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These simple Italian cookies are some of the best cookies around. Enjoy these Italian cookies with friends and family after the meal with a nice cup of cappuccino. These easy to make cookies always please a crowd.
Amaretti ai Pignoli: After moistening the piped amaretti with the towel, strew them with 1 cup pine nuts, sprinkling them on heavily and then pressing lightly with your fingertips so that they adhere. Do not dust with sugar. Bake as for the plain amaretti.
Fior di Mandorla: Prepare as for the plain amaretti, up to and including moistening them with the towel. Allow the piped mixture to dry at room temperature, uncovered, at least 12 hours or overnight. After the amaretti have dried, dust them heavily with confectioner's sugar, giving them at least a 1/4 inch coating. Then indent each of the piped mounds with your thumb and the first and middle fingers of one hand, positioning them an equal distance apart from each other around the circumference and pinching gently inward, about halfway into the center. Bake the fior di mandorla at 375 degrees F for about 15 to 20 minutes. Cool and loosen the fior di mandorla as for the plain amaretti.