Bakery Style Italian Amaretti Cookies Recipe

How to make it

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• Position the racks in the upper and lower thirds of your oven.
• Heat the oven to 375°F.
• Dab the corners of two jellyroll pans lightly with butter and line with baking parchment or waxed paper.
• Lightly butter the parchment or paper.
• Put the almonds, 1/4 cup of the sugar, and the cinnamon in the work bowl of a food processor fitted with the steel blade.
• Process until the mixture begins to clump together.
• This should take from 45 to 60 seconds.
• This is an important step; when the almonds are very finely ground, the cookie will have a chewy texture.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks at medium speed.
• Increase to medium-high and beat until thickened and lightened in color, about 1-1/2 to 2 minutes.
• Add the remaining 1/2 cup sugar slowly, taking about 1 minute. Mix for another 30 seconds.
• Beat in the vanilla and almond extracts.
• Reduce the mixer speed to low and add the almond mixture in two parts.
• To make the glaze, place the eggs and the Amaretto in a low, flat dish (like a pie plate), and whisk to blend.
• In another low, flat dish, combine the crushed almonds and the sugar.
• Shape the dough into 1-inch balls.
• Roll each ball in the egg mixture, then in the almond-sugar mixture. Repeat the dipping procedure, then place the dough balls on the prepared pans.
• Bake the cookies for about 10 minutes, or just until the bottoms are lightly browned.
• To ensure even browning, toward the end of the baking time, rotate the pans from top to bottom and from front to back.
• Do not overbake.
• Let sit in the pans for 4 minutes, then remove to cooling racks.
• The cookies can be stored in an airtight container, layered between strips of waxed paper, for up to 3 weeks, or frozen.