Amaretti Macaroons

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.

Notes

VARIATIONS:

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.

Ingredients

8 ounces canned almond paste
1 cup sugar
2 large egg whites
Granulated sugar for finishing

Instructions

Break the almond paste into small pieces and combine it with the sugar in the bowl of a heavy duty mixer. Mix on low speed with the paddle until very fine.
Add the egg whites in 4 additions, mixing about 1 minute between each. Beat the paste until very smooth, about 2 to 3 minutes.
Fill a pastry bag fitted with a 1/2 inch plain tube (Ateco #6) with the mixture. Line 2 cookie sheets or jelly roll pans with parchment. Pipe the mixture onto the paper in 1 to 1 1/2 inch mounds, about 1 inch apart.
Fold a clean kitchen towel into a long strip and moisten the towel with water. Squeeze lightly to eliminate excess water, leaving the towel more than damp. Slap the surface of the amaretti gently with the towel to moisten them and make the surface smooth.
Sprinkle the amaretti with the granulated sugar.
Bake the amaretti at 375 degrees F for about 15 to 20 minutes, until they are well risen and a deep golden color and their surface is covered with tiny cracks. Remove from the oven and place the pans on racks to cool.
To remove the amaretti from the paper, turn the paper over, with the amaretti still adhering to it, and wet the paper with hot water, using a brush. Leave for a few minutes and then pull on the paper to release the amaretti.