Wannabe amaretti (adapted from David Lebovitz)

  • Yield:25 cookies
  • Time:
    47 mins show details

I had leftover egg whites from sabayon so decided to give a go to this recipe : davidlebovitz.com/italian... But having only whole, unblanched almonds, I had to modify the recipe a bit... I also reduced the amount of sugar by half which was sweet enough to my taste.

Tags: Italian, sweet, snack, baked

Ingredients

  • For the cookie mix
  • 290 grams
    almond powder, blanched, see Notes
  • 50 grams
    blond sugar
  • 50 grams
    brown sugar
  • 3
    egg whites, large
  • 1 pinch
    salt
  • 3 tablespoons
    apricot jam, smooth, see Notes
  • 2 tablespoons
    chestnut flour, see Notes optional
  • For finishing the cookies
  • 120 grams
    almond slices, see Notes
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Preparation

  1. 2 mins

    In a large bowl, mix the almond powder with the sugar.

  2. 5 mins

    In a separate bowl, whisk the egg whites with an electric mixer with a pinch of salt until they form soft peaks. As Mr. Lebovitz says : "They should not be stiff, but the consistency of softly whipped cream."

  3. 2 mins

    Incorporate the egg whites into the dry ingredients. The whites will lose their volume. That's ok.

  4. 1 min

    Add the jam and mix.

  5. 2 mins

    optional

    If the batter seems too liquidy, mix in two tablespoons of chestnut flour.

  6. Pre-heat the oven to 160°C.

  7. 5 mins

    Shape the cookies. You have two possibilities here. If you do have a dough solid enough to be kneaded, follow the instructions of DL. If like me you have a batter and not a dough, just use two spoons (or an icecream scooper) to drop little heaps on the cooking tray. Coat the biscuits with almond slices and press gently to stick the slices to the biscuits.

  8. 30 mins

    Bake the cookies for 25 to 30 minutes (a bit longer in my case because my dough was so wet).

Notes

Blanched almond powder : I didn't have any so I grounded unblanched almonds in my coffee grinder, which resulted in a rather coarse, slightly pasty powder. It still worked.

Apricot jam : I just used whatever jam I had in the fridge (a mixture of pineapple, clementine and chayote) and mixed it with a blender until smooth.

Chestnut flour : because the consistency of my biscuit mixture was too liquidy (it was more like a thick batter than a dough), I added a bit of chestnut flour. I still didn't get a dough though...

Almond slices : I tried to blanch and slice the almonds at home but it was too tedious so I just blanched and coarsely chopped the almonds. David Lebovitz mentions that you can also go topping-less ;), but I really like the crunch of almonds with these biscuits.

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