Amaretti Cookies- Pasticcini alle Mandorle

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Amaretti Biscotti/Pasticcini alle Mandorle 

IG: @mangia.con.elena



Amaretti biscotti have been a part of Italian patisserie for hundreds of years. They are believed to have originated in Venice during the mid 17th Century.  
Growing up we had these delicious cookies at every special occasion and holiday. My mother would make them and store them in the freezer but they wouldn't stay there long! 
They made an appearance at every Italian wedding's midnight dessert table. It was quite the sight seeing  women running up to the table and loading up their plates. Then they would wrap up their treasures  in a large napkin and stuff them in their purses. On the occasions that I did not attend the wedding, I would jump out of bed when I heard my parents returning, so I could get first dibs on the treats before my brothers ate them all!
These cookies are a perfect addition to your Christmas baking, celebrations or just for enjoying with your cup of coffee.
I promise you that your friends and family will be begging for more! 
This recipe makes 22-30 cookies depending on the size. You can roll them in powdered sugar or leave them, either way they are delicate and delicious!

Be sure to roast the almonds ( if not already roasted) in a 350 degree oven for about 5-10 minutes. Shake them often and they are done when you hear them crackle. Take them out immediately as they will continue to toast out of oven. Don’t skip this part as the crunch of the almond adds an amazing pop of flavour to the cookie! 



Ingredients
  • 3 cups almond flour 
  • 1 cup  sugar
  • pinch of salt
  • zest of 1 large lemon (or 2 small)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 egg whites (medium eggs)
  • powder sugar for dusting, about 1/4 cup (optional)
  •  whole almonds (one for each cookie)

Directions

  1. Preheat oven to 325 degrees F and prepare a cookie sheet by lining it with parchment paper.
  2. In a large bowl whisk together flour, sugar, salt and lemon zest until well combined.
  3. Add vanilla extract, almond extract and egg whites. Combine until you get a sticky dough. You may need to add more egg white or flour accordingly. I use my hands at the end to form a tighter dough consistency.
  4. Take about a tablespoon of dough and roll into a ball.
  5. Roll into the powdered sugar (place the sugar in a bowl)
  6. Place on cookie sheet.
  7. Gently press an almond onto the top of each cookie.
  8. Bake for about 15-18 minutes until cookies are light golden on the bottom and edges.
  9. Transfer to a wire rack and allow to cool completely!


A Mangia!
Elena 💚







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