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Amaretti Cookies
 I have to make a disclaimer. I really only made these cookies to use in the meyer lemon semifreddo that I am making tomorrow. However, that is not to say that they were not delicious in their own right. They are light, as would be expected from a macaron relative, but they also have a nice crunch from the ground almonds in the dough. I love the flavor of almond in just about anything, and these really tasted like almonds, which is definitely a good thing in my opinion. I cannot wait to see how they taste inside of the semifreddo. They were quite scrumptious sandwiched with the meyer lemon sorbet that I made earlier today, and I would imagine that a number of fillings, maybe a chocolate ganache or a lemon curd even, would be equally tasty. In my mini food processor, which is much more appealing than the large food processor, I ground together a cup of toasted almonds, powdered sugar, and a tablespoon of flour. I whisked room temperature egg whites in my stand mixer until they were foamy. Once they had reached the correct consistency, I added a pinch of cream of tartar and continued whisking them until they held stiff peaks. I added six tablespoons of granulated sugar, one tablespoon at a time, to the mixer while it was running. Once the sugar was completely incorporated, I added a teaspoon of almond extract. Most recipes generally call for a smaller amount of almond extract, so the fact that this recipe called for the use of almond extract with a heavy hand helped to develop the intense almond flavor in the cookies. I folded the ground almond mixture into the whipped egg whites with a rubber spatula. I filled a large plastic bag with the cookie dough. I snipped of the end of the bag with scissors and piped mounds of dough that were one inch in diameter and 3/4 of an inch high onto parchment-lined baking sheets.  I slid the baking sheets into the ovens, which were set at 300 degrees, and set the timer for thirty-five minutes. After the thirty-five minutes had passed, I turned the ovens off and let the cookies continue to set up and brown for another twenty minutes. I took the cookie sheets from the ovens and swiftly removed the cookies from the baking sheets. As I said with the lemon sorbet, these cookies really were a nice foil to all of the rich foods I have been consuming for the past week. Their crunchiness would be great dipped into a cup of coffee or eaten alongside a mug of hot cocoa. In the future, these would make great gifts, as they would hold up well in packages.  related searches : Amaretti
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