Espresso Amaretti Cookies

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Espresso beans

• Refrigerated

  • 2 Egg whites, large

• Baking & Spices

  • 2/3 cup Confectioner sugar
  • 1 tbsp Cornstarch
  • 1 pinch Salt
  • 4 tbsp Sugar, regular
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1 1/2 cups Almonds

Found on twopurplefigs.com

Description

Ingredients

• 1½ cups of Almonds
• ⅔ cup Confectioner Sugar
• 2 tablespoons of espresso beans
• 1 tablespoon of Cornstarch (optional, to add extra stability to the cookies)
• 2 Large egg whites
• pinch of salt
• 1 teaspoon of vanilla
• 4 Tablespoons of regular sugar

Directions

• Preheat the oven to 300 degrees F.
• Place the almonds, confectioner sugar and espresso beans in a food processor and pulse the mixture until its powdery smooth.
• In the meantime, start beating the egg whites with clean beaters in a clean bowl --MAKE SURE no traces of egg yolk are in the bowl or beaters.
• TIP: Wipe the bowl and beaters with a paper towel thats soaked in vinegar to make sure no traces of fat remain.
• When the egg whites begin to foam, add in the pinch of salt, vanilla and the granulated sugar one tablespoon at a time while beating the egg whites.
• Continue beating the egg whites until the merengue starts to form and it reaches stiff peaks. A mixture thats airy and stiff, and sticks to the bowl.
• At this point, using a rubber spatula, add in the almond-sugar-espresso mixture in 3 additions while folding gently.
• Place the batter in a piping bag and start piping rounds on a parchment lined baking sheet. Pipe rounds of cookies about an inch in diameter and half an inch in height.
• Bake the cookies for 20-22 minutes until puffed and the edges look set and firm.
• Turn off the oven, open the oven door slightly and leave the baking sheet inside the oven with the cookies to cool down for about 30 mins before removing them from the oven.
• Serve the cookies dusted with more confectioner sugar.