Amaretti Con Savoiardi

Hi Everyone!

Thanks for visiting us at Nonnina's Kitchen, where we post new recipes every week!

This weekend we celebrated both my sister and my step sister's birthdays.  This was cause for a big celebration and that means a lot of mouths to feed.  If she isn't hosting the party, Nonnina always brings one of the many family favourites to celebrate the occasion.  This time Nonnina brought her Bocconotti, which we made last week and Amaretti con Savoiardi which are one of my all time favourite Italian cookies.  

Part of the reason why I love writing this blog is because I get to spend a TON of time with one of my favourite people ever, Nonnina. She is getting really excited about the blog and the recipe that she wanted to share with you this week is the Amaretti.

The Amaretti are traditionally made with almonds only as the main ingredient but this version Nonnina adds Savoiardi cookies to make it a little more chewy.  We will be sharing the other version later in the blog so check back later!

Ingredients

• 24oz of roasted and finely ground almonds
• 28 lady fingers (Savoiardi) finely ground
• 16oz white sugar
• 7 large egg whites
• 1 bottle of almond extract (43 ml bottle)
• 1 full tsp of lemon rinds
• Pinch of Cream of Tar Tar
• 1 cup of icing sugar
• Almonds to garnish

Directions

1. Pre-heat oven to 350 degrees.

2.  Grind ladyfingers in a food processor, making sure they are very fine.  Grind 14 cookies at one time and then grind another 14 to ensure consistensy.

3. Grind the almonds.  When grinding, add 1 tablespoon of sugar.

4.  Mix the ground almonds, ladyfingers, and remaining sugar together.  Make sure all the dry ingredients are combined well.  Add 1 full teaspoon of lemon rinds to the mixture.

5.  Separate the eggs yolks from the egg whites.  The egg yolks are not needed for this recipe.

6. Beat the egg whites on high speed until the mixture is fluffy.  Add a pinch of cream of tar tar when mixing.

7.  Once eggs are fluffy add a little bit of dry mix at a time, folding NEVER mixing.

8. While you're folding together your ingredients, pour in one full bottle (43ml) of almond extract and continue mixing until all combined.

Nonnina's Tip* The dough balls turn out even better if you let the mixture sit in the fridge for a couple hours. 

9.  Lay parchment paper down on a cookie sheet.

10.  Pour icing sugar into a dish.  Using a teaspoon, scoop the mixture into your hand and roll the dough into about 1 inch balls.

11.  Placing the balls of dough in the icing sugar, roll it around until it is completely covered.

      

Nonnina's Tip* Make sure to shake off the excess icing sugar before putting the dough balls on the cookie sheet. 

12.  Place the dough balls 1 inch apart on the cookie sheet.

13.  To garnish the cookies, take raw almonds and using a sharp knife, cut them in half and use the pointy end of the almond to place in the centre of the dough balls.  Do this BEFORE you put them in the oven.

Nonnina's Tip* Be careful not to push the almond tops too far in to the cookie.

14.  Place the cookie sheet on the second rack in the oven and cook for 12-15 minutes.

Nonnina's Tip* Turn the cookie sheet around halfway through the bake time so the cookies cook evenly.

15.  Let cookies cool before serving.

Thank-you everyone for your support! Make sure to follow our blog where we post new recipes every week!

Buon Apetito!

With Love From, Nonnina!