SOUR CHERRY AMARETTI (GF)

 

February 16, 2015

SHARE:

Sour Cherry Amaretti charms with its hand-made look and heaps of flavour. You?€?ll hardly believe they're so simple to mix and bake. Once in the oven, the lemon and sweet almond perfumes the kitchen. Resist the urge to eat them all. Gluten-free too. This recipe comes from Ottolenghi: The Cookbook. For a complete reference, see below.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.

Ingredients

Makes 24 amaretti

Print Recipe

Grams

Ounces

Volume

  • 180 grams ground almonds
  • 120 grams superfine sugar
  • 1 tablespoon grated lemon zest
  • ¼ teaspoon almond extract
  • pinch fine salt
  • 60 grams dried sour cherries coarsely chopped
  • 2 egg whites
  • 2 teaspoons honey
  • confectioners' sugar for rolling
  • 6.3 ounces ground almonds
  • 4.2 ounces superfine sugar
  • 1 tablespoon grated lemon zest
  • ¼ teaspoon almond extract
  • pinch fine salt
  • 2 ounces dried sour cherries coarsely chopped
  • 2 egg whites
  • 2 teaspoons honey
  • confectioners' sugar for rolling
  • 1 2/3 cups ground almonds
  • ½ cup + 1.5 tablespoons superfine sugar
  • 1 tablespoon grated lemon zest
  • ¼ teaspoon almond extract
  • pinch fine salt
  • ½ cup dried sour cherries coarsely chopped
  • 2 egg whites
  • 2 teaspoons honey
  • confectioners' sugar for rolling

Instructions

MIS-EN-PLACE FOR COOKIES

  • 1 cookie tray lined with parchment, stand or hand mixer to whip the egg whites
  • Oven Temperature: 325 degrees
  • Preheat the oven to 325 degrees on a setting that isn’t convection.
  • Line a baking sheet with parchment.
  • Measure the ground almonds, sugar and salt together in a large bowl.
  • Grate the lemon zest

Grated Lemon zest…beautiful
Grated Lemon zest…beautiful

  • Add the lemon zest to the almonds and sugar.
  • Then add the almond extract. With your fingers, rub the mixture to disperse the ingredients. Measure and coarsely chop the dried cherries and add them to the bowl with the almonds and sugar

Almonds, sugar, dried sour cherries and salt.
Almonds, sugar, dried sour cherries and salt.

  • Again, with your fingers, stir the cherries, breaking up any that are stuck together.
  • Separate the eggs.
  • Ready the honey
  • Warm the egg whites in a microwave at very low power for 30-45 seconds.
  • Pour a small amount of confectioners’ sugar into a small, wide mouth bowl for rolling.

BEAT THE EGG WHITES

  • Put the warm egg white in a bowl of a stand mixer or a mixing bowl, and whip to break up the mass and create large foam bubbles. Consult The Finer Cookie's How-To post on how to whip egg whites.
  • Continue beating until a delicate foam begins to develop.
  • Stop the mixer and add the honey one teaspoon at a time, being careful not to get any on the whisk.
  • Repeat with the second teaspoon of honey.
  • Continue whipping to very soft peaks. You are looking for a very flexible and soft peak. Careful not to whip the egg whites until very firm because they might break when you add them to the almond mixture. Instead,

The soft meringue just before it is folded into the almonds.
The soft meringue just before it is folded into the almonds.

MAKE THE COOKIE BATTER

  • Add the softly whipped egg whites to the almond mixture and fold gently until completely combined. The dough will press together easily.
  • Divide the dough in half and then in half again--four pieces.

The cookie dough cut in half.
The cookie dough cut in half.

FORM THE COOKIES

  • With your fingers, form 5 irregular balls of dough from each quarter of dough.
  • Place all 20 balls on one sheet, as there isn’t too much spread when they bake.
  • Go back to your first cookie, and press it firmly together, then roll it generously in the powdered sugar.
  • Return it to the tray.

The tray of rolled and unrolled sour cherry amaretti before the oven
The tray of rolled and unrolled sour cherry amaretti before the oven

BAKING THE COOKIES

  • When all cookies are rolled in sugar, place the cookie on the lowest rack and bake for 15-20 minutes. They should take on some color, but remain relatively pale. The exterior will develop a light shell, and the interior will remain soft and chewy.

Baked Amaretti
Baked Amaretti

  • Cool completely before tasting.
  • Store in a sealed container or jar.

Sour Cherry Amaretti The Finer Cookie
Sour Cherry Amaretti The Finer Cookie

TAGS:  gluten free   amaretti   lemon   italian   sour cherries       LABELS: Gluten Free  Low Sugar  Quick and Easy  Citrus 

Comments

1 Comments

sugarlovespices   2017-01-06

All your cookies are amazing, love them all! I am intrigued by these ones and have all the ingredients, so might give them a try. Thanks for the recipe and detailed instructions!

Kimberlie 2017-01-06

Wow. Thanks so much! These amaretti are so flavourful and delightful, you won't be disappointed. I hope you make them. If you do, please let me know how you like them. Leave me a comment.

Leave a Comment

Your Email Address will not be published

SOUR CHERRY AMARETTI (GF)

Makes 24 amaretti

Ingredients
Instructions

KEEP UP TO DATE WITH OUR LATEST OFFERS & NEWS

0

$

View

The best artisanal homemade gourmet cookies are now online

Sweeten up your inbox!

Sign up to our newsletter and enter to win
a monthly draw for ONE DOZEN COOKIES FREE. Some conditions apply.

Choose your content