Ingredients for 4 servings:
350 gr sugar
300 gr peeled almonds
3 albumens
1 tbsp of white flour
1 tsp of fecola (potatoe starch)
1 organic lemon
Essence of bitter almonds
Icing sugar
Salt
Ready in: about 50 minutes
350 gr sugar
300 gr peeled almonds
3 albumens
1 tbsp of white flour
1 tsp of fecola (potatoe starch)
1 organic lemon
Essence of bitter almonds
Icing sugar
Salt
Ready in: about 50 minutes
How to prepare the recipe: "Soft amaretti":
Mince the almonds very finely in a mixer, adding some tablespoons of sugar. Put the white eggs in a bowl of steel, add a pinch of salt and some drops of lemon juice and beat until stiff with an electric whisk. When the albumen are stiff, combine the almonds flour, the white flour and the fecola sifted and complete with some drops of essence of bitter almonds.
Mix well and place on a greased and floured plaque some spaced little piles of mixture. Spread with icing sugar and let them rest for 4 or 5 hours. Heat the oven at 100 °C and when it will be hot, put the plaque in the oven and cook the biscuits for half an hour, turning the place every now and then in order to obtain an even baking.
Remove the plaque from the oven, using a spatula remove the amaretti from the plaque and let them cool on a wooden chopping board. Once cold, these sweeties can be stored in tin boxes.
Preparation time: 20 minutes
Cooking time: 30 minutes
Difficulty: easy
Chef's advice
Sometimes the amaretti are also used in salty recipes. For example in Lombardy they are used as filling for the tortelli di zucca (pumpkin tortelli) o they can replace the grated cheese in the vegetables cream.
I suggest to serve this sweet with Moscato Passito di Pantelleria.
Mince the almonds very finely in a mixer, adding some tablespoons of sugar. Put the white eggs in a bowl of steel, add a pinch of salt and some drops of lemon juice and beat until stiff with an electric whisk. When the albumen are stiff, combine the almonds flour, the white flour and the fecola sifted and complete with some drops of essence of bitter almonds.
Mix well and place on a greased and floured plaque some spaced little piles of mixture. Spread with icing sugar and let them rest for 4 or 5 hours. Heat the oven at 100 °C and when it will be hot, put the plaque in the oven and cook the biscuits for half an hour, turning the place every now and then in order to obtain an even baking.
Remove the plaque from the oven, using a spatula remove the amaretti from the plaque and let them cool on a wooden chopping board. Once cold, these sweeties can be stored in tin boxes.
Preparation time: 20 minutes
Cooking time: 30 minutes
Difficulty: easy
Chef's advice
Sometimes the amaretti are also used in salty recipes. For example in Lombardy they are used as filling for the tortelli di zucca (pumpkin tortelli) o they can replace the grated cheese in the vegetables cream.
I suggest to serve this sweet with Moscato Passito di Pantelleria.
In the picture, Soft amaretti
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