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These are adapted from a recipe for amaretti in The Italian Baker. They are the soft, dense, chewy sort of amaretti, not too sweet. Because they are chocolate, I think they are better with coffee than with tea, but either (or neither) is fine. You will hate me and not want to make these because I did the measurements by weight, and the units don't even match. But too bad for you if you don't, because they are extremely easy and delicious.
200 grams almond flour or finely chopped almonds
100 grams brown sugar
2 egg whites, lightly beaten
4 ounces bittersweet chocolate, the darker and fancier the better
Mix almonds and sugar thoroughly. Stir in the egg whites. Melt the chocolate, let cool a minute, and stir that in, too. Pipe or spoon into 1 1/2" rounds on buttered or parchment-lined cookie sheets, leaving about 3/4" between rounds. Smooth with a damp finger and press gently with a fingertip in the middle of each. Leave out to dry for at least an hour. You may dust them lightly with confectioner's sugar before baking, if you like. Preheat oven to 300° F and bake 30-40 minutes, until the bottoms are firm and lightly toasty. Let cool on racks.
This recipe makes about 24-30 small cookies, about two cookie sheets' worth. If you only have one, I think you could lay out the second half of the cookies on a plain sheet of parchment on the counter for the drying period.
Posted by redfox at December 30, 2003 01:01 PM (recipes) | Comments (3)
Comments
Maybe you're discombobulated because I was unnecessarily rude, what with my "too bad for you." This is what happens when you write into the big Internet Abyss, I guess.
Posted by redfox at December 30, 2003 01:14 PM-That's- not why we hate you, Redfox.
Posted by at January 6, 2004 02:31 AMall breads | breakfast | dinner reports | drink | eating out | essays | etcetera | lunch | news | recipes | salads | snacks | soups | sweets | tips | travel | vegetables | weekly meals |
I don't hate you, but I'm mildly discombobulated. Could be for any number of reasons though.
Those look good, and flour-less too. Cool.
Posted by Robert at December 30, 2003 01:07 PM