Denne opskrift på amaretti-kager, takket være kokken Mario Batali, er et glimrende akkompagnement til græskar lunepasta og findes i sin bog, “The Babbo Cookbook.”
This recipe for amaretti cookies, thanks to chef Mario Batali, is an excellent accompaniment to pumpkin pasta and can be found in his book, “The Babbo Cookbook.” It yields about 30 cookies and requires blanched almonds, cornstarch, confectioners sugar, egg whites, kosher salt, granulated sugar, almond extract, amaretto, and turbinado sugar for sprinkling. The cookies are made by pulsing the almonds, cornstarch, and confectioners sugar in a food processor, then whisking the egg whites with salt and gradually adding granulated sugar until stiff peaks form. The almond mixture is then folded in and the cookies are dropped onto parchment-lined baking sheets and sprinkled with turbinado sugar. They are baked at 300 degrees Fahrenheit for 15 minutes, then the oven temperature is reduced to 200 degrees Fahrenheit and the cookies are left in the oven until completely dry and clear, about 25 to 30 minutes more. The cookies should be allowed to cool briefly on the baking sheets before being transferred to a wire rack to cool completely. They can be stored in an airtight container for up to 3 days.
26.04.2023 @ 22:58
This recipe for amaretti cookies, thanks to chef Mario Batali, is an excellent accompaniment to pumpkin pasta and can be found in his book, “The Babbo Cookbook.” It yields about 30 cookies and requires blanched almonds, cornstarch, confectioners sugar, egg whites, kosher salt, granulated sugar, almond extract, amaretto, and turbinado sugar for sprinkling. The cookies are made by pulsing the almonds, cornstarch, and confectioners sugar in a food processor, then whisking the egg whites with salt and gradually adding granulated sugar until stiff peaks form. The almond mixture is then folded in and the cookies are dropped onto parchment-lined baking sheets and sprinkled with turbinado sugar. They are baked at 300 degrees Fahrenheit for 15 minutes, then the oven temperature is reduced to 200 degrees Fahrenheit and the cookies are left in the oven until completely dry and clear, about 25 to 30 minutes more. The cookies should be allowed to cool briefly on the baking sheets before being transferred to a wire rack to cool completely. They can be stored in an airtight container for up to 3 days.