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Nutritional Info
  • Servings Per Recipe: 35
  • Amount Per Serving
  • Calories: 99.4
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 6.4 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.0 g

View full nutritional breakdown of Amaretti calories by ingredient
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Amaretti

Submitted by: CATCH23

Introduction

this is a recipe from Made In Italy from Giorgio Locatelli. This is not a fast recipe although I did freeze half the recipe the first time and used it a few months later and it dried out the mixture a big and cut the 12 hours down to 2 or three to get a decent "skin" on the cookies. this is a recipe from Made In Italy from Giorgio Locatelli. This is not a fast recipe although I did freeze half the recipe the first time and used it a few months later and it dried out the mixture a big and cut the 12 hours down to 2 or three to get a decent "skin" on the cookies.
Number of Servings: 35

Ingredients

    25g roasted hazelnuts
    125g blanched almonds
    100g apricot kernels
    500g caster sugar
    120g egg whites
    icing sugar for dusting

Directions

Crush the nuts and apricot kernels finely in a food processor. Add sugar and egg whites and process until the mixture comes together. Spoon into a piping bag.

Line tray(s) with wax paper or parchment paper and pipe the mixture into rounds on them, spacing out well. Dust liberally with icing sugar. Leave 12 hours so that the mixture can dry out slightly. After this time, they will have formed a 'skin'. Pinch the biscuits lightly with the fingers to break this and give a knobbly apperance.

A good half hour or so before you are ready to bake, pre-heat the oven to 350F then bake for 11 minutes until lightly golden.

Serving Size: 35 cookies

Number of Servings: 35

Recipe submitted by SparkPeople user CATCH23.






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