Biscuits Lefevre-Utile 1897
Alphonse Mucha
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Cookie Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Amaretti Lutzoni

“Love and scandal are the best sweeteners of tea.”
~ Henry Fielding, 'Love in Several Masques'

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Amaretti Lutzoni
Gourmet July 1992

4 1/2 cups blanched whole almonds (about 1 1/2 pounds)
3 1/2 cups sugar
1 teaspoon freshly grated lemon zest
4 large egg whites
About 80 blanched almond halves or eighty 1/4-inch pieces
of candied orange rind for garnish if desired

In a food processor grind the whole almonds with 3 cups of the sugar and the zest until the mixture is powdery and transfer the mixture to a large bowl. In another bowl beat the whites with a pinch of salt until they hold soft peaks and fold them into the almond mixture gently but thoroughly. (The mixture will have the texture of wet sand.) Form heaping teaspoons of the mixture into balls, roll the balls in the remaining sugar, shaking off the excess, and arrange them about 2 inches apart on buttered and floured baking sheets. Flatten the balls to a 1/2-inch thickness and gently press 1 of the almond halves or pieces of orange rind into each one. Bake the amaretti in a preheated 300-degree F. oven, switching the baking sheets after 15 minutes, for 30 minutes, transfer them to racks, and let them cool. The amaretti keep for 3 weeks in airtight containers. Makes about 80 amaretti.

Featured Archive Recipes:
Two Amazing Almond Cookies (Julia Child) 
Spiced Almond Biscotti
 

Index - Cookie Recipe Archives
Recipe Archives Index