Coffee lovers, meet your new favorite cookie. These things are dynamite with an afternoon cup, just small enough and and light enough that you won’t feel guilty crunching your way through a couple of them with your three o’clock pick-me-up. They store well, which means a batch will last you a week or two, and who knows? You may find them handy for crushing and sprinkling over some cut fruit or a little sorbet. They’re handy for all sorts of things. Start yours by preheating your oven to 350 degrees Fahrenheit and assembling your ingredients.
Begin by puliverizing the almonds. Combine them with the powdered sugar and the cornstarch (corn flour) in the bowl of a food processor.
Process them for about 45 seconds until they’re a meal-like consistency. Once the mixture starts creeping up the sides of the bowl you know they’re about as fine as they’re going to get.
Next prepare the meringue. Put the egg whites and salt in the bowl of a mixer fitted with the whip. If the wire loops don’t reach all the way to the bottom of the mixer bowl, squeeze them until they do.
Whip the whites until they’re foamy. Then add the sugar in a steady stream.
Whip them to the “bird’s beak” stage, which might take as much as 15 minutes depending on the speed of your mixer.
When the meringue is finished, whip in the amaretto and almond extract.
Add the almond mixture all at once…
…then gently fold it all in.
You’ll have a batter that looks like this:
Load that into a pastry bag with the collar only and pipe blobs about an inch across. Keep the end of the collar about 3/4 inch off the surface of the sheet pan. You can use parchment like I’m using or simply grease a sheet pan.
Tap down any points with a moistened finger.
Bake them about 15 minutes until they’re a light brown, then turn off the oven, prop the door open an inch or so with the hand of a wooden spoon. Half an hour later you’ve got yourself some amaretti.
Store them in an airtight container for a week or more.