Amaretti
Amaretti are little Italian almond biscuits. They are a bit like meringues, very sweet, and made with ground almonds.
25,7044.7/5
Last modified on: May 31th 2015
For 50 pieces, you will need:
- 1
300 g caster sugar - 2
350 g ground almonds - 3
4 egg whites - 4
3 drops bitter almond essence - 5
40 g icing sugar (optional) - Total weight: 810 grams
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 23 min. | 40 min. | 1 hour 3 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
2 min.
Stage 2
2 min.
Weigh out 350 g ground almonds. Set aside.Stage 3
3 min.
Beat 4 egg whites. Halfway through, while still beating, add 2 tablespoonsful taken from the 300 g caster sugar.Stage 4
3 min.
When the egg whites are fully beaten and glossy, reduce the speed slightly and gradually add the rest of the sugar.Stage 5
1 min.
When all the sugar is mixed in, stop beating and tip in the ground almonds, all in one go, with 3 drops bitter almond essence.Stage 6
4 min.
Fold in gently with a soft spatula...Stage 7
...until evenly mixed. Do not mix for too long as there is no need to mix really thoroughly.Stage 8
5 min.
Form the amaretti
Preheat the oven to 390°F (200°C).
Make the amaretti straight onto a sheet of cooking parchment laid on a baking sheet. It is best to pipe them, using a forcing bag, but you can shape them with 2 teaspoons instead; the shape will just be less regular.
Stage 9
2 min.
If your amaretti have points on the top, you can smooth these down with a teaspoon dipped in milk.Stage 10
1 min.
Dust with icing sugar if desired.Stage 11
40 min.
Cook the amaretti
Bake for about 40 minutes, until the amaretti are just beginning to take on a creamy colour.Remarks
It is tempting to mix the ground almonds into the meringue with the whisk, but don't do it, or the meringue will collapse completely. Fold them in gently with a soft spatula.
Nutritional information
|
|
| ||||||||||||||||||||||||||||||||||||||||||||||||
How much will it cost?
For 50 pieces : 7.72 €
Per piece : 0.15 €
And to drink?: To stay with the Italian mood, an espresso or a shot of grappa.
Source: Internet
More recipes?
This recipe use (among others) | Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Fruit crumble, Pear, grapefruit and pistachio tart, Sicilian Epiphany Pie, Buckwheat almond biscuits, Linzer torte, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Framboisier, Fruit crumble, Brioche dough, Passion fruit jellies, Lemon creams, ... All |
| Egg white: You can get more informations, or check-out other recipes which use it, for example: Ice-cream Vacherin, Italian Meringue, Macarons (the original French macaroons) , Amiens macaroons, Chocolate mousse with hazelnuts, ... All |
| Bitter almond essence: You can check-out other recipes which use it, like for example: Apricot blancmange, ... All |
visitors have also looked at
|
|
|
|
|
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-01-20)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.