Title: Amaretti Cookies
Categories: Cookie Text
Yield: 4 Servings

1 1	/4 c	blanched and lightly toasted
:		almonds
3	/4 c	powdered sugar
	2 t	s all-purpose flour
	2 l	g egg whites
1	/3 c	granulated sugar
	1 t	s grated lemon zest
	1 t	s almond extract

In a food processor, grind the almonds to a powder by pulsing off and on to keep the powder loose. Mix the almonds with the powdered sugar and flour. In a separate a bowl, beat the egg whites to soft peaks. Gradually beat in the granulated sugar until stiff. Fold in the lemon zest and almond extract. Pipe the mixture with a pastry bag using a round 1/4-inch tip into 1 1/2-inch rounds onto baking sheets lined with lightly buttered waxed paper or parchment. Bake in a preheated 275-degree oven for 1 hour, checking to make sure the amaretti don't brown. Turn off the oven and let the amaretti dry out for an additional hour--they should be very crisp. Store them in an airtight container in the refrigerator or freezer.

Yield: Approximately 24 cookies

Recipe By :COOK'S CHOICE SHOW #CH1215

Date: Fri, 18 Oct 1996 12:45:37 ~0400

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