For dessert, Minoo prepared an Italian cookie called Amaretti Cookie at the South Arm Community Kitchen.
The Amaretti Cookie is chewy and has a strong flavour of almond. Minoo told us this cookie bakes better in a convection oven with even heat circulation.
- 2 1/2 cups almond flour or 3 cups of blanched slivered almonds, finely ground up
- 1 cup granulated sugar
- 3 egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Source: this recipe is adapted from simplyrecipe
Makes about 30 cookies
|Preheat oven to 300F and line baking sheets with parchment paper.Separate the egg whites.
|In a food processor, mill together the almond flour and sugar.
Add vanilla and almond extract if you desired.
|Add egg whites, one at a time and pulse to combine.
Continue to process until the dough is smooth.
|Place teaspoon of the dough on the parchment lined baking sheet.
You may use a piping bag to the job.
|The piping bag makes nice round cookies.
Bake for 24 to 30 minutes or until golden brown.
Cool completely before serving.
They will be slightly chewy at first, but they will be nicely crispy as a day or two goes by.
Store in cool, dry place.