Amaretti Crisps Recipe

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Amaretti Crisps

                              Credit: 
                              EARL CARTER

Recipe Summary

prep: 5 mins

total: 55 mins

Yield: Makes 20

Ingredients

Ingredient Checklist

1 3/4 cups sliced almonds (about 5 1/2 ounces)

1 cup confectioners’ sugar

2 large egg whites

1/2 teaspoon pure almond extract

Gallery

Amaretti Crisps

                              Credit: 
                              EARL CARTER

Recipe Summary

prep: 5 mins

total: 55 mins

Yield: Makes 20

Gallery

Amaretti Crisps

                              Credit: 
                              EARL CARTER

Amaretti Crisps

                              Credit: 
                              EARL CARTER

Amaretti Crisps

Recipe Summary

prep: 5 mins

total: 55 mins

Yield: Makes 20

Recipe Summary

prep: 5 mins

total: 55 mins

Yield: Makes 20

prep: 5 mins

total: 55 mins

prep:

5 mins

total:

55 mins

Yield: Makes 20

Makes 20

Ingredients

1 3/4 cups sliced almonds (about 5 1/2 ounces)
1 cup confectioners’ sugar
2 large egg whites
1/2 teaspoon pure almond extract

Directions

Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and toast in oven until lightly browned and fragrant, 7 to 9 minutes. Remove from oven; let cool.

Combine almonds and sugar in the bowl of a food processor fitted with the metal blade, and grind to a fine powder. Transfer to a medium bowl. In a separate bowl, beat egg whites until stiff peaks form. Fold egg whites into almond mixture; fold in almond extract.

Line a baking sheet with parchment paper. Transfer almond mixture to a pastry bag fitted with a 1/2-inch plain tip. Pipe twenty 2-inch rings onto prepared sheet, about 1 inch apart. Bake until golden brown and firm to the touch, about 25 minutes. Remove from oven, and immediately transfer to a wire rack to cool completely.

Reviews (27)

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27 Ratings

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Reviews (27)

Add Rating & Review

27 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

Add Rating & Review

27 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

27 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

27 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

5 star values:
3
4 star values:
12
3 star values:
7
2 star values:
5
1 star values:
0

Martha Stewart Member

Rating: Unrated

06/05/2012

                Tonipaine- it says heat oven to 350 degrees in the first paragraph.

Martha Stewart Member

Rating: Unrated

06/05/2012

                What oven temp are they baked at? It isn't given.

Martha Stewart Member

Rating: Unrated

11/16/2011

                These look wonderful, but how about nutritional information.  Many of us want and need that.  Is that possible?

Martha Stewart Member

Rating: Unrated

03/23/2011

                these are amazing. very quick and easy recipe to throw together; love it!

Martha Stewart Member

Rating: Unrated

12/09/2010

                READ THE RECIPE AGAIN.  #1 refers to toasting the almonds.
                #3 refers to baking the cookies after the batter has been mixed.

Martha Stewart Member

Rating: Unrated

11/16/2010

                Mykele, I wonder if the oven temp wouldn't be better at  300 degrees? In the only other egg white cookie I've done, the temperature was lower.

Martha Stewart Member

Rating: Unrated

11/16/2010

                Gloryan, Line #1 Is referring to toasting the almonds, which do better spread out. #3.The timing also refers to the toasting of the almonds. It can be confusing.

Martha Stewart Member

Rating: Unrated

11/11/2010

                Two different directions on cooking.  Line #1 tells you to spread mixture on rimmed baking sheet - line 3 tells you you something different..  Timing 6-7 minutes in #1 and 25 minutes.in #3

Martha Stewart Member

Rating: Unrated

04/21/2010

                I too feel that 25 minutes at 350 degrees is a bit high and wonder if they
                left out the proper temperature for actual baking.  They do say 350
                degrees for the almonds to begin with but no change in temperature
                for the cookie baking.   Just wondering.....Mykele

Martha Stewart Member

Rating: Unrated

01/31/2009

                My cookies came out really really flat. The dough was way too soft. not sure what i did wrong but the taste was great!

Martha Stewart Member

Rating: Unrated

10/27/2008

                these are really fabulous.  very crisp, and different.  lingering almond flavor.

Martha Stewart Member

Rating: Unrated

08/21/2008

                I love amaretto flavor.  Wondering how do you store these and for how long.  Its a meringue-type cookie, no?

Martha Stewart Member

Rating: Unrated

08/13/2008

                These cookies are even preetier if you do not ground the almonds  and add sesame seeds. Yummy

Martha Stewart Member

Rating: Unrated

08/13/2008

                this cookies  would be good with mascarpone cheese on them.

Martha Stewart Member

Rating: Unrated

08/13/2008

                Anyone know the answer to swmarysville's question about cooking so long at 350?  That seems like it would make the eggwhites hard not crisp?  any comments?  I may try another site for similar recipes and get more info before baking these.

Martha Stewart Member

Rating: Unrated

08/13/2008

                Hi Bizwool,
                Spain exports wonderful almonds!  Try mail order in europe or us.

Martha Stewart Member

Rating: Unrated

08/13/2008

                If you boil or simmer the Amaretto it will destroy the flavor. I've tried it and I know.

Martha Stewart Member

Rating: Unrated

08/13/2008

                Where do you find almond meal???

Martha Stewart Member

Rating: Unrated

12/17/2007

                Thanks quillann for your suggestion for the ameritti crisps.  The 51/2 oz of almond meal worked out great !!!
                
                Happy Holidays
                "KK"

Martha Stewart Member

Rating: Unrated

12/16/2007

                I recently used Amaretto when I ran out of Almond extract.  The flavor is too mild and if you add more you would alter the recipe.  Maybe cooking down the Amaretto might work, haven't tried it, just a thought.

Martha Stewart Member

Rating: Unrated

12/15/2007

                I, too would like to know the answer to the question to use Amaretto instead of almond extract.   Has anyone tried it?

Martha Stewart Member

Rating: Unrated

12/14/2007

                I would also like to know the answer to Bizwool's request to utilize Amaretto di Saronno for almond extract.  please email me mmrq1953@aol.com

Martha Stewart Member

Rating: Unrated

12/14/2007

                I live in Spain and can't find almond extract... not for love or money. Could I substitute with amaretto liqueur? (di Saronno for example?) Anybody know? Thanks.

Martha Stewart Member

Rating: Unrated

12/13/2007

                Should these cookies really be baked at 350 for 25 min?  That seems awfully high heat for egg whites for that length of time.
                sw

Martha Stewart Member

Rating: Unrated

12/13/2007

                5 1/2 ounces - you'd just be skipping the step of running the sliced almonds through the food processor in order to grind them.  Good luck - it looks like a delish recipe.

Martha Stewart Member

Rating: Unrated

12/13/2007

                I am planning to make this cookie and have decided to try ground almond meal.  How much do you I should use in place of the sliced almonds ?
                
                Thanks 
                "KK"

Martha Stewart Member

Rating: Unrated

06/05/2012

                Tonipaine- it says heat oven to 350 degrees in the first paragraph.

Rating: Unrated

                What oven temp are they baked at? It isn't given.

Rating: Unrated

11/16/2011

                These look wonderful, but how about nutritional information.  Many of us want and need that.  Is that possible?

Rating: Unrated

03/23/2011

                these are amazing. very quick and easy recipe to throw together; love it!

Rating: Unrated

12/09/2010

                READ THE RECIPE AGAIN.  #1 refers to toasting the almonds.
                #3 refers to baking the cookies after the batter has been mixed.

Rating: Unrated

11/16/2010

                Mykele, I wonder if the oven temp wouldn't be better at  300 degrees? In the only other egg white cookie I've done, the temperature was lower.  


                    
                Gloryan, Line #1 Is referring to toasting the almonds, which do better spread out. #3.The timing also refers to the toasting of the almonds. It can be confusing.

Rating: Unrated

11/11/2010

                Two different directions on cooking.  Line #1 tells you to spread mixture on rimmed baking sheet - line 3 tells you you something different..  Timing 6-7 minutes in #1 and 25 minutes.in #3

Rating: Unrated

04/21/2010

                I too feel that 25 minutes at 350 degrees is a bit high and wonder if they
                left out the proper temperature for actual baking.  They do say 350
                degrees for the almonds to begin with but no change in temperature
                for the cookie baking.   Just wondering.....Mykele

Rating: Unrated

01/31/2009

                My cookies came out really really flat. The dough was way too soft. not sure what i did wrong but the taste was great!

Rating: Unrated

10/27/2008

                these are really fabulous.  very crisp, and different.  lingering almond flavor.

Rating: Unrated

08/21/2008

                I love amaretto flavor.  Wondering how do you store these and for how long.  Its a meringue-type cookie, no?

Rating: Unrated

08/13/2008

                These cookies are even preetier if you do not ground the almonds  and add sesame seeds. Yummy  


                    
                this cookies  would be good with mascarpone cheese on them.  


                    
                Anyone know the answer to swmarysville's question about cooking so long at 350?  That seems like it would make the eggwhites hard not crisp?  any comments?  I may try another site for similar recipes and get more info before baking these.  


                    
                Hi Bizwool,
                Spain exports wonderful almonds!  Try mail order in europe or us.  


                    
                If you boil or simmer the Amaretto it will destroy the flavor. I've tried it and I know.  


                    
                Where do you find almond meal???

Rating: Unrated

12/17/2007

                Thanks quillann for your suggestion for the ameritti crisps.  The 51/2 oz of almond meal worked out great !!!
                
                Happy Holidays
                "KK"

Rating: Unrated

12/16/2007

                I recently used Amaretto when I ran out of Almond extract.  The flavor is too mild and if you add more you would alter the recipe.  Maybe cooking down the Amaretto might work, haven't tried it, just a thought.

Rating: Unrated

12/15/2007

                I, too would like to know the answer to the question to use Amaretto instead of almond extract.   Has anyone tried it?

Rating: Unrated

12/14/2007

                I would also like to know the answer to Bizwool's request to utilize Amaretto di Saronno for almond extract.  please email me mmrq1953@aol.com 


                    
                I live in Spain and can't find almond extract... not for love or money. Could I substitute with amaretto liqueur? (di Saronno for example?) Anybody know? Thanks.

Rating: Unrated

12/13/2007

                Should these cookies really be baked at 350 for 25 min?  That seems awfully high heat for egg whites for that length of time.
                sw  


                    
                5 1/2 ounces - you'd just be skipping the step of running the sliced almonds through the food processor in order to grind them.  Good luck - it looks like a delish recipe.  


                    
                I am planning to make this cookie and have decided to try ground almond meal.  How much do you I should use in place of the sliced almonds ?
                
                Thanks 
                "KK"

All Reviews for Amaretti Crisps

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Amaretti Crisps

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Gallery#

Recipe Summary#

Ingredients#

#

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Gallery

Recipe Summary

Ingredients