Wednesday, July 25, 2007


Finally I got round to bake Amaretti and I had no problem deciding on using Cream Puff's treasured recipe because it looked so promising and seriously, no one can say no to a family secret recipe. Her recipe is designed to yield 50-70 cookies and rightly so since they are absolutely delicious morsels of delight but seeing that I'm about the only one who's gonna be eating them, I cut the recipe in 4 and ended up with 25! =) I suppose I made them a little smaller than intended.

Here's the recipe in 1/4
170g ground almonds
1/2 cup granulated sugar (I used raw sugar)
1 tbsp cocoa powder
1 egg
1 tsp almond extract
raw whole almonds
extra 1/2 cup raw sugar

1) Mix ground almonds, cocoa and sugar together
2) Add in egg and almond extract, mix well
3) My mixture looked a little crumbly but held together when I rolled them into little balls
4) Roll the balls in the 1/2 cup of extra sugar
4) Line them up on parchment paper and press an almond into each cookie
5) Bake at the bottom rack of the oven at 180 degrees celcius for 10 minutes, then move to middle rack and bake for further 5 minutes. Let cool and serve! =)


Johanna said...

interesting - amaretti always sound to me to be a mysterious foreign biscuit which are horrendly expensive - thanks for demystifying

IronEaters said...

sounds yummy! esp with the big almond on top =D

Hui Wen said...

Yum... rolling the cookies in extra sugar must have given them great texture!

Shaun said...

Victoria - I LOVE amaretti, and I think you did a wonderful job. You should let Ivonne know, for I'm sure she'd be very proud that you used her family recipe. I'm glad that you aren't allergic to almonds as well! I'm keen to make these, too, as I have a weakness for almonds.