Amaretti (Italian Almond Cookies)
Adapted from Epicurious, December 2006
Makes about 3 dozen cookies
- 1 cup whole almonds (perferably blanched), plus 16 for garnishing
- 2/3 cup granulated sugar
- 1 large egg white, at room temperature
- 1/4 teaspoon salt
- 1/4 to 1/2 teaspoon pure almond extract
- Powdered sugar for dusting tops of cookies
Step 1: Arrange racks in upper and lower thirds of oven and preheat to 350°F. Lightly oil 2 large baking sheets, then line with parchment paper.
Step 2: In food processor, combine almonds and sugar. Process until finely ground, scraping down sides once or twice.
Step 3: Add egg white, almond extract, and salt and pulse until combined.
Step 4: Roll mixture into 1-inch balls, place 2 inches apart on baking sheets, and flatten slightly. Sprinkle with powdered sugar and top each with whole almond.
Step 5: Bake until cookies are golden about 10 minutes, switching positions of pans halfway through. Cool on sheets 5 minutes, then transfer to racks to cool completely.