dOne of our “occasional” chefs makes a nut based Italian cookie that certain members of our Fly Shop Crew @redsflyshop, have become quite fond of, as well as a few locals. She agreed to give us her recipe, so when it’s not on our cafe menu, you can still enjoy them at home.
Based on a classic Italian Amaretti that you will find in coffee shops all over the country, it is simple to make, and you can substitute your favorite nut too.
Amaretti
Ingredients:
- 2 cups pistachios
- 1 cup almond flour or very finely ground almonds, sifted
- 2 cups powdered sugar
- Grated zest of 1 orange
- 1 tablespoon Amaretto liqueur, or Cointrea, Grand Marneir or liqueur of choice
- confectioners’ sugar, as needed
Method:
- Preheat oven to 320 degrees F. Stack two matching, heavyweight, light to medium colored cookie sheets one inside the other (stacking two cookie sheets together keeps the bottoms of the cookies from getting too brown). Line with parchment paper.
- Place pistachios and hazelnuts in a food processor and process until coarsely ground.
- Transfer to a large bowl, whisk in the almond flour, sugar and zest until evenly incorporated.
- Whisk egg whites.
- Add most of beaten egg whites and Amaretto to dry ingredients and st mix with hands until mixture forms a soft dough.
- Lightly dust your hands with powdered sugar. Spoon desired sized amounts and shape into balls then roll in powdered sugar. Arrange on parchment or silicon-lined baking sheets, leaving 1 inch of space between cookies. Press down with a fingers.
- Bake for 15-20 minutes until bottoms are just golden. Remove from oven; let cool a few minutes, then transfer to wire racks to cool completely.