Usually, us savvy cooks, we only post on our blogs our success histories but with the failures, we do as somebody said: If at first you don't succeed, destroy all evidence than you tried. But sometimes, we listen to Beckett:
The result was like a thin sheet of a chewy almond cookie, actually edible! I cut it in little pieces, sprinkled confectioners sugars and baptized it as Amarettinis :D Very nice as a snack or with cookies.
The ingredients for the cookies are as follows:
For 45 cookies
* 1/2 pound blanched almonds
* 4 drops bitter almond oil
* 3/4 white cup sugar
* 2 egg whites
* 1 tablespoon confectioners sugar, to sprinkle the cookies once baked
Preheat the oven at 250 F. Grind finely the almonds when you are ready to make the cookies, to keep the flavor. Mix the almonds with almond oil, white sugar and lightly beaten egg whites. Knead the mixture until it gets a firm consistency. Moisten your hands and roll the dough into small balls, 1" in diameter. Place the balls on a baking sheet, covered with parchment paper or a non stick baking mat. Loosely cover the balls with tin foil, to prevent aliens reading their little minds (and over browning). Place the sheet on the bottom rack and bake for about an hour. Dust the cookies with confectioner's sugar using a sieve.
Now, if you want to go the Actor's Studio route and mimic my mess, replace the bitter almond oil with a tablespoon of extra virgin olive oil and 2 tablespoons of Di Saronno, make a mess, don't even bother to roll the balls, lay a layer of the dough on the baking sheet and there you go, Amarettinis! :D Once baked, cut it in pieces and dust it with confectioner's sugar.
"Ever tried. Ever failed. No matter. Try again. Fail Better"This is my latest failure with a nice recovery. I found this delicious and simple recipe for Amaretto cookies, nice and fat little round almond balls. The original recipe called for blanched almonds, bitter almond sugar, white sugar, egg whites and confectioner's sugar. Fool proof, eh? Well, no. I had to get creative. Instead of 4 drops of bitter almond oil, I tempted fate with olive oil and Di Saronno Amaretto. I was able to roll the little balls, but once on the baking sheet, they deflated like balloons running out of helium and I got a hellish, flat, single layer of dough. Nothing has been written about cowards, so I decided to go ahead and bake it at 250 F.
The ingredients for the cookies are as follows:
For 45 cookies
* 1/2 pound blanched almonds
* 4 drops bitter almond oil
* 3/4 white cup sugar
* 2 egg whites
* 1 tablespoon confectioners sugar, to sprinkle the cookies once baked
Preheat the oven at 250 F. Grind finely the almonds when you are ready to make the cookies, to keep the flavor. Mix the almonds with almond oil, white sugar and lightly beaten egg whites. Knead the mixture until it gets a firm consistency. Moisten your hands and roll the dough into small balls, 1" in diameter. Place the balls on a baking sheet, covered with parchment paper or a non stick baking mat. Loosely cover the balls with tin foil, to prevent aliens reading their little minds (and over browning). Place the sheet on the bottom rack and bake for about an hour. Dust the cookies with confectioner's sugar using a sieve.
Now, if you want to go the Actor's Studio route and mimic my mess, replace the bitter almond oil with a tablespoon of extra virgin olive oil and 2 tablespoons of Di Saronno, make a mess, don't even bother to roll the balls, lay a layer of the dough on the baking sheet and there you go, Amarettinis! :D Once baked, cut it in pieces and dust it with confectioner's sugar.
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