inch apart. Take a
damp paper towl and lightly slap the surface of each cookie to smooth out the
surface. Sprinkle sugar on each cookie.

Bake for 15 minutes, until the cookies have risen, are a deep golden color and
have tiny cracks.
Remove from the oven and place 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 blot the bottom of the parchment paper to loosen
cookie.

Makes 3 1/2 dozen.

Adapted from Great Italian Desserts by Nick Malgieri

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Recipes From Friends
 Copyright 2004


This is a collection of recipes that Wayne enjoyed, we make no claims as to their origin.