I was going through a container that was loaded with recipes that I’d been saving since I was a teen. Most were from newspapers and magazines.
As I was sorting through which recipes to keep and which ones to toss, I came across a recipe for soft Amaretti cookies. I’d made them before, and although I don’t care for nuts in my food, because these were ground fine and mixed with powdered sugar, I found that I enjoyed them. I hope you do too~
Here’s the recipe: Makes about 2-dozen cookies
Preheat oven to 300°
- 2 Cups blanched almonds
- 1 Cup sifted powdered sugar
- 2-3 egg whites
- 1 Teaspoon almond extract
Grind the almonds and powdered sugar in a food processor until you have a fine powder.
Add the almond extract to the almonds.
Slowly add the egg whites, one at a time, mixing until the dough comes together.
*Use only as much of the egg whites as it takes to moisten the dough.
Moisten your hands, and take small pieces of the mixed dough and form them into 1-1 1/2 inch balls.
Place the rolled dough on a parchment or lightly greased baking sheet.
- Let sit at room temperature for 2 hours.
Bake the cookies for about 25 minutes, or until lightly golden in color.
Store them in airtight containers.