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Sicilian Amaretti




Source of Recipe


Internet


List of Ingredients




1 1/2 cups whole blanched almonds
1 1/4 cups sugar
2 tablespoons egg white (from 1 large egg)
1 to 2 teaspoons water
Whole unblanched almonds for decoration


Recipe



Place almonds and sugar in food processor bowl fitted with metal blade and process, pulsing on and off, until very finely ground. Scrape inside of work bowl with metal spatula. Add egg white in 4 additions, pulsing between additions, until paste is smooth and firm. If paste is dry, add water in 3 or 4 additions and pulse smooth.

Scrape paste from food processor to work surface and roll into 12- inch cylinder (flour hands if paste is sticky). Cut into 1/2-inch slices, making 24 equal pieces. Roll each into small ball, flatten slightly and arrange on baking sheet lined with parchment paper, leaving at least 1 inch between macaroons. Press whole unblanched almond into center of each macaroon.

Bake at 375 degrees until lightly colored but still moist, about 15 minutes. Cool macaroons on pans. Remove from parchment paper and store in tin.

Makes 24 large macaroons.