The Best Italian Pistachio Cookie Recipe
I developed this Pistachio Cookie Recipe after living in Rome, Italy. Every day I would walk by my favorite bakery and buy a delightful pistachio cookie! When I came home, I missed it so much that I made up my own recipe.
This cookie recipe was created with lots of time, energy, and love. I hope you like it as much as I do!
0:00 - Intro
0:48 - Making the Pistachio Cookie Dough
1:05 - How to Make Pistachio Flour
2:14 - Finishing Cookie Dough
3:19 - Forming the Cookies
4:05 - Inspiration for this Pistachio Cookie Recipe
6:00 - Baking the Cookies
6:40 - Taste Test
7:30 - Bloopers
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You NEED to bake a batch of these Amaretti Cookies!
My Chewy Amaretti Cookies are crisp on the outside, chewy on the inside, these Italian almond flavoured biscuits make a great gluten-free nibble to go with your afternoon coffee.
I have been making these almond biscuits for years and they are one of the most popular recipes on our site!
Full Amaretti cookie recipe here:
Ingredients:
3 egg whites from large eggs (about 90g of egg white altogether)
3 cups (280g) ground almonds
1 1/2 cups minus 1 tbsp (280g) caster sugar (superfine sugar)
1/4 tsp vanilla extract
2 tbsp Amaretto liqueur
For rolling:
2 heaped tbsp caster sugar (superfine sugar)
2 heaped tbsp icing/powdered sugar
INSTRUCTIONS
1. Preheat the oven to 170C/325F. Line two baking trays with a silicone mat or baking parchment.
2. Using a hand whisk or mixer, whisk the egg whites to stiff peaks.
3. Fold in the ground almonds, caster sugar and vanilla extract.
4. Slowly stir in the amaretto. Add just enough so that the mixture is a thick paste that can be formed into a ball in your hand (it should be very sticky though).
5. Place the caster sugar and icing sugar for rolling on two separate plates. Using a teaspoon, scoop out a chunk of the cookie mixture and roll it into a ball in your hands (about the size of a walnut - note, it will be sticky). Roll it in the caster sugar, then roll it in the icing sugar and place on the baking tray.
6. Repeat with the remaining dough until you've used it all up. Leave a bit of space between the cookie balls as they will expand slightly during cooking.
7. Use your finger to squash the cookie balls a little (they will crack a little at the edges - that's fine).
8. Then place in the oven to cook for 15 minutes.
9. Take out of the oven, leave to cool for 5 minutes then remove from the baking tray. You can serve them warm, or allow them to cool completely on a cooling rack.
#cookies #recipe #baking
Cantucci: original italian almond cookies recipe!
In Tuscany, cantucci, anise-flavored almond biscotti, are traditionally served at the end of a meal with a glass of Tuscan dessert wine, vin santo, for dipping. You must try them!INGREDIENTS
500g flour
200g sugar
1 pinch of salt
8g baking powder
70g softened butter
lemon zest of 1 lemon
3 eggs
70ml milk
2 tbsp anise liqueur
200g almond
METHOD 1. Mix flour, sugar, salt, baking powder, then add butter, grated lemon zest, eggs, milk and anise liqueur, then mix everything together, knead the dough with your hands to form the ball.
2. Roll out the dough and add the almonds, knead the dough to evenly distribute the almonds.
3. Divide the dough into 4 equal parts and form 4 strips.
4. Bake at 180°C/350°F for 30 minutes, then remove from the oven, let it cool for about 10 minutes, then cut into 1.5 cm slices,
5. Bake again for 20 minutes.
Old Italian Biscotti Recipe in 60 Seconds
Classic Old Italian Biscotti Recipe!
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Amaretto Cookies - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Amaretto Cookies Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/2 ts : Lemon Rind; Grated
2 c : Pastry Flour, Whole Wheat
2 tb : Molasses
2 : Eggs
1 ts : Almond Extract
1 c : Almonds; Ground Toasted
1/2 c : Butter
1/2 c : Amaretto Liqueur
EASIEST 4 Ingredient Italian Amaretti Cookies — Gluten and Dairy-Free #shorts
EASIEST 4 Ingredient Italian Amaretti Cookies — Gluten and Dairy-Free #shorts
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4 Ingredient Amaretti cookies — without the Amaretto but just as good. Possibly one of my favourite cookie recipe in the world. I love it more than a chocolate chip, more than oatmeal cookies, more than gingerbread cookies and more than sugar cookies. They are crunchy on the outside and soft and chewy on the inside. Not the healthiest cookie as it has sugar but it does not have egg yolks, milk, butter, or traditional flour in it so it is definitely a lot cleaner than the rest. This recipe makes 16 cookies so feel free to double it. You will need:
Ingredients:
2.5 cups blanched almond flour — 250 grams
1/2 cup granulated sugar — 100 grams
1/2 cup egg-whites (200ml) I separated 4 large eggs
1 teaspoons pure almond extract or pure vanilla if you don’t like it
**Please Note- additional ingredients after the cookie is shaped are: powdered sugar for rolling our cookie, whole raw almonds, or crushed almond slices. I have not tried this recipe with coconut flour so please experiment as it should totally work. I have not tried using egg-whites from a carton I always separate my egg-white from whole eggs
Directions:
Pre-heat oven to 350F. In a bowl, mix the almond flour and sugar and set aside.
In a separate bowl, whisk the egg-whites until they are white and foamy for about 1-2 minutes. Now add in your almond extract ( or Amaretto ) and whisk for a few seconds.
Add your egg-white mixture into your dry ingredients.
Incorporate with a spatula or switch to using your hands if you have a hard time.
Incorporate everything until you have a nice sticky dough.
Once you have a sticky dough you can roll each cookie into balls — take a measuring spoon or small ice-cream scoop and scoop the dough into your hands and roll them.
Dip each cookie ball into powdered sugar and place them on your baking sheet lined with parchment paper.
Flatten each cookie gently with your fingers or the back of a spoon.
You can also roll them into a ball and then roll into a thick short rope and make a half moon shape and dip in crushed almond slices and then add powdered sugar on top.
You can also make half moons and leave them plain as well. Bake at 350F for 20 minutes or until light golden bottoms.
Let them cool and place them in a glass Tupperware as they will be delicious even 2-3 days before Christmas.
Enjoy and share with your loved ones
-HAPPY EATING-
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