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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Same as the Pignoli Amaretti recipe already on this site, but without the pine nuts. Ingredients:
1 1/2 lbs almond paste |
1 1/2 cups sugar |
1 cup confectioners' sugar |
4 egg whites |
Directions:
1. Preheat oven to 350°F Line a cookie sheet with parchment paper.
2. Break up almond paste into pebble-like pieces.
3. Combine almond paste, sugar, confectioners' sugar and egg whites in electric mixer on low speed until blended.
4. Increase speed to medium and continue mixing for 2 minutes. The dough should be sticky now.
5. Roll dough into one inch balls. Keep a bowl of water nearby in which to dip your fingers - it'll keep the dough from sticking to your fingers while rolling each cookie.
6. Place balls 2 inches apart on cookie sheet and lightly flatten each cookie.
7. Bake for 15-20 minutes. Allow to cool completely before removing from parchment with a metal spatula.
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