Ingredients Jump to Instructions ↓

  1. 1 1/4 c Almonds Blanched/lightly toasted

  2. 3/4 c Powdered sugar

  3. 2 ts All-purpose flour

  4. 2 lg Egg whites

  5. 1/3 c Granulated sugar

  6. 1 ts Grated lemon zest

  7. 1 ts Almond extract

Instructions Jump to Ingredients ↑

  1. 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 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 1/4-inch tip into 1 1/2-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. : About 24 cookies COOKING RIGHT SHOW #CR9633 --


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