Italian Almond Cookies

   

Italian Almond Cookies

Ingredients:
1 kilo almond flour approximately 9⅓ cups
2 cups granulated sugar
5 eggs room temperature
1 small bottle almond extract 43 mL
½ cup Sambuca
zest of one lemon organic
120 almonds
optional: a sprinkling of sugar over the tops before they are baked.
Pastry Bag with star tip.

Directions:

Preheat the oven to 325° F (160°C). Position the oven rack in the center.  Line 2 baking sheets with parchment paper.

In a large mixing bowl, combine the almond flour with the sugar.

In a medium bowl, whisk the eggs with the almond extract, Sambuca and lemon zest. 

Add this wet mixture to the dry mixture and start combining it with a large wooden spoon. Then, knead it gently together until the almond flour is no longer visible. 

Allow the dough to rest for 10-15 minutes.

With the help of a pastry bag and a large star tip, you can then pipe these almond cookies (round or long) directly on the baking sheets lined with parchment paper. You will notice that this is a very dense dough. If your plastic pastry bag splits at the seams, double up on the bag. Please refer to the video to see how this is done.

You can also use a small cookie scoop (about 1½ inches in diameter) to shape the cookies. Scoop the dough, scrape against the side of the bowl to get a flat surface and release the ball of dough on the parchment-lined baking sheet. That’s it. 

Gently press an almond in the tip of the cookie. Sprinkle tops with granulated sugar (optional).

Bake for about 20-24 minutes or until the bottom is golden brown.
If desired, switch to broil at the last minute to get golden tops. Watch them carefully as they darken very quickly. 

Repeat with the rest of the dough.

Allow to cool slightly then transfer cookies to a wire rack to cool completely.  Yield: 10 dozen

Soft Amaretti Cookies

 

Soft Amaretti Cookies

Ingredients:

250 grams OR 2 1/2 cups almond flour

200 grams OR 1 cup sugar

Lemon Zest of 1 medium lemon

3 egg whites

1 teaspoon bitter almond extract

1/3 cup extra granulated sugar for rolling sprinkle in a large dinner 

   plate, set aside.

Directions:

Preheat oven to 325° F. Position rack in the center.
Line large baking sheet with parchment paper.

In a large bowl, whisk almond flour and sugar together.
Add grated lemon zest and whisk a few more times. Set aside.

In a separate bowl, whisk egg whites to a soft peak stage. 
Whisk in the bitter almond extract.

Gently incorporate the egg whites to the dry ingredients. Once the dough is completely moist, you are done.

Use the smallest ice cream scooper to portion the dough (about 1 tablespoon). 

With slightly damp hands, press your palms into the plate of sugar.
Roll each ball of dough with your sugar coated palms and then again in the sugar found on the plate. 

Place on the paper lined baking sheet.  Bake for about 25 minutes or until bottoms are golden brown in color.

Cool before storing at room temperature in airtight containers. Will keep for 3-4 days.   Yield: 36 cookies