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- Makes about 6 dozen amaretti cookies 3 large eggs, separated 300 g (1 1/3 cup) caster (superfine granules) sugar 500 g (1.1 pounds) almond flour, whole blanched, very finely ground Confectionersâ sugar, for rolling Silver dragÃ©es, for decorating In a large bowl, using a large balloon whisk beat the egg yolks. Gradually add sugar, whisking until well combined. Add the almond flour; whisk to just combine (do not over mix). In a separate bowl, using a large balloon whisk (clean and dry) beat the egg whites to barely a soft peak (do not over beat). Using a large flexible spatula, fold one-third of the egg whites into the almond mixture (this will loosen the almond mixture). Fold in remaining egg whites just to combine (do not over mix).
- Cover and refrigerate amaretti cookie batter for at least one hour (I put my batter in the fridge overnight). Preheat oven to 160Â° C (325Â° F). Line baking sheets with non-stick baking paper or silicone baking mats, set-aside. Roll amaretti dough into 13 g (Â½-ounce) balls, coat in confectionersâ sugar and place a dragÃ©e in the centre. (Do not flatten cookies). Roll 20 amaretti cookies per baking sheet. Chill dough in between baking times. Bake until lightly golden, about 25 to 30 minutes. Buon Appetito!