Orange Amaretti
Orange Amaretti Cookies photo: Scott Goodwin
Based on the popularity of our Pignoli (pine nut cookies) at Sweet Maria’s, I worked on many variations of the classic almond macaroons. I was convinced at one point that given the chance, these macs could surpass the pretty little French macrons that get all the attention. I still think they are special, baking and sampling them whenever I can. They are naturally gluten free, although this recipe, developed for Intermezzo has the addition of almond flour for a bit more chewiness.
ORANGE AMARETTI
MAKES 24
These cookies are deliciously gluten free.
10 ounces almond paste, broken into small pieces ( see sidebar)
1/2 cup almond flour
1/2 cup confectioners sugar, plus additional for coating
2 tablespoons orange marmalade
1 egg white
Grated zest of one orange
Preheat oven to 350 ℉
In the bowl of a stand mixer, ( or with a hand mixer) combine almond paste, almond flour, and confectioners sugar. Mix on low speed until mixture is crumbly.
Add orange marmalade, egg white and zest. Mix for 2 minutes on medium speed to make a sticky, dough.
Roll dough into 1-inch balls. If dough is too sticky to handle, dip fingers into water for easier rolling.
Roll into additional confectioners sugar. Place cookies on a parchment lined cookie sheet, spacing each 2 inches apart. Gently press the tops of cookies .
Bake 10 to 12 minutes or until edges of cookies are lightly browned. Remove cookie sheet from the oven. Let cookies cool on parchment paper for easiest removal.
When cookies are cool, use a metal spatula to loosen them from parchment paper.
Store in an airtight container.