amaretti cookies

¼ c blanched and lightly toasted : almonds ¾ c powdered sugar 2 ts all-purpose flour 2 lg egg whites â…“ c granulated sugar 1 ts grated lemon zest 1 ts almond extract In a food processor, grind the almonds to a powder by pulsing off and on to keep the powder loose. Mix the almonds with the powdered sugar and flour. In a separate a bowl, beat the egg whites to soft peaks.

Gradually beat in the granulated sugar until stiff. Fold in the lemon zest and almond extract. Pipe the mixture with a pastry bag using a round ¼-inch tip into 1 ½-inch rounds onto baking sheets lined with lightly buttered waxed paper or parchment. Bake in a preheated 275-degree oven for 1 hour, checking to make sure the amaretti don't brown. Turn off the oven and let the amaretti dry out for an additional hour--they should be very crisp. Store them in an airtight container in the refrigerator or freezer.

Yield: Approximately 24 cookies Recipe By :COOK'S CHOICE SHOW #CH1215 ~0400