Featured in: Sometimes You Feel Like a Nut
Amaretti are traditionally made by Italian Jews for both Purim and Passover, but you can, of course, serve them at any time of year with a cup of tea or coffee. Unlike most other Italian macaroons, amaretti di Saranno are usually made with apricot kernels rather than bitter almonds. Apricot kernels are available in most Chinese stores and some health stores, as they are very rich in vitamin B-17. If unavailable, you can use sweet almonds and a few drops of bitter almond essence instead.
- 1 ¾cups sweet almonds, blanched
- ¼cup apricot kernels, blanched
- 1cup caster sugar
- 2large egg whites
- Powdered sugar for dusting
Yield: Makes about 36 cookies
- Step 1
Place the almonds and apricot kernels in a food processor or blender and process until they are finely ground.
- Step 2
Beat the egg whites until they are stiff, then gradually fold in the caster sugar, ground almonds, and apricot kernels. Mix well to make a fairly stiff paste. Shape into small balls about 1 inch in diameter. Flatten them slightly and arrange side by side on a well-oiled baking sheet that has been dusted with flour. Bake in a preheated 325-degree oven for 12 to 15 minutes or until pale golden. Remove from the oven and set aside to harden.