Chewy Amaretti Almond Cookies (Print Version)
# Ingredients:
01 -
7 ounces pure almond paste (not marzipan, approximately 3/4 cup)
02 -
1 cup sugar
03 -
Pinch of Kosher salt
04 -
2 large egg whites, at room temperature for at least 30 minutes
# Instructions:
01 -
Preheat the oven to 300°F and place racks in the upper and lower thirds of your oven. Line two large sheet pans with parchment paper.
02 -
Pulse almond paste, sugar, and salt in a food processor until broken up. Add egg whites and puree until smooth.
03 -
Transfer batter to a pastry bag fitted with a 3/8-inch tip and pipe 3/4-inch rounds (1/3 inch high) about 1 inch apart on the prepared pans. Dip a fingertip in water and gently tamp down any peaks.
04 -
Bake, rotating and switching the position of pans halfway through, until golden and puffed, about 15 to 18 minutes. Cool almost completely in the pans before removing.
05 -
To make sandwich cookies, spread jam or ganache between two cookies. For ganache, melt 3 ounces of semi-sweet chocolate chips with 1 to 2 tablespoons of cream, then allow it to thicken slightly before using.
# Notes:
01 -
Allow egg whites to come to room temperature for at least 30 minutes to achieve optimal volume.
02 -
Cookies can be stored in an airtight container at room temperature for up to two days or frozen for up to one month.