Amaretti

Directions

1. 1
   Position racks in the upper and lower thirds of the oven; preheat the oven to 300F (150C).
2. 2
   Line 2 baking sheets with parchment paper or silicone baking mats.
3. 3
   In a food processor fitted with the metal blade, pulverize the almonds with the flour and powdered sugar until the almonds are very finely ground.
4. 4
   In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites on low speed until frothy.
5. 5
   Add the salt, increase the speed to high, and continue whisking until the egg whites begin to hold their shape.
6. 6
   Add the granulated sugar 1 tablespoon at a time and continue whisking until the whites form shiny, stiff peaks.
7. 7
   Sprinkle one-third of the almond mixture over the whipped egg whites and fold using a rubber spatula.
8. 8
   Fold in the remaining almond mixture in two additions, adding the almond extract with the last addition.
9. 9
   Using a pastry bag fitted with a plain 1/2-inch (1.5-cm) tip, pipe mounds of batter that are 1 1/2 inches (4 cm) in diameter on the prepared baking sheets, spacing them about 3/4 inch (2 cm) apart.
10. 10
    Bake, rotating the baking sheets midway through baking, until the cookies are lightly browned, about 20 minutes.
11. 11
    Turn off the oven and let the cookies dry in the oven for 20 minutes.
12. 12
    Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
13. 13
    Let cool completely.
14. 14
    Amaretti can be stored in an airtight container for at least 2 weeks.
15. 15
    If you dont have a pastry bag, fill a plastic freezer bag with the batter and snip off a corner to form a 1/2-inch (2-cm) opening for piping.
16. 16
    You can also use 2 teaspoons to form mounds of batter that bake up into rustic-looking amaretti.