ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Golden Almond Amaretti (food processor)

Desserts - Cookies, Brownies, Bars
GOLDEN ALMOND AMARETTI

"In order for the finished cookie to have a chewy texture, it is important that the almonds be very finely ground and the cookies not be overbaked."

FOR THE COOKIES:
2 cups sliced unblanched almonds
1/4 cup sugar, divided
1 1/2 teaspoons ground cinnamon
4 large egg yolks
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract
FOR THE GLAZE:
2 large eggs
3 tablespoons Amaretto liqueur
1 cup sliced unblanched toasted almonds, crunched into small pieces with your hand
1/2 cup sugar

Position the shelves in the upper and lower thirds of the oven. Heat the oven to 375 degrees F. Dab the corners of the jelly roll pans lightly with butter and line with baking parchment. Lightly buffer the parchment.

Place the almonds, 1/4 cup of the sugar, and the cinnamon in the work bowl of a food processor fitted with the steel blade. Process until the mixture begins to clump together, 45 to 60 seconds.

In the bowl of an electric mixer fitted with the paddle attachment, beat the yolks on medium speed, then increase the speed to medium-high. Beat until thickened and lightened in color, 1 1/2 to 2 minutes. Add the remaining 1/2 cup sugar, taking about 1 minute, then mix for another 30 seconds. Beat in the extracts.

Reduce the mixer speed to low and add the almond mixture in two additions.

FOR THE GLAZE:
Place the eggs and the Amaretto in a low, flat dish, such as a pie plate, and whisk to blend. In another low, flat dish combine the crushed almonds and the sugar.

Shape the dough into 1-inch balls. Roll each ball in the egg mixture, then in the almond-sugar mixture. Repeat the dipping procedure before placing the balls on the pans.

Bake the cookies for 10 to 11 minutes, or just until the bottoms are lightly browned. To ensure even browning, toward the end of baking time, rotate the sheets from top to bottom and front to back. Do not overbake. Let rest on the pan for 4 to 5 minutes, then remove to cooling racks.

Storage:
Store in an airtight container, layered between strips of wax paper, for up to 3 weeks. These cookies may be frozen.

Makes 32 (2 1/4-inch) cookies
Source: Great Cookies: Secrets to Sensational Sweets by Carole Walter
MsgID: 0221024
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
  • Post Reply
  • Post New
  • Save to Recipe Box
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Golden Almond Amaretti (food processor)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!