Amaretti
The pleasing almond flavor and nice crunch of these simple little cookies, from Paula Tuchscherer-Jones of Milwaukee, earned them a win in the ethnic cookie category.
Yield
48 servingsPrep
8 minCook
22 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
granulated sugar replacement
|
* |
| 7 | ounces |
almond paste
|
|
| 1 | teaspoon |
amaretto liqueur
|
*
|
| 2 | large |
egg whites
|
|
| 4 | tablespoon |
turbinado sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
granulated sugar replacement
|
* |
| 202.3 | ml/g |
almond paste
|
|
| 5 | ml |
amaretto liqueur
|
*
|
| 2 | large |
egg whites
|
|
| 6E+1 | ml |
turbinado sugar
|
*
|
Directions
In large bowl, beat granulated sugar and almond paste with electric mixer at medium speed until almond paste is broken into small pieces.
Add amaretto and egg whites. Beat on high speed 4 minutes or until smooth.
Chill batter 20 minutes.
When ready to bake, preheat oven to 350℉ (180℃).
Drop batter by teaspoonfuls 1 inch apart on parchment-lined baking sheets.
Sprinkle evenly with turbinado sugar.
Bake 6 to 8 minutes or until edges of cookies just begin to brown.
Cool completely on pans; carefully remove cookies from parchment.
