This month’s Secret Recipe Club assignment was one that had me dragging out my metric scale and wishing I paid a bit more attention to math class in high school. This month’s top secret assignment was a lovely gal from the land down under – Claire of Claire K. Creations. If you don’t have her blog bookmarked, you must. There is so much recipe inspiration to find.
Trying to pick out a recipe was difficult – there were so many lovely ideas like her homemade slider rolls, Chocolate Cream Cheesecake, and Cinnamon Creme Coffee Cake but when I saw her recipe for Amaretti Cookies – I saw a challenge. See, whenever I go to the Italian Market, I always wind up picking up a box or two of amaretti cookies for various recipes but they definitely aren’t cheap. Now – seeing I can make them from ingredients I always have in my pantry – now that’s a win win.
I did a slight riff on the recipe as I had to convert it a bit from metric to our way here in the states. I did break out my sassy scale because I needed to make sure that the weights were right and I wasn’t totally going crazy. Also – the key to the crunch in the cookie is time – lots of time to crisp up. When they come out of the oven, they are moist and chewy – an hour or so later, they are crisp, much like the ones I buy at the Italian Market.
These homemade amaretti cookies are so full of almond flavor and would be perfect for those holiday cookie swaps or for hostess gifts. These are a tried and true recipe in this household and I have to thank Claire for a fantastic November SRC challenge.
On to the recipe:
Gather your ingredients
Add some vanilla and almond extract to the whipped egg whites
What a dough – so crumbly
Scooping the dough onto the silpat
Time to cool
The perfect nibble to go with some coffee
- 4 egg whites
- 1/2 teaspoon of almond extract
- 1 teaspoon of vanilla extract
- 500 grams of Almond Meal/Flour (about 2 1/4 cups)
- 400 grams of Caster / Superfine sugar (about 2 cups)
- 1/8 teaspoon of kosher salt
- Preheat the oven to 350° F.
- In a bowl, whip the egg whites to stiff peaks.
- Add the vanilla and almond extracts and fold into the egg whites.
- Fold in the almond meal, caster sugar and salt until the dough comes together.
- Scoop onto a large baking sheet lined with a silpat or parchment paper with a small cookie scoop or a large tablespoon. (Don't worry -they won't spread much.)
- Bake for about 25 - 30 minutes until golden brown.
- Remove from the oven - let cool on the baking sheet for about 5 minutes or so.
- Remove to a cooling rack and let cool fully.
Recipe adapted from Claire K. Creations
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