pistachio amaretti
These cookies are crisp on the outside,
chewy on the inside, and a subtle shade
of green all over. Pistachios are grown
in Sicily, so it’s traditional for Sicilians
to make amaretti with them instead of
almonds. If you can’t find skinned pis-
tachios, removing the peels is a bit of a
chore but worth it to get pure pistachio
taste. These cookies are not as crisp as
store-bought, but baking them longer
will make them crispier. Yields 32 cookies
71/2 oz. shelled unsalted pistachios,
preferably skinned (11/2 cups)
1 cup granulated sugar
2 large egg whites
1 tsp. pure almond extract
Nonstick cooking spray
confectioners’ sugar for dusting
If the pistachios have skins on them, place
them in a heatproof bowl and pour boiling
water over them. let sit for 4 minutes, then
drain. Wrap the nuts in a clean kitchen towel
and roll them back and forth to loosen the
skins, then finish skinning them by hand.
Place the pistachios and sugar in a foodprocessor. Process until the nuts are very
finely ground but not pasty, 30 to 60 seconds.
1
2
With the motor running, pour in the egg
whites and almond extract. Process until
the mixture balls up around the blade and
then relaxes into a thick, sticky paste, about
30 seconds^1. It should be thick enough to
scoop with a spoon.
line two large baking sheets with
parchment, and coat the parchment with
cooking spray.
Using two teaspoons, drop heaping
spoonfuls of the paste in mounds onto the
baking sheets (about 2 tsp. per mound),
leaving 2 inches of space between (about
16 per baking sheet). Smooth and round out
the tops with lightly moistened fingers^2 , but
don’t press down or flatten the mounds. let
sit, uncovered, for 1 hour.
meanwhile, position a rack in the center of
the oven and heat the oven to 300°F.
Bake the amaretti, one sheet at a time,
until they are just set on top and beginning
to color, 15 to 20 minutes. Transfer the
baking sheets to cooling racks and let cool
completely.
Dust lightly with confectioners’ sugar. The
amaretti will keep for 1 week in an airtight
container at room temperature.handling the dough
Use a food processor to mix the dough until it
balls up around the blade.Place spoonfuls of dough 2 inches apart and
lightly smooth the tops.FInecOOkIng.cOm 81