Wednesday, January 23, 2008

Amaretti Cookies - Gluten Free/Dairy Free


These cookies are so yummy. A crunchy outer layer and soft and chewy inside. This is an Italian cookie, I am not sure where they originated, somewhere on the Internet they said in Venice. These cookies can be used crumbled as a crust, in recipes where you would use cookies or graham crackers. Or as crumbs on top of trifles or pudding-type desserts. I have also seen recipes using these as the two ends of a sandwich cookie. Myself? I adore them as they are, and especially with a nice cup of cappuccino.

I found there was no need to blanch or sliver the almonds first, and shortening the cooking time got the texture where I thought it should be. Once I did that, I swear I can remember eating them at some distant relatives friend's house, pushing through the crowd of adults to the dessert table to grab a treat.


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Tip: Mixing everything in the food processor makes this so simple!
And, I used a cookie scoop for these for speed, but they look much prettier when you hand roll them!
I got the recipe I started from here at Allrecipes.com.

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Amaretti Cookies

3 cups whole almonds (I buy mine in bulk from Sam's Club)
1 cup white sugar
3 egg whites
1 teaspoon almond extract

optional: you could add a liqueur of choice instead of the almond extract. Actually that is what a lot of homemakers did when they could not afford vanilla. This is a good thing to remember if you run out!
need: food processor or some way to grind the almonds, or use almond meal

Process almonds until they are finely ground. Add sugar to processor and hit the button until they are combined. Add egg whites and extract. Mix until well combined.

Preheat oven to 300 degrees. Line cookie sheet with parchment paper, silpat mat, or like my old aunties used to do, a cut up paper bag (Honestly, I never tried that one.). Scoop almost a tablespoon amount for each cookie, rolling with hands if you want them "prettier". (My children do that work for me!) Cook for about 15 to 20 minutes, the bottoms should be a light golden brown. If you like very crispy cookies cook about 5 minutes longer.

Store in an airtight container.

Make a cup of coffee/tea, and enjoy.


Cheers!!!


6 comments:

Carrie said...

Ohhhhh! I have SO been wanting to try those! i just can't get myself to pay so much for almond flour/meal!! It's very expensive here! But i'm just gonna have to bite the bullet and make those! They look delicious and I can just smell that wonderful aroma now!!

Natalie said...

SM-
I really think we share a brain. I made an almond torte cake with very similar ingredients two nights ago. These cookies look divine! I adore your recipes as always.

Slacker Mom (aka Mrs. GF) said...

Carrie ~ I have to say, these are my favorite gluten free cookie. You have to try them. I like getting the whole almonds, I think that it works out cheaper to do it that way, plus it only adds like 2-3 minutes to the prep time.

Natalie ~ I have sworn the same thing myself. The other day I was going to post a shrimp recipe, and bam! you had one up. I think that's why I love your site so, you kindred spirit you.

julianne said...

This looks great. May I ask how much almond flour equals 3 cups of ground almonds? I already have the almond flour on hand...

thanks!

Sheltie Girl said...

These sound simply wonderful. I'll have to give these a try.

Sheltie Girl @ Gluten A Go Go

Slacker Mom (aka Mrs. GF) said...

Julianne ~ Honestly, I have no idea. If I were to try it, I would prob. put 1 1/2 cups in, mix and see if the batter seemed too wet. I would add a little bit at a time until the consistency seemed right.I also might add a few chopped almonds in there. This is a stiff batter, so it would probably would take more flour than you think.

Sheltie Girl ~ These are so good. I think you will love them.

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