Preparation: 20 min
Cooking time: 30-35 min
Waiting time: –
Portion: 10-12 cookies
Level: 2/5
Ingredient
-Almond powder: 100 gr
-Granulated sugar: 75 gr – divided into 2 parts: 15 gr and 60 gr
-Powdered sugar: 500 gr
-Matcha powder: 3-5 gr
-Egg white: 1 ~33-35 gr
-Lime juice: ¼ tsp – or replace with ¼ cream of tartar
-Salt: a small pinch
Kitchen utensil
-Electric egg beater
Instruction
- Preheat oven at 150 Celsius degree in 10 minutes
- Add almond powder, 60 gr granulated sugar and matcha powder in a mixing bowl, mix well
- In another bowl, pour egg white into with ¼ tsp lime juice and a pinch of salt. Then turn on electric hand whisk at medium speed and beat until egg white turns to tiny bubbles foam
- Add 20 gr sugar gradually into egg white bowl, then turn hand whisk to high speed and beat to stiff peak.
- Divide beaten egg white into 2 parts, mix each part with dry ingredient bowl until we have a soft, chewy and a bit sticky mixture
- Use a small ice cream scoop or just a spoon to scoop an amount of amaretti dough (~15-20 gr per each)
- Roll into a smooth ball, then roll in powdered sugar
- Place amaretti ball on baking tray that lined parchment paper. Repeat the same process with others.
You can make around 10-12 amaretti cookies with this amount of ingredient (15 gr/ each)
- Bake the balls in preheat oven at 150 Celsius degree in 30-35 minutes or until you see cracks on cookies surface with light golden brown bottom
Don’t bake amaretti for too long because it may melt powdered sugar cover
- Remove baked amaretti from oven, let it sit for 5-10 before transfer on rack
- Store the cookies in closed jar, serve within 2-3 days
ATTENTION!
- You should bake the amaretti right after rolling powdered sugar step because powdered sugar will be absorbed into the cookies
- It’s pretty easy to make this kind of cookies so you only need to follow the instruction with exact amount of ingredient, baking time and temperature.
