The first time that I heard about these cookies was when I was 15 years old and I saw Nigella Lawson use them on Nigella Bites for some sort of syllabub recipe. Since then I’ve been looking for these cookies to make the recipe, and tons more like it from the numerous Nigella cookbooks. In any case, last week I went to the grocery store, and behold my luck! I found the cookies! I haven’t been able to make the recipe I want with them yet, but the prepackaged ones in the stores don’t expire, so there’s not rush.
Two days ago I found the recipe for the cookies to make myself. It’s been a very lucky month for me, this June. In any case, to test which ones will be better, store-bought or homemade (in terms of flavor, consistency, and air whipped goodness).
Even better, my friend which suffers from Celiac disease gets to test them out as well. She hasn’t been feeling well lately, and I figured there’s nothing better than giving her some cookies full of almond sugar goodness.
This recipe comes from Grace’s Sweet Life. I believe she also has a cookbook out recently, which features all the lovely Italian desserts that she prepares. Check it out, I know I will!
- 3 large eggs, separated
- 1 1/3 cup caster (superfine granules) sugar
- 1.1 pounds, about 2 1/7 cups almond flour, whole blanched, very finely ground (I used organic courser ground from Trader Joe’s)
- Confectioners’ sugar, for rolling
In a large bowl, using a large balloon whisk beat the egg yolks. Gradually add sugar, whisking until well combined.
Add the almond flour; whisk to just combine (do not over mix).
In a separate bowl, using a large balloon whisk (clean and dry) beatthe egg whites to barely a soft peak (do not over beat).
Using a large flexible spatula, fold one-third of the egg whites into the almond mixture (this will loosen the almond mixture). Fold in remaining egg whites just to combine (do not over mix). Don’t worry, the mixture will be very sticky, this is how it’s supposed to be.
Cover and refrigerate amaretti cookie batter for at least one hour (I had in the fridge for about 2.5 hours).
Preheat oven to 325° F. Line baking sheets with non-stick baking paper or silicone baking mats, set-aside.
Roll amaretti dough into roughly 1 tsp sized balls, coat in confectioners’ sugar. (Do not flatten cookies). Roll 20 amaretti cookies per baking sheet. Chill dough in between baking times.
Bake until lightly golden, about 25 to 30 minutes.
Makes about 6 dozen amaretti cookies (I got 45 cookies).