As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
This recipe, from Elayne Kitchen in Norwalk, Connecticut, is her delicious variation of her daughter Bonnies Italian amaretti, airy cookies. Source: Martha Stewart Living, February 2000. Makes about 5 dozen. Yield. Ingredients: 4 cups blanched almonds, 2 cups granulated sugar, 4 large egg whites, 1 teaspoon pure almond extract, Confectioners sugar, for dusting. Instructions: 1. Line triple baking sheets with Silpat liners. 2. In a food processor, combine almonds and granulated sugar until finely ground. Transfer to a medium bowl. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Add almond extract. Gently fold egg white mixture into almond mixture to form a thick paste. 3. Drop dough by rounded teaspoonfuls onto prepared sheets, spacing about 1 1/2 inches apart. Dust with confectioners sugar and let stand at room temperature to dry for 2 hours. 4. Position racks in the center of the oven and preheat to 300 degrees. Transfer sheets to oven and bake amaretti until edges are golden and cookies are firm, 20 to 25 minutes. Transfer cookies to racks to cool. Dust with confectioners sugar. Repeat with remaining dough.
27.04.2023 @ 05:40
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
This recipe, from Elayne Kitchen in Norwalk, Connecticut, is her delicious variation of her daughter Bonnies Italian amaretti, airy cookies. Source: Martha Stewart Living, February 2000. Makes about 5 dozen. Yield. Ingredients: 4 cups blanched almonds, 2 cups granulated sugar, 4 large egg whites, 1 teaspoon pure almond extract, Confectioners sugar, for dusting. Instructions: 1. Line triple baking sheets with Silpat liners. 2. In a food processor, combine almonds and granulated sugar until finely ground. Transfer to a medium bowl. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Add almond extract. Gently fold egg white mixture into almond mixture to form a thick paste. 3. Drop dough by rounded teaspoonfuls onto prepared sheets, spacing about 1 1/2 inches apart. Dust with confectioners sugar and let stand at room temperature to dry for 2 hours. 4. Position racks in the center of the oven and preheat to 300 degrees. Transfer sheets to oven and bake amaretti until edges are golden and cookies are firm, 20 to 25 minutes. Transfer cookies to racks to cool. Dust with confectioners sugar. Repeat with remaining dough.