John Myers
Ingredients for 1 servings:
- 200 g marzipan paste
- 125 g sugar
- 1 egg white (size M)
- 4 drops of bitter almond flavor
- possibly almond(s), ground
- possibly powdered sugar, sifted
Instructions
Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes
one of my two favorite cookie recipes of 2013
Combine the marzipan, sugar, egg whites, and bitter almond oil with a dough hook and warm in a saucepan, stirring continuously. Add a little ground almonds, if desired, and mix thoroughly again (this will firm up the mixture and help retain the shape of the cookie sheets). Transfer the mixture to a piping bag and, using a fluted nozzle, pipe approximately 15 mounds (approx. 3–4 cm in diameter) onto a baking sheet lined with baking paper. Let the mounds stand for about half an hour until a thin skin has formed. Then bake the cookies in a preheated oven (top/bottom heat: 160°C, fan: 140°C, gas mark 1) for about 20–30 minutes. Leave the cookies on the baking paper for about 10 minutes after baking. Afterward, carefully remove them and set them aside to dry. Once cooled, you can then dust the amaretti with powdered sugar, if desired. This yields about 15, depending on how large you make them (so it’s best to make several batches at once).
Facebook Comments