Sardinian Style Amaretti Cookies
http://www.experiencesardinia.com/amaretti-cookies.html
The Best Authentic Italian Recipe for Traditional Soft Cookies
Italian Amaretti cookies recipe ... Sardinian style!
This amaretti recipe makes about 13-14 amaretti.
Ready to start? Great!
Utensils
Mixing bowl
Baking trays
Grease proof paper
Dish for the sugar, to roll raw cookie in.
Cup of cold water (for wetting palms of your hands)
Food processor (if you decide to blanch your own , how to blanch almonds will help you with this process)
Ingredients
250g/9oz Sweet almonds
25g/1oz Bitter almonds or 2 drops of almond essence
200g Granulated sugar
½ Small Lemon rinds grated
160g to 180g Egg whites (one egg white wieghs about 30g so you will need about 5-6 eggs depending on the size)
Extra Sugar
Method
Pre-heat oven to 160 °C (330 °F)
Place almonds, sugar and lemon rinds in a mixing bowl
Add egg whites a little at a time (remember to leave some! for more info about adding egg whites and corrections see my cookie recipe)
Amaretto cookies prefer to be mixed by hand. (so, pull up your sleeves and give them a good mix!)
Once you have bound all the ingredients...
palm of hand with sugar
Dampen the palms of your hands with a little water and press them into sugar
This helps to prevent the mixture sticking to your hands.
rolling the amaretti in sugar before baking
Roll a small quantity of mixture ( roughly the size of a ping pong ball )
Roll the ball in the dish of extra sugar
Place on the baking tray
Place in a pre-heated oven 160 °C
What are you looking for? A perfect amaretto should;
slightly rise
be a nice dome shape
full of crakes on the surface
The photo below shows how the cookies should look after about 10 minutes in the oven
half baked amaretti cookies
They take about 20-25 minutes. When they have a nice even golden colour then they are ready.
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http://www.playingwithflour.com/2011/10/chiffon-cake.html
recipe america's test kitchen chiffon cake
Chiffon Cake
From the show, Cook's Country From America's Test Kitchen on PBS
- Approximately 10 servings -
5 eggs, separated
1 teaspoon cream of tartar
2 tablespoons sugar
1 1/3 cups cake flour
1 cup and 6 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable or canola oil
3/4 cup water
1 tablespoon vanilla extract
Preheat oven to 325 degrees. Place egg whites along with cream of tartar in the bowl of a stand mixer. Whip with the whisk attachment on medium-high speed until it reaches soft peaks. Continuing on medium-high, gradually add 2 tablespoons of sugar and whip the whites until they are just stiff and glossy.
In a large bowl, combine the cake flour, sugar, baking powder and salt with a whisk. In a medium bowl, whisk together the yolks, oil, water, and vanilla. Add the wet ingredients to the dry and mix (with the whisk) until just smooth.
Whisk 1/3 of the whipped egg whites into the batter to lighten it up. Then add the remaining whites, a few spoonfuls at a time, and gently fold in. Avoid over-folding so do not fully incorporate one installment of whites before adding the next.
When all the whites have been folded in, pour the batter into the untreated angel food cake or tube pan. Bake for 55-65 minutes, or until a cake tester or toothpick inserted into the cake comes out clean.
Turn the cake upside down (over a bottle if your pan does not have "legs") and cool for about 3 hours. Remove the cake by running a knife around the pan, angling the knife towards the pan to try and get the full crust on the cake.
***
AMERICA'S TEST KITCHEN
COOK'S COUNTRY
Lemon Chiffon Layer Cake
Our Lemon Chiffon Layer Cake has enough structure to stand alone or serve as the base for our Blum's Coffee Crunch Cake.
WHY THIS RECIPE WORKS
Lemon zest and juice add a refreshing citrus twist to classic chiffon cake. To make the cake light and airy, we gently folded whipped egg whites into the batter. We used plenty of egg yolks and butter to ensure that the final cake was rich and tender.
Makes one 9-inch cake layer
INGREDIENTS
1 cup (7 ounces) sugar
1 ¼ cups (5 ounces) cake flour
1 ½ teaspoons baking powder
¼ teaspoon salt
5 large eggs (2 whole, 3 separated), room temperature
6 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla extract
1 teaspoon grated lemon zest plus 2 tablespoons juice
You will need a cake pan that is at least 2 inches high for this recipe.
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease light-colored 9-inch round cake pan, line with parchment paper, grease parchment, and flour pan. Set aside 3 tablespoons sugar. Whisk flour, baking powder, salt, and remaining sugar together in large bowl. Add 2 whole eggs and 3 yolks, melted butter, vanilla, and lemon zest and juice and whisk until smooth.
2. Using stand mixer fitted with whisk attachment, whip remaining 3 egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add reserved sugar and whip until glossy, soft peaks form, 1 to 2 minutes. Stir one-third of whites into batter to lighten; gently fold remaining whites into batter until no white streaks remain.
3. Pour batter into prepared pan. Bake until toothpick inserted in center comes out clean, 30 to 40 minutes, rotating pan halfway through baking. Let cake cool in pan on wire rack for 10 minutes. Remove cake from pan, discarding parchment, and let cool completely on rack, about 2 hours.
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