Recipe Box < Desserts 

Italian Amaretti Cookies

What is needed:

Medium mixing bowl

Small mixing bowl

Large spoon

Whisk

Measuring cup for dry ingredients

Measuring spoons

Non-stick cookie sheet

Spatula

Cookie cooling rack

Ingredients:

6 oz. blanched almond meal

6 oz. unblanched almond meal

1/2 cup sugar

3 teaspoons unsweetened cocoa powder

2 eggs

1 teaspoon almond extract

Preheat oven to 350 degrees. Place one oven rack on the lower shelf and one oven rack on the middle shelf.

In medium mixing bowl, stir together almond meal, sugar, and cocoa powder. In small mixing bowl, whisk together eggs and almond extract. Add egg mixture to almond mixture. Stir until well blended. Measure one Tablespoon of dough, roll into a ball, and place on non-stick cookie sheet. Do this with the remaining dough. Makes approximately 36 cookies. Place cookie sheet on the bottom shelf of the oven and bake for 10 minutes. Move cookie sheet to middle shelf of the oven and bake 8 minutes. Remove cookie sheet from oven. Place cookies on cooling rack until completely cool. Store in an airtight plastic container for approximately one and a half weeks.

Serving suggestions:

Serve along side hot coffee or tea for breakfast.

Serve along side lemon ice or sherbert.

Sprinkle cooled cookies lightly with powdered sugar

Helpful hints:

Look for almond meal in the baking aisle of the grocery store.

These cookies hold their shape while baking, so you can place them close together.

Placing the cookie sheet on the bottom rack of your oven will help crisp the cookies.

Cool cookies completely so they crisp up nicely before storing.