NUT cookies - AMARETTI inspired {3 recipes}

Nutty on nuts, especially in cookies.
Simplicity and aromatic ingredients turn these cookies from bland to grand.

 
Here's sharing a little something about a failed attempt to interpret a SIMPLE recipe.

Many years ago I was introduced to the original 'Amaretti di Saronno'... 
a 'classic' macaroon cookie made from almonds, apricot kernels, sugar and egg whites.

Many pastry shops have tried to replicate and variate this very popular and incomparable cookie.

Varying from the mound-like crisp outer shell with the soft, chewy 'macaroon' bite...

the 'classic' Amaretti cookie renders a unique bitter tasting quality.

This crispy, yet tender textured cookie had remained quite memorable, however...
 the bitterness from the apricot kernels did not quite appeal to my palate.

***

1 super easy recipe ... 2 very different outcomes.

Here’s a tiny tale of a failed recipe interpretation.

However, ultimately MY misinterpretation turned out a delicious cookie nonetheless.

I would proudly compete my not-so-great looking cookie in a bake sale anytime. 

Don't be fooled by the cover ;o)

When these came out of the oven I was in shock.

How could this cookie look so incredibly different.

Did I forget something?  What did I do wrong?

So far, during my adventure with Foodessa...

this cookie made it to the top of my baking blunders.

Yes...ONE major step went astray...
the egg whites were not meant to be whipped ahead of time.

Now, you may wonder...did the extra step (mistake) teach me to pay more attention?!?

In my defense...when my Fairy Foodessa subconsciously leads me off track...

I tend to surrender to her naughty and creative forces ;o)

After all...my cookies turned out deliziosi...give them a try and you'll thank me later.

My friend's amaretti cookie has inspired me to create a few nut-based cookie versions of my own. 
First, she gave me permission to share her very popular Almond cookie.

Fil's super simple

Almond Amaretti style cookies

Note: the only thing I changed was a slight reduction in sugar.

no electric beater required

Yields 24 small cookies

PRINTER version

INGREDIENTS:
American / Metric measures 

. 2 cups (260g) raw Almonds* (finely ground)
. 1/2 cup (110g) granulated sugar
. 2 xLarge (90ml) egg whites (room temp.)
. 4 tsps. (20ml) pure Almond extract
. 24 raw almonds (optional decor)

* Whole almonds should be measured flush in the cup before grinding.

PREPARATION:
. Pre-heat the oven to 350F/180C/Gas4
. Prepare a large parchment or Silicone lined baking sheet.  
. Position the rack in the center of the oven.

1. In a medium bowl, mix all ingredients until a combined paste is well formed. 
2. With a teaspoon, size and hand-roll cookies.  Better yet...use a small #60 size ice-cream scoop to properly portion size. 
3. Place them onto a cookie sheet and leave them about 1 inch (2.5cm)  apart.  
Note: these cookies don't spread...they'll remain the same size.  Decor: If desired, place and gently insert an almond on top of each cookie.
4. BAKE for 17 minutes.  Remove the cookies from the oven and let them completely cool on the pan before transferring them onto a rack. 

***

After having made my friend's nutty amaretti style cookies...
here are my added inspired versions.

' AlmondCoCitretti ' cookies
Coconut Almond Citrus Marmalade amaretti
no electric beater required


Yields 24 medium-sized cookie balls
 
Printer Version

INGREDIENTS:
American / Metric measures

. 1 cup (130g) lightly roasted Almonds*, coarsely ground
. 1 cup (100g) unsweetened coconut, shredded
. 1/8 cup (27g) granulated sugar
. 1/2 cup (125ml) bitter-sweet citrus marmalade **
. pinch of sea salt
. 2 xLarge (90ml) egg whites (room temp.)  

* Roasting nuts lightly: Whole almonds should be measured flush in the cup before grinding.   Pre-heat oven at 350F/180C/Gas4. Position rack at the 2nd level from the bottom.  Toast the whole Almonds (with skins) on a baking sheet for 10 minutes or until the fragrance graces the air.  Let the nuts cool completely before coarsely grounding.
** Other than this particular citrus marmalade recipe, any commercial citrus marmalade can be used.  You'll probably need to adjust the sugar content to a lesser quantity.



PREPARATION:. 
. Pre-heat the oven to 350F/180C/Gas4
. Prepare a large parchment or Silicone lined baking sheet.  
. Position rack on the 2nd level from the bottom.

1. In a medium bowl, mix all ingredients until a combined paste is well formed.  
2. Use a teaspoon or better yet...use a small #60 (melon ball size) ice-cream scoop to properly portion 24 cookies.    Press the paste into the scoop, level and release.
3. Place them onto a cookie sheet and leave them evenly apart.   Note: these cookies don't spread...they'll remain the same size. 
4. BAKE for 18 minutes.  Remove the cookies from the oven and let them completely cool on the pan before transferring them onto a rack.  

***

' WalCoretti ' cookies
Walnut Coconut amaretti  
no electric beater required

Yields 16 small mounded cookies

Printer Version

INGREDIENTS:
American / Metric measures

. 1 cup (130g) raw walnuts*
. 1/2 cup (50g) unsweetened coconut, shredded
. 1/4 cup (55g) granulated sugar
. pinch of sea salt
. 1 xLarge (45ml) egg white (room temp.)
. 1 tsp. (5ml) pure vanilla extract
. fine zest of 1 orange

* Walnuts should be measured heaping in the cup before grounding.




PREPARATION:
. Pre-heat the oven to 350F/180C/Gas4 
. Prepare a large parchment or Silicone lined baking sheet.  
. Position the rack in the center of the oven.

Walnut mix:

1. In a blender, place the walnuts, coconut, sugar and salt.  Pulse a few times until a coarse texture is achieved.
2. In a medium bowl, add the egg white, vanilla and orange zest together.  
3. Add to it the walnut mix.  Combine everything until a paste is well formed. 
4. Use a teaspoon or Better yet...use a small #60 (melon ball size) ice-cream scoop to properly portion 16 cookies.    Press the paste into the scoop, level and release.
5. Place them onto a cookie sheet and leave them evenly apart.   Note: these cookies don't spread...they'll remain the same size. 
6. BAKE for 15 minutes.  Remove the cookies from the oven and let them completely cool on the pan before transferring them onto a rack. 

Serving and storing suggestions apply to all above cookies:
These cookies will be ready to eat within the hour.  
They are best eaten in their crunchier state.
Leave them uncovered in a plate for up to 5 days or...
freeze them into their original baking paper and into an airtight plastic freezer bag.  
They never freeze solid, therefore, get them out for 15 minutes and they'll be ready to serve.  

Although this post has been on my mind for a while, there's no time like the present to...

express my gratitude for learning to accept imperfections and of course, my love of cookies ;o) 

Have fun making up these treats or let the creative forces...

whisk you away to sharing more of your baking originals.

Have yourselves a great week...
momentous bites and flavourful wishes everyone.

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.