Recipe: Amaretti cookies

Amaretti cookies are a perfect complement to a good cup of coffee.  The recipe is very easy to make, the skill comes in much the same area as making macaroons - you want a crispy shell and just a hint of a soft centre.  I will give you two cooking times I've used, but finding that happy medium will depend on your oven.  Once you have the batter made, try a few first to check the cook, then do the rest when you feel good about it.  Yes, the sugar in this recipe is "to taste" - sugar will help crisp up the cookies, but you already have some in the almond paste and will be dusting the cookies before baking anyway.  The egg whites crisp up as well, so use as much as you like.

You will need:

125g                almond paste

1                      egg white

to taste            granulated sugar

Method:

 - in a mixer, mix the almond paste and sugar until homogenous and smooth

 - add the egg whites and mix smooth

 - load the mix into a piping bag and pipe short lines on a sheet pan lines with paper or a silicone mat

 - dust with granulated sugar, then tilt the pan to get rid of any excess

 - bake at either:   300F for 30 minutes

                             325F for 12 minutes

 - remove from oven when shell is crispy and the middle is a bit soft

 - cool completely and store in an airtight container