Amaretti Crisps Recipes

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AMARETTI CRISPS

Categories     Bake     Almond     Pastry

Yield Makes 20

Number Of Ingredients 4



Amaretti Crisps image

Steps:

  • Preheat the oven to 350°F. Spread the almonds in a single layer on a rimmed baking sheet, and toast in the oven until lightly browned and fragrant, 7 to 9 minutes. Remove from the oven; let cool.
  • Combine the almonds and sugar in the bowl of a food processor fitted with the metal blade, and grind to a fine powder. Transfer to a medium bowl. In a separate bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the almond mixture; fold in the almond extract.
  • Line a baking sheet with parchment paper. Transfer the almond mixture to a pastry bag fitted with a 1/2-inch plain tip. Pipe 20 2-inch rings onto the prepared sheet, about 1 inch apart. Bake until golden brown and firm to the touch, about 25 minutes. Remove from the oven, and immediately transfer to a wire rack to cool completely.

1 3/4 cups sliced almonds (about 7 ounces)
1 cup confectioners' sugar
2 large egg whites
1/2 teaspoon pure almond extract

AMARETTI CRISPS

To achieve the most volume, whisk egg whites in a metal bowl set over a pot of simmering water until just warm to the touch. Toast the almond slices by placing them in a single layer on a rimmed baking sheet and baking at 325°F, stirring occasionally until fragrant, about 10 minutes.

Yield makes about 1 1/2 dozen

Number Of Ingredients 4



Amaretti Crisps image

Steps:

  • Preheat oven to 350°F. Process almonds and confectioners' sugar in a food processor until ground to a fine powder. Transfer to a bowl.
  • Put egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form. Fold egg whites into almond mixture; fold in almond extract.
  • Transfer mixture to a pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe twenty 2-inch rings onto baking sheets lined with parchment paper, spacing about 1 inch apart. Bake cookies, rotating sheets halfway through, until golden brown and firm to the touch, about 25 minutes. Transfer cookies on parchment to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 2 days.

1 3/4 cups sliced almonds (about 5 1/2 ounces), toasted
1 cup confectioners' sugar
2 large egg whites, room temperature
1/2 teaspoon pure almond extract

NECTARINE AND BLUEBERRY CRISP WITH AMARETTI COOKIE TOPPING

Provided by Giada De Laurentiis

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 12



Nectarine and Blueberry Crisp with Amaretti Cookie Topping image

Steps:

  • To make the topping: Stir the flour and sugars in a medium bowl to blend. Add the cookies and almonds and mix well. Add the butter and rub in until moist clumps form.
  • To make the filling: Preheat the oven to 350 degrees F. Butter a 13 by 9 by 2-inch glass baking dish. Stir the sugar and flour in a large bowl. Add the nectarines and blueberries, and toss to combine. Stir in the liqueur.
  • Spoon the fruit mixture into the prepared dish. Sprinkle the cookie topping over. Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes. Cool at least 10 minutes. Spoon the warm crisp into bowls. Top each with a dollop of mascarpone cheese and serve.

1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 cup crushed amaretti cookies, coarsely crushed
3/4 cup sliced almonds
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
2 tablespoons sugar
2 tablespoons all-purpose flour
3 pounds nectarines, pitted and sliced into thick wedges
8 ounces blueberries
3 tablespoons Amaretto liqueur
1/2 cup mascarpone cheese

AMARETTI COOKIE

These traditional Italian cookies are crisp on the outside, chewy on the inside and bursting with almond flavor. Enjoy the bite-sized cookies with a cup of coffee or a bowl of ice cream, day or night!

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 32 cookies

Number Of Ingredients 6



Amaretti Cookie image

Steps:

  • Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment or a silicone baking mat.
  • Whisk the almond flour, granulated sugar and salt in a large bowl to combine. Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 1 minute 30 seconds. Add the almond extract and beat to combine. Fold the egg whites into the dry ingredients using a rubber spatula until a shaggy dough forms.
  • Put the confectioners' sugar in a small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the confectioners' sugar, coating thoroughly. Arrange the balls 1 inch apart on the prepared baking sheets.
  • Bake, rotating the baking sheets halfway through, until golden brown and the tops crack, 23 to 25 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
  • Store in an airtight container at room temperature for up to 3 days.

2 1/2 cups super-fine almond flour
1 cup granulated sugar
1/2 teaspoon kosher salt
3 large egg whites
1 teaspoon pure almond extract
1/3 cup confectioners' sugar

PEACH-AMARETTI CRISP

With such a strong almond-like flavor, it makes sense to think that authentic Italian amaretti cookies are made with almonds. But, in fact, it's apricot kernels that give them their robust, nutlike bite. Whatever the source of their flavor, amaretti cookies have a remarkable affinity for stone fruits such as peaches. I often double (or triple) the recipe for this topping and freeze the leftover in a zippered plastic bag. That way, I have some on hand and can bake up a crisp at a moment's notice.

Yield makes 8 servings

Number Of Ingredients 11



Peach-Amaretti Crisp image

Steps:

  • Preheat the oven to 375°F (190°C).
  • To make the filling, peel, pit, and cut the peaches into 1/2-inch (1.5-cm) slices. In a large bowl, toss the peaches with the 2 tablespoons (30 g) granulated sugar, 1 tablespoon flour, and vanilla or almond extract. Transfer the peaches to a shallow 2-quart (2-liter) baking dish. Set aside.
  • To make the topping, in a food processor fitted with the metal blade, pulse together the 3/4 cup (110 g) flour, 1/4 cup (50 g) granulated sugar, brown sugar, amaretti crumbs, cinnamon, and almonds until the almonds are in small bits but with chunks still visible. Add the chilled butter pieces and pulse until the topping no longer looks sandy and is just beginning to hold together.
  • Distribute the topping evenly over the peaches. Bake until the filling is bubbling around the edges and a sharp paring knife inserted into the center of the cobbler meets no resistance, 40 to 50 minutes.
  • Serve warm or at room temperature with Vanilla Ice Cream (page 143) or just a pour of fresh, cold cream.
  • For a MIXED BERRY CRSIP, make the filling using 6 cups (1 3/4 pounds/795 g) mixed berries (raspberries, blackberries, blueberries, and quartered strawberries) with 1/3 cup (65 g) granulated sugar, 2 tablespoons (15 g) all-purpose flour, and 2 teaspoons kirsch or lemon juice.
  • If using store-bought amaretti, which are usually tiny, you'll need a few more than indicated in the recipe to make the right amount of crumbs.
  • Have a sheet of aluminum foil on the lower rack of the oven during baking to catch any overflow of fruit juices.

8 medium peaches (about 3 pounds/1.5 kg)
2 tablespoons (30 g) granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract or 1/2 teaspoon almond extract
3/4 cup (110 g) all-purpose flour
1/4 cup (50 g) granulated sugar
1/2 cup (120 g) packed light brown sugar
3/4 cup (90 g) crushed amaretti (about 16 cookies; page 215)
1 teaspoon ground cinnamon
1/2 cup (65 g) almonds, toasted
1/2 cup (4 ounces/115 g) unsalted butter, cut into 1/2-inch (1.5-cm) pieces and chilled

AMARETTI FINI (ALMOND MACAROON CRISPS)

These light confections will have you parting with store bought amaretti cookies for good. Serve them with espresso, for true authenticity.Source unknown

Provided by Lynnda Cloutier @eatygourmet

Categories     Cookies

Number Of Ingredients 4



Amaretti fini (almond Macaroon Crisps) image

Steps:

  • Preheat oven to 350. Line 3 baking sheets with parchment paper or foil; set aside. In large bowl, mix almonds and sugar; stir to mix well. In another bowl, whisk together egg whites and almond extract til soft peaks form. add egg whites to almond mixture. Stir to form a soft batter. With a teaspoon, spoon batter onto baking sheet, spacing cookies apart, about 12 cookies per sheet. Bake in center of oven about 15 minutes or til lightly browned. Remove form oven and transfer parchment sheets to cooling racks til cookies begin to firm up, about 3 to 4 minutes. With sharp knife, lift cookies form parchment and transfer to racks to cool completely. Makes about 36 cookies.

- 3/4 cup blanched almonds, very finely ground
- 3/4 cup sugar
- 2 large egg whites, room temperature
- 1/4 tsp. almond extract

AMARETTI APPLE CRISP

Provided by Barbara Kafka

Categories     easy, quick, dessert

Time 20m

Yield 6 servings

Number Of Ingredients 10



Amaretti Apple Crisp image

Steps:

  • Place apples in an 8-by-8-by-2-inch glass or ceramic baking dish. Add 3 tablespoons of the lemon juice, and toss to combine.
  • Place the cornstarch in a very small bowl. Stir in 1 tablespoon of the lemon juice. Stir in remaining 2 teaspoons lemon juice, 2 tablespoons of the brown sugar and the almond extract, nutmeg and cloves.
  • Add the cornstarch mixture and almonds to the apples, and toss to combine. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 7 minutes, stirring once. Then prick the plastic to release steam.
  • Remove from the oven, uncover and set aside. Preheat the broiler.
  • Place the butter in a 1-cup glass measure. Cook, uncovered, for 1 minute, then remove from the oven.
  • Place the butter, amaretti and remaining brown sugar in a food processor. Process until finely chopped. Sprinkle over the apples, and brown under broiler for about 3 minutes.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 10 grams, Carbohydrate 39 grams, Fat 15 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 62 milligrams, Sugar 23 grams, TransFat 0 grams

4 Granny Smith apples (7 ounces each), peeled, cored and cut into 1-inch pieces
1/4 cup fresh lemon juice
1 1/2 teaspoons cornstarch
5 tablespoons light brown sugar
1 teaspoon almond extract
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup slivered almonds
2 tablespoons sweet butter
3 ounces amaretti cookies

PEACH AND AMARETTI CRISP

Provided by David Lebovitz

Categories     Food Processor     Fruit     Dessert     Bake     Peach     Almond     Summer     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 8 servings

Number Of Ingredients 13



Peach and Amaretti Crisp image

Steps:

  • Position an oven rack in the center of the oven and lay a sheet of aluminum foil on the rack below to catch drippings. Preheat the oven to 375°F.
  • To make the filling:
  • Mix the peach slices with the granulated sugar, flour, and vanilla or almond extract. Transfer the peaches to a shallow 2-quart baking dish.
  • To make the topping:
  • In a food processor, pulse together the flour, the brown and granulated sugars, amaretti, and cinnamon until the amaretti are in very small bits. Add the almonds and pulse until the nuts are in small pieces.
  • Add the pieces of butter and pulse until the butter is finely broken up.Continue to pulse until the topping no longer looks sandy and is just beginning to hold together.
  • Distribute the amaretti topping evenly over the peaches and bake the crisp for 40 to 50 minutes, until the edges are bubbling and a knife inserted into the center pierces the fruit easily.
  • Serving:
  • Serve warm with a cold pitcher of heavy cream or with vanilla ice cream.
  • Variation:
  • For a berry crisp, toss 6 to 8 cups mixed berries (quartered strawberries, raspberries, blackberries, and blueberries) with 1/3 cup sugar, 2tablespoons flour, and a squirt of lemon juice. Cover with just enough topping to hide the fruit and freeze the rest.

The filling:
8 peaches (about 3 pounds), peeled and cut into 1/4-inch slices (8 cups)
2 tablespoons granulated sugar
1 tablespoon flour
1 teaspoon vanilla extract or 1/2 teaspoon almond extract
The topping:
3/4 cup flour
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
3/4 cup crushed amaretti cookies (about 16 cookies)
1 teaspoon ground cinnamon
1/2 cup almonds, toasted
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled

MINI PEAR-AND-CRANBERRY AMARETTI CRISPS

Sliced almonds and store-bought amaretti-cookies made from almond flour and egg whites-double the nutty flavor of these crisps, which each serve one or two people. Silky pears bring the sweetness, and cranberries keep things interesting with their mouth-puckering punch. A scoop of vanilla ice cream melting into the crags is, of course, a welcome addition.

Provided by Lauryn Tyrell

Categories     Dessert & Treats Recipes

Time 1h10m

Yield Serves 2 to 4

Number Of Ingredients 13



Mini Pear-and-Cranberry Amaretti Crisps image

Steps:

  • For the Topping: Using your hands, mix together almonds, cookies, butter, brown sugar, and salt until butter is evenly distributed and mixture is crumbly. Refrigerate until cold, about 30 minutes.
  • For the Crisp: Preheat oven to 375°F. In a bowl, mix together pears, cranberries, granulated sugar, cinnamon, salt, and lemon juice. Stir in cornstarch to combine. Transfer to a mini pie dish (about 6 to 7 inches across top) or 2 individual gratin dishes (about 2 cups each).
  • Bake until juices reduce and mixture is beginning to bubble, about 15 minutes. Sprinkle evenly with amaretti mixture and continue to bake until topping is browned and crisp and mixture is bubbling in center, about 15 minutes more. Let cool 10 minutes, then serve warm with ice cream or crème fraîche.

1/4 cup sliced almonds
10 amaretti (1/2 cup), such as Asturi Italian, crushed
2 tablespoons unsalted butter, room temperature
1/4 cup light-brown sugar
Pinch of kosher salt
2 firm but ripe pears (each 8 to 10 ounces), peeled and sliced about 1/2 inch thick
1/3 cup fresh or frozen cranberries, thawed and drained if frozen
2 tablespoons granulated sugar
Pinch of ground cinnamon
Pinch of kosher salt
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
Vanilla ice cream or crème fraîche, for serving (optional)

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