Cookie Jar: Amaretti CrispsSheri Silver
While I like to cook, I live to bake.
And when it comes to baking, my very favorite thing to bake is a batch of cookies.
Cookies are my jam, and I thought it would be fun to share one great cookie recipe with you every month (or maybe even more!).
These will not be fancy, complicated cookies — no. These will be easy for even the novice baker to execute, with ingredients that are readily sourced or even in your pantry right now. While some recipes require delayed gratification, cookies most definitely should not. I want you to get to the finish line as quickly as possible, and enjoy those cookies with your family (or hoard them for yourself, no judging).
You’ll want your kitchen to be well-stocked, so take a look at Lindsey’s post on baking “basics” — you’ll be at the ready to make most of the recipes I’ll be posting here.
So let’s get started!
I clearly have almonds on my mind after doing an almond round-up last week, so this recipe practically leaped off the page, screaming, “Make me now!”
These crispy-chewy rounds came together very quickly and easily, and are light, yet full of flavor — perfect with a cup of tea or tall glass of milk.
adapted from Martha Stewart’s Cookies
Prep time: 20 minutes
Cook time: 10 minutes
1 3/4 c. sliced almonds (about 5 1/2 oz.), toasted in a 325 degree oven for 10 minutes and cooled
1 c. confectioner’s sugar
2 egg whites, room temperature
1/2 t. almond extract
Line 2 baking sheets with parchment paper; set aside.
Pre-heat oven to 350. Place toasted almonds and sugar in a food processor and process till finely ground. Transfer to a bowl. Place egg whites in the bowl of an electric mixer fitted with a whisk attachment. Beat on low till the surface is covered with tiny bubbles. Increase speed to medium till you see tracks form, and then increase speed to high till stiff peaks form (read here for more on how to beat egg whites).
Fold egg whites into almond mixture; fold in almond extract.
Transfer mixture to a pastry bag fitted with a 1/2″ plain tip (I used an Ateco #5 tip; you could also use a zip-loc bag with a 1/2″ opening snipped in the corner).
Pipe ten 2″ rings on each sheet. Bake, rotating sheets half-way through, till cookies are light golden brown (about 10 minutes). Slide cookies, still on the parchment paper, onto wire racks to cool completely.
Store cookies in an airtight container for up to 2 days.