Ever since we recently had our Jura Espresso Machine serviced, we have been indulging in an espresso after lunch. We stock our coffee maker with decaffeinated espresso coffee beans so we’re not worried about being kept up at night with caffeine. Every time I have an espresso in the afternoon, I always feel like a little something to have with it, a biscotti (like this, this or this) or in most recent times, an amaretti cookie. Having just the right amount of ground almonds on hand, I decided to whip up these traditional but super easy cookies for our afternoon espresso.
Did you know that the first amaretti were made with crushed apricot kernels and almonds? You can read the story here.
Original recipe may be found here, I had to modify it because the cookies were flattening too much with the original proportions.
Makes about 44 cookies
- 410 g ground almonds
- 410 g granulated sugar
- 4 egg whites
- 1 tsp almond flavouring
- 1 tsp lemon zest
- 44 whole almonds, skin on
- Pre-heat the oven to 325° F (163° C).
- In small portions, add the ground almonds, granulated sugar and lemon zest to the small container of your NutriBullet and using your milling blade, grind to a fine consistency. Run through a coarse sieve to avoid the almond bits sticking together.
- Beat the egg whites until stiff but not dry, add the almond flavouring and mix well.
- Add the sugar and almond mixture to the beaten egg whites and gently combine. It should have the consistency of a thick paste.
- Spoon by generous teaspoons onto a parchment-lined baking sheet about 5 cm (2 inches) apart and top each cookie with a whole almond, pressed gently into it. Bake for 15-18 minutes or until golden. Allow to cool slightly on the sheet and gently remove to a wire cooling rack. Store in an air-tight container separating rows with parchment paper. Or freeze.