Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: Italian
Serves: 40 pcs
Ingredients/ Συστατικά
  • 285 gr. almond flour
  • 130 gr. sugar
  • 43 gr. caster sugar
  • Pinch of salt
  • 2 large egg whites
  • ½ tsp almond extract
  • 1 cup caster sugar for coating them
Instructions/ Εκτέλεση
  1. In your stand mixer put the paddle and add the almond flour, sugars, and salt.
  2. Add the egg whites and the almond extract, and mix until a dough is gathered around the paddle.
  3. Form the dough into a ball, wrap it in cling film, and put it in the fridge for at least 1 hour.
  4. I left it overnight.
  5. Preheat oven to 160°C / 325°F.
  6. Take a baking tray and cover it with parchment paper.
  7. Take a piece of dough about 3 cm / 1 in. and form it to a ball.
  8. Repeat with the rest of the dough.
  9. Put the caster sugar into a shallow bowl.
  10. Drop the dough balls into the sugar as you go and cover them with it.
  11. Place them on the pan, leaving a space among them.
  12. Gently press down on each ball to flatten just slightly.
  13. Bake them for 15 to 20 minutes.
  14. Remove them from the oven, and let them cool completely.
Notes/ Σημειώσεις
First we make the amaretti and the chocolate mousse and finally the zabaglione cream.
Recipe for the amaretti from King Arthur's Flour.
Recipe by Culinary Flavors at