Do you love Amaretti cookies?
I do..and buy them regularly when I go to Little Italy.
I won't..I will never again:)
Because of these..
I just love them to little bits~
That would be my bite out of it..and the next 2? My lunch..I confess.. 3 small Amarettis made my lunch delectable!
Hope you can try them..They are sinfully almondyish.Which I enjoy~
This is part 2..
My daughter grows pansies better than I ever have..they are still pretty and still in bloom at her home..
I picked some last week ..and pressed them between the pages of a Hay Day Cookbook..~
I have loved making trays for years..and realize I only have 2 out of the 20 some odd I have made..
It's a little idea for those of you that like to craft also.
I love to press flowers!
I think it was in a Victoria magazine.. 1993..that I first discovered making designs w/ pressed flowers..
I redid this one w/ my daughter's pansies for the guest room..
Fifi gave me the idea of the rhinestone words:)
Do you know her? She is FABULOUS:)
Anyways it was time I redid that tray..and old brown tray.. with a glass top and some fabric under ..yrs ago...fabric came out..Painted it white.. gilded the handles and made my design on white paper..inserted under the glass~
Just add a verse you love..you don't even have to write it yourself..you can get rub on words or use a font on the computer~
I must redo this one...the flowers have faded so much! It's in our bathroom on my little hutch w/ things I like..Very different tray..but look how the flowers have faded~
Try the cookies..Bons!!
Preheat oven to 200 C~
2 egg whites
135 Gr. Super Fine sugar..I used fine sugar
170 Gr. almond powder(ground almonds)
a few drops almond extract(bitter) I used my ordinary one..
1 capful Amaretto liqueur
50 Gr. Icing sugar
Beat the whites ..but not too stiff..add the fine sugar and continue mixing for 2 mins.. with a spatula..gently add the almond extract ,the liqueur and the grounds almonds until blended..
Form into small Amaretti shaped domed disks.. and dredge in Icing Sugar..
Bake on a Silpat or parchment at 180C Convection for 10 mins.
If you prefer Crunchy Amarettis..let finish drying/cooling in the oven... half opened door.
I like mine like she does..it makes them so genuinely fresh.. with a soft middle..So I remove the pan and let cool on a rack when golden..crunchy on top.. softer in the middle~