Chef Slade Grove shares his recipe for gluten-free Amaretti Cookies delicious enough for dessert or to use as croutons in a salad.
Recipe: Amaretti Cookies
What you need:
Piping bag fitted with an 8PT round tip.
225g of Almond Paste (canned is easier to work with)
200g of super fine baker's sugar or castor sugar
2 large egg whites
NOTE: You can actually make your own super fine sugar by placing regular cane sugar in the food processor and processing it for about 30 seconds or until is ground to a very fine texture.
Preheat oven to 325 degrees F.
Place your almond paste and sugar in the food processor and pulse about 6 to 8 times in 2 second bursts until they are combined then add in your egg whites and pulse an additional 6 to 8 times in 2 second busts until well combined. Your cookie batter is done. Scoop out batter into your piping bag and position yourself in front of the lined cookie sheet. Pipe the batter into one inch discs (1″) and leave one inch (1") of space between them.
Place in oven and bake 9 to 12 minutes until just slightly brown around the edge and light brown on top. For a more crunchy cookie, bake 12 to 15 minutes or just deep brown. The shorter bake time will produce the perfect cookie - slightly crunchy on the edge with a soft chewy center.