Amaretti with Fresh Almonds

Ingredients

Equipment Needed

• •Food processor
• •Rimmed baking sheets
• •Parchment paper
• •Wire cooling rack

Instructions

1. 1

   Grind the almonds

   Place the blanched almonds and half of the granulated sugar in a food processor. Pulse in short bursts until you have a fine powder, scraping down the sides halfway through. The sugar prevents the nuts from turning to butter. You want flour, not paste. About twenty pulses should do it.

   If you see oil beginning to form, you have gone too far. Stop before the mixture clumps. A few larger pieces are better than almond butter.
2. 2

   Combine dry ingredients

   Transfer the almond mixture to a large bowl. Add the remaining granulated sugar and the salt. Whisk gently to combine. The mixture should be fine and uniform, smelling intensely of almonds.

3. 3

   Add the egg whites

   Pour the egg whites and almond extract into the dry mixture. Stir with a wooden spoon until a sticky, cohesive dough forms. It will resist at first, staying crumbly, then suddenly come together. Work it until no dry patches remain. The dough should hold its shape when pressed but feel tacky to the touch.

   Room temperature egg whites incorporate more easily than cold. Set them out while you grind the almonds.
4. 4

   Rest the dough

   Cover the bowl with a clean kitchen towel and let it rest for ten minutes. This brief pause allows the almonds to hydrate and the dough to become easier to handle. Walk away. Make yourself a cup of tea.

5. 5

   Shape the cookies

   Preheat your oven to 325°F. Line two baking sheets with parchment paper. Place the powdered sugar in a shallow bowl. Pinch off pieces of dough about the size of a large cherry and roll between your palms to form balls. Drop each ball into the powdered sugar and roll until generously coated. Place on prepared sheets, spacing two inches apart.

   If the dough sticks to your hands, dampen your palms slightly. Resist adding flour, which would compromise the chewy texture.
6. 6

   Bake until crackled

   Bake for 14 to 16 minutes, rotating the pans halfway through. The cookies are done when the tops are crackled like dry earth, the surfaces matte and slightly golden at the edges. They will feel soft when you touch them. Trust this. They firm as they cool.

7. 7

   Cool completely

   Let the amaretti rest on the baking sheets for five minutes. They are fragile when warm. Transfer carefully to a wire rack and cool completely. The texture transforms as they sit: the exterior becomes lightly crisp while the center stays dense and chewy, almost marzipan-like.

Chef Tips

• •Seek out almonds from a source that can tell you when they were harvested. Almonds from the current season have more oil and more fragrance. Stale almonds cannot be rescued.
• •Italian bakers traditionally add a few bitter almonds for complexity. Since those are hard to find here, a quarter teaspoon of pure almond extract does similar work. Use it sparingly or not at all if your almonds are truly exceptional.
• •Store amaretti in an airtight tin with a sheet of parchment between layers. They keep for two weeks and some say they improve after a day or two, when the flavors deepen.
• •For gift giving, wrap pairs of amaretti together in tissue paper, flat sides facing. This is how they are sold in Saronno, and the presentation honors the tradition.

Advance Preparation

• •The dough can be shaped into balls, rolled in powdered sugar, and frozen on a sheet pan. Once solid, transfer to a freezer bag. Bake from frozen, adding 2 to 3 minutes to the baking time.
• •Baked amaretti keep in an airtight container at room temperature for up to two weeks. They actually develop more chewiness after the first day.

Frequently Asked Questions

Nutrition Information

1 serving (about 17g)