Italian Cherry Almond Amaretti Cookies
Ingredients
- 6 Large Egg Whites if medium eggs use 7
- 3/4 teaspoon cream of tartar or you could use lemon juice but you need a different measurement
- 1/4 teaspoon salt
- 3 C + 1/4 C Finely Ground Sugar mill it (transitioning granulated to powder-like) (set 1/4 c aside)
- 4 teaspoons Almond Extract
- 4 Tablespoons of Amaretto Liqueur
- 2 teaspoons of Baking Powder
- 1 teaspoon Baking Soda
- 6 cups + 1 Tablespoon of Almond Flour not almond meal
- 1/2 C unsalted dry toasted almond slivers
- 2 oz Red Cherries holiday fruit Pennant brand is what I use ground
- Topping Before Baking Ingredients
- 1/4 c of milled granulated sugar
- 1/4 c of Powdered Sugar
- 2 smaller shallow bowls for rolling in
Instructions
- Mill your sugar (3 C + 1/4 C Finely Ground Sugar) in either a food processor or coffee mill to get that finely ground sugar to keep the cookie light.
- Set aside, separating 1/4 C of sugar for coating cookies before baking)
- Now fill one bowl with the confectioner's sugar and then set it aside for coating cookies as well.
- In a food processor, chop/grind the cherries and set them aside.
- Preheat oven to 325° F
- Prepare baking trays with silicone baking mats.
- In a small bowl combine flour, baking powder, and baking soda, set aside.
- Large Mixing Bowl or Stand Mixer
- Combine egg whites* and tartar sauce.
- Mix to stiff, without over-mixing.
- Once egg whites are stiff it's time to add in the other ingredients by hand.
- Fold in: sugar, salt, almond extract, Amaretto, and then the flour mixture.
- Using a rubber scraper initially to incorporate all ingredients.
- Next, fold in the almonds and the cherries and distribute evenly without over-mixing.
- Then create a mound.
- Using a teaspoon, create a scoop and place it in your hand, rolling to a 1" ball. (or use a cookie scoop)
- Take each ball and roll quickly and lightly through sugar mixtures.
- First into the very light milled sugar, then into the powdered sugar.
- Place each ball onto the tray, spacing about 1" apart and lighting depressing ball into a slightly pressed cookie.
- Just lightly press on each, enough that the cookie will crack while baking.
- Place tray on the bottom rack, and allow it to bake without OPENING the oven to prevent temperature loss.
- Bake for 20-24 minutes, the tops will crack further and may appear moist, but the bottoms will be just very lightly brown, take them out.
- Allow these amaretti to SIT On the silicone matted baking tray for at least 5 minutes to let them set up.
- *OPTIONAL: For those that prefer an all crunchy cookie, let them bake 5 minutes past this timing.
- Next transfer cookies to the cooling tray for at least 15 minutes.
- Store in an airtight container for up to a week.
- I doubt they will last that long.
Notes
*See blog post for egg tip