https://www.foodheavenmag.com/chewy-amaretti-christmas-cookies/?_ccCt=Kc1PvQXA30WggBcKGOVlZ4pHajCn38GmdchxmB30HNIYvB%7eQOo69Xd%7egqpRqXqVn
These amaretti cookies by James Hillery of Cluck Muck & Cook, are a great way to involve the kids and are easy to make! They can make a sticky mess with rolling the dough into balls and dunking them in icing sugar – such fun! Happy baking!
Chewy amaretti Christmas cookies
- 3 large free-range egg whites
- 280 g ground almonds
- 280 g caster sugar
- ½ tsp vanilla extract
- 1 tsp almond extract
- 1 tbsp water
- 4 tbsp icing sugar, for dusting
Preheat the oven to 170°C/Gas Mark 4 and line two baking sheets with baking parchment.
Using a stand mixer with the balloon whisk attachment or an electric hand whisk, whisk the egg whites to stiff peaks.
Add the ground almonds, sugar, water, vanilla and almond extract to the egg whites. Fold in until well combined and the mixture forms a thick paste, which can be formed into a ball.
Put the icing sugar into a bowl.
Scoop out 40g (1½oz) of the dough and roll into a ball about the size of a walnut. If it feels too sticky, slightly dampen your hands to roll them.
Drop the ball into the icing sugar and cover well.
Gently place onto a lined baking tray and press gently to flatten a little. It's ok if they crack a little on the sides. 8 Repeat with the rest of the dough, putting 6-7 onto each baking sheet and allowing space for them to expand a little in the oven.
Bake in the oven for 15 minutes until nice and golden brown.
Allow to cool for 5 minutes on the baking sheet before moving to a wire rack to cool fully.
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