my favorite cookie recipe: AMARETTI These are the easiest cookies to make!


10 oz blanched almonds or Trader Joe’s almond meal

12 oz superfine sugar or C&H Baker’s Sugar

1 oz All Purpose flour, sifted

4 egg whites

few drops almond extract or vanilla

1/4 tsp grated lemon rind


Set aside 2 tbsp of the sugar. Throw the rest into a food processor with the almonds and the flour. Process till the almonds are finely ground (or substitute Trader Joe’s almond meal). Transfer to a bowl.

In another bowl, lightly whisk the egg whites, then add the almond extract or vanilla and lemon rind. Add the egg mixture gradually to the almond mixture, till it is smooth and soft and holds its shape.

Place small spoonfuls on a parchment-lined baking sheet; space them well apart. They will spread to twice its size. Sprinkle with the remaining sugar.

Bake in a 350°F oven for about 12 to 15 minutes, till lightly browned. Let cool completely on the parchment paper before removing to a rack.

Longer bake will result in crunchy cookie; shorter bake makes a chewy cookie.

Courtesy of Cynthia Sasaki


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