Our former neighbors just had a baby boy, and I wanted to bake something nice for them. I rifled through my recipes looking for something easily transportable (no tippable cupcakes or delicate layer cakes) but special. And then I thought of the macaroon-like chewy amaretti sandwich cookies from Gourmet that Iâ€™d seen on a few blogs recently. Even though they look dainty, they were delicious, easy, and cute as can be — but also sturdy enough to put in a box to send to someone. –Lisa C. Click for the recipe!
chewy amaretti sandwich cookies
Note: The orginal recipe calls for Â¾ cup sugar, but I reduced it to Â½ a cup, with great results â€” they were still very sweet.
(Makes about four dozen cookies, two dozen if you sandwich them)
1 (7-ounce) tube pure almond paste (not marzipan)
1/2 cup sugar
Pinch of salt
2 egg whites, room temperature (let them sit out for least 30 minutes)
Preheat your oven to 300Â°F and place racks in the upper and lower thirds of your oven. Line two large sheet pans with parchment paper.
Pulse almond paste, sugar and salt in a food processor until broken up, then add egg whites and puree until smooth. Transfer batter to pastry bag fitted with a 3/8-inch tip, or cut the corner off of a resealable plastic bag. Pipe 3/4-inch rounds (1/3 inch high) about 1-inch apart in pans. Dip a fingertip in water and gently tamp down any peaks.
Bake, rotating and switching position of pans halfway through, until golden and puffed, 15 to 18 minutes.
Let cookies cool in their pans. Once cool, you can cleanly remove them from the parchment. (If you have trouble, try dabbing a bit of water on the underside of the parchment. They should come off cleanly.)
You can eat the cookies as-is, or make them into sandwich cookies by spreading some jam (raspberry or marmalade would be nice), lemon curd, or ganache in between two cookies. To make ganache, melt 4 oz. chocolate chips with a splash of cream in a saucepan and let cool.