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This amaretti cookies recipe produces beautifully delicious little cookies covered in a delectable coating of sweet powdered sugar. They’re like Lay’s potato chips, you can’t eat just one. I love to whip up a big batch and freeze half of them .


These crisp cookies are naturally gluten and dairy free. Preparation takes only 10 minutes and is very easy. If you press in an Amarena cherry before baking, cookies will be more chewy than crisp. When I was out of cherries I used pecans for decorating. Either way they are addictive ;-) Double or triple recipe if needed.


Reduce oven temperature to 200 degrees. Leave oven door ajar to release some of the heat. Let cookies stand in oven until completely dry and crisp, 25 to 30 minutes more. Let cookies cool briefly on baking sheets, before transferring to a wire rack to cool completely. Store in an airtight container up to 3 days.


Amaretti are an Italian almond cookie that are slightly crispy on the outside, and soft and chewy on the inside (at least this particular recipe is!). Some amaretti can be hard in the center too. It just depends on the recipe. Amaretti are also sold in packages in grocery stores, and these are usually dry and hard in the center, but still ...


Amaretti are also the main ingredient of Piedmontese Bonet where the bitter taste of the biscuits wonderfully combines with a kind of cream made of sugar, caramel, and chocolate. Do amaretti contain gluten? In their classic recipe, they do not contain any gluten, so they are suitable for gluten-free guests as well.


These Chewy Amaretti Cookies are another wonderful and well known treat to come out of Italy and a true Italian classic. They have a crispy outer edge and an irresistible chewy centre. You’ll be hard pressed not to devour the whole plateful in one siting.


In a large bowl, beat the egg whites, amaretto, and cream of tartar with an electric mixer on high speed until soft peaks form (tips curl). Gradually beat in 1/2 cup granulated sugar, about 1 tablespoon at a time, until stiff peaks form (tips stand straight).


Traditionally, Amaretti were rolled individually into a walnut-sized balls, then rolled in granulated sugar before baking. This recipe produces thinner batter which is spooned onto a baking sheet. I used one heaping teaspoon of batter for each cookie and after baking got giant, 2-inch (6 cm) diameter Amaretti cookies.


Amaretti from the region of Molise might be a big surprise for those expecting crispy bitter-sweet cookies; made only with peeled almonds, whole eggs, and flour, these easy to make cookies are soft and chewy, with a strong almond flavor. They don't contain added sugars, which presents a healthier way to satisfy one's sweet tooth.


Directions. In a large bowl, cream the butter, shortening and sugar and fluffy. Beat in water and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well.