| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Ew, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 1/4 | c | Blanched and lightly toasted almonds |
| 3/4 | c | Powdered sugar |
| 2 | ts | All-purpose flour |
| 2 | lg | Egg whites |
| 1/3 | c | Granulated sugar |
| 1 | ts | Grated lemon zest |
| 1 | ts | Almond extract |
INSTRUCTIONS
In a food processor, grind the almonds to a powder by pulsing off and on to keep the powder loose. Mix the almonds with the powdered sugar and flour. In a separate a bowl, beat the egg whites to soft peaks. Gradually beat in the granulated sugar until stiff. Fold in the lemon zest and almond extract. Pipe the mixture with a pastry bag using a round 1/4-inch tip into 1 1/2-inch rounds onto baking sheets lined with lightly buttered waxed paper or parchment. Bake in a preheated 275-degree oven for 1 hour, checking to make sure the amaretti don't brown. Turn off the oven and let the amaretti dry out for an additional hour--they should be very crisp. Store them in an airtight container in the refrigerator or freezer. Yield: Approximately 24 cookies Recipe By :COOK'S CHOICE SHOW #CH1215 Posted to MC-Recipe Digest V1 #250 Date: Fri, 18 Oct 1996 12:45:37 -0400 From: Meg Antczak <meginny@frontiernet.net>
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