Amaretti cookies

Dec 17

Hello friends,

I am always looking for ways to use up all those egg whites I have from my ice cream recipe. Here we have a fun & simple way to use them up! These are the perfect cookies to pair with an herbal tea like chamomile or a black tea like earl gray. You want to make sure you whip those egg whites into stiff peaks. I would also recommend using a large bowl to fold in the sugar and groundnut mixture. These cookies have a crispy exterior and a chewy inside. I personally love pistachios and oranges together but you could also use lemon zest here in a pinch. This recipe makes 30 small 1 tsp cookies but you can easily halve this recipe. I love just grinding the nuts here for more of a textural chewy bite.

Yield about 30 small cookies

330 G ground almonds finely ground

290 G ground pistachios finely ground

250 G sugar

Zest of an orange

4 egg whites

2 Tbsp honey

100 G powdered sugar

Combine the almonds and pistachios in a food processor, process the nuts until finely ground. Meanwhile, in a separate bowl combine the sugar and orange zest. Massage the orange zest into the sugar to release their oils and fragrance onto the sugar. Add the ground nuts to the bowl with sugar and mix.

In a bowl of a stand mixer fitted with a whisk attachment, whisk the egg whites on medium low. Meanwhile, in a small saucepan, heat the honey until it bubbles. Once the honey has bubbled, pull it from the heat. Increase the speed of the stand mixer to medium high, stream in the honey. Whisk the egg whites and honey until it looks shiny and has created stiff meringue peaks. A good way to tell if you have done this is to turn the mixer bowl upside down, nothing should fall out.

In a large bowl or the mixing bowl fold in the ground nuts and sugar mixture to the meringue, the dough should be and look sticky. Cover with the bowl and set in the refrigerator for 30 mins. Meanwhile preheat the oven to 350 F. Grab a shallow bowl and put your powdered sugar in the bowl for coating and rolling your cookies before baking.

Using a teaspoon scoop or a teaspoon scoop out the dough and roll in the powdered sugar. Line a baking sheet with parchment paper or a silicone baking mat, and place the cookies on top, leaving a few inches of space in between each cookie. These cookies will puff upwards when baking so you do not have to leave too much space in between them. Bake the cookies for 12-15 minutes and rotate them halfway through. The cookies will look cracked and puffed with a light golden brown color. Leave the cookies to rest for 2-5 minutes on a cookie sheet before transferring them to a cooling rack. They will keep for about a week in an airtight container.

Enjoy!