Amoretti
Top Rated Recipe
Key Details:
prep time: 1 hour
Cook time: 40 minutes
Difficulty Level: Easy
Course: Snack
Cuisine: Italian
Key Ingredients:
Almonds
Refined flour
About Amoretti
Table of Contents
Delicious almond cookies made in Italian style
Read More- Almonds, blanched and peeled 125 gms
- Icing sugar 125 gms
- Refined flour (maida) 3 tsps
- Egg whites 2
Step 1.Grind almonds to a rough paste in a mixer. Transfer into a mixing bowl. Add icing sugar and mix with a fork.
Step 2.Add refined flour and mix till the mixture resembles breadcrumbs.
Read MoreIngredients
- Almonds, blanched and peeled 125 gms
- Icing sugar 125 gms
- Refined flour (maida) 3 tsps
- Egg whites 2
- Caster sugar or powdered sugar 80 gms
- Almond essence / vanilla essence 2 tsps
- Salt to taste
How to Make Amoretti (Stepwise Photos)
Method
- Grind almonds to a rough paste in a mixer. Transfer into a mixing bowl. Add icing sugar and mix with a fork.
- Add refined flour and mix till the mixture resembles breadcrumbs.
- Beat egg whites in another bowl till frothy with a hand blender. Add caster sugar, a little at a time, and continue beating till frothy.
- Add egg mixture to the ground almond-flour mixture, a little at a time, and fold in gently so that the egg mixture does not lose its fluffiness. Add almond essence and salt and mix gently.
- Line a baking tray with butter paper brushed with some butter on both sides. Put spoonfuls of the amoretti batter keeping a space of an inch between each spoonful as it will rise and spread while baking. To make them appear neat, wet your fingers and shape the dough into round cookies.
- You can use a piping bag or plastic bag shaped into a cone with its tip cut, put the batter in it and squeeze out perfect round shaped cookies.
- Place the baking tray in the preheated oven and bake for 40 minutes.
- Take the tray out, cool down to room temperature and serve.
Additional Tips and Tricks
About chef
Chef Shilarna Vaze (Chinu)
Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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