Ward and I are going to Italy this summer!
Neither of us have been in a long time and I have a little niece being born THIS WEEK – today actually!! So, it’s time we make the voyage! With the trip in mind, I’ve decided to try to bake some Italian pastries. You know, get our palettes ready for all of the deliciousness to come.
I chose to start with these Chewy Amaretti Cookies. Bold choice for me, considering my not so excellent cookie track record, but, I had all but one of the ingredients already.
I was determined to get these right so I got real precise with my ingredients.
The ingredient I was missing was almond liqueur. Whole Foods didn’t have it so I had to go to Safeway, where I found it, for $30.
I was a little disappointed by the price… $30 for a bottle when I was only going to be using 1 fl oz for this recipe. Oh well, I guess I’ll have to get to reading this list of amaretto desserts!
Once my ingredients were all carefully measured out, I whipped the egg whites until they formed stiff peaks.
Once that was done, I added the almond meal, baker’s sugar and vanilla to the eggs and carefully folded it all together.
I made the dough into roughly 1 teaspoon sized balls then rolled them in caster sugar followed by powdered sugar.
I pressed each cookie dough ball down a bit and then placed them in the oven for 15 minutes.
When they came out, I was unsure if they were done or not because they weren’t browned. I decided to not put them back into the oven to bake more though because I knew they were supposed to be chewy on the inside and I didn’t want to dry them out.
Not very browned BUT when I took a bite, I was in heaven! They decided exactly like what an amaretti cookie should taste like! I asked Ward what he thought and he said, “I like how they’re crispy on the outside and chewy on the inside”. I honestly could have cried tears of joy when I heard that – I did it!