Amaretti (Almond Macaroons)

  1. Using electric mixer, beat 1 1/4 pounds almond paste with 1 1/2 cups granulated sugar. Then add 2 1/4 cups confectioners sugar and continue beating until batter is very smooth. The time this takes will depend on the type of mixer you are using. I always use a Recipeaid and this step takes about 8 minutes.
  2. Add 1 cup egg whites and continue beating until dough is smooth.
  3. Scoop dough into three small bowls. Cover. Place dough bowls in freezer overnight.
  4. Preheat oven to 325 degrees.
  5. Using a 1" mini scoop, scoop out small balls of the frozen dough and place 2 inches apart on cookie sheets lined with parchment paper. Do not use waxed paper. Do not use foil. Do not use a brown paper bag. Do not grease the tray. Do not grease the parchment paper. I have tried all of these methods and, trust me, they do not work. Plain parchment paper works.
  6. If you wish and have the money, you can also top each cookie with pignoli nuts prior to baking. But be forewarned pignoli nuts are more expensive than shrimp.
  7. Bake in 325 degree oven for 16 minutes.
  8. Remove tray from oven and slide paper with cookies still attached onto cooling rack. After 5 minutes, slide another cool cookie sheet under parchment paper and baked cookies and place tray, paper and cookies in freezer for 10 minutes. Then (and only then) carefully remove baked cookies.
  9. Store in air-tight can or in freezer. Remove from freezer 10 minutes before serving.
  10. They are wonderful alone, but for a special treat, use them to make ice cream sandwiches. You can use any flavor you wish, but my Mom's favorite is Amaretto.
  11. Note from T: You may not be able to find unsweetened almond paste. If you use marzipan, reduce sugar by 3/4 and add 2 more packages of marzipan until correct consistancy.

almond paste, sugar, confectioners sugar, egg whites, paper

Taken from www.epicurious.com/recipes/member/views/amaretti-almond-macaroons-1209014 (may not work)

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