Soft in the center, crunchy on the outside, these Italian almond macaroons, better known as amaretti, are sweet cookies that can be served as a pleasant accompaniment to coffee, espresso or as a light dessert or a cookie treat.
1 cup - Blanched almonds
4 drops - Pure almond extract
2/3 to 3/4 cup - Sugar
1 - Egg white, from a large egg
Little confectioners sugar for dusting
1 ) Using a blender or food processor, finely grind blanched almonds in batches.
2 ) Combine almonds with almond extract, sugar and lightly beaten egg white. Combine mixture well into a dough with hands.
3 ) With moist hands, form very small dough balls.
4 ) Place balls at least 1'' apart on baking sheet, which is lined with parchment paper.
5 ) Preheat oven at 300 F. Place baking sheet in middle rack and bake for 15 to 20 minutes. Take care to see the macaroon do not brown. Should be white in color. By 20 minutes the macaroons will be done. Still soft to touch.
6 ) Take out of the oven to cool. Using fine sieve, dust cookie with confectioners sugar while still warm. Cool completely before removing from baking sheet. Store in airtight container.
Serve with coffee or as a light dessert.