Chewy Amaretti Cookies
Cook Time
15 to 18 minutes
Rating
0 out of 5 stars
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Ingredients
~4 dozen cookies
- 1 (7-ounce) tube pure almond paste (not marzipan; 3/4 cup)
- 1 cup sugar
- Pinch of Kosher salt
- 2 large egg whites at room temperature for at least 30 minutes
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Preparation
Step 1
Preheat oven to 300°F and place racks in the upper and lower thirds of your oven. Line two large sheet pans with parchment paper.
Step 2
Pulse almond paste, sugar, and salt in a food processor until broken up, then add egg whites and puree until smooth.
Step 3
Transfer batter to a pastry bag fitted with a 3/8-inch tip and pipe 3/4-inch rounds (1/3 inch high) about 1-inch apart on pans.
Step 4
Dip a fingertip in water and gently tamp down any peaks.
Step 5
Bake, rotating and switching positions of pans halfway through, until golden and puffed, 15 to 18 minutes.
Step 6
Let cookies cool almost completely in their pans. Once cool, they’re much easier to cleanly remove from the parchment.
Step 7
You can make them into sandwich cookies by spreading some jam (such as raspberry) between them or ganache (3 ounces of semi-sweet chips melted with 1 to 2 tablespoons of cream, then left to thicken a bit would be enough to sandwich the whole batch).
Step 8
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Chef's notes
If they look a bit like uber-trendy macarons, it's because they have a lot in common with them — they both involve slightly aged egg whites, ground almonds, sugar, and not a whole lot else. However, they're a heck of a lot easier to make.
The only downside of these cookies is that, like many other macarons, macaroons, and meringues, they're sweet, very sweet. If you try them with less sugar, please let us know how it goes in the comments.
Cookies can be kept in an airtight container at room temperature for a day or two or frozen up to one month.
