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Date: | Sun, 17 Sep 2000 08:47:03 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
I haven't made this recipe yet, so please don't ask for tips! I am just
forwarding it from a friend who made these for me when our bookclub met at
her house - they are incredibly delicious, and no one realized they were
gluten-free. :)
Enjoy.
Chris
Minneapolis, MN
Amaretti
4 c slivered almonds (fresh imperative)
2 c sugar
Grind until very fine (not a paste). (I use my little food chopper, 1/2
cup of almonds and 2 T sugar at a time.) Put aside.
4 egg whites
1 t almond extract
Beat until stiff, soft peaks form. Fold in a small amount of almond
mixture at a time (1/2 cup?). Using a 1.5 inch cookie scoop, place on
parchment-lined cookie sheets. Let dry for 2 hours. Sprinkle with
powdered sugar (optional). Bake at 300 for 20-25 minutes, until the edges
are golden. Makes about 3 dozen cookies.
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