Lookig for this Italian cookie recipe

Does this cookie sound familiar to anyone? I do not know what it is called, but I do know it is an Italian cookie. The person who served the coolie did not know it's name and had thrown away the bag for them. It is a small crispy, crunchy cookie. Very airy, but crisp. It had an amaretto flavor, also seemed like it to be meringue-like in taste. It baked up solid on the outside, but full of holes in the middle. It did not have nuts. It was very sweet and so delicious.

Any ideas?

Thanks for you help D~

Reply to
Annaid
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Thank you!

D~

Reply to
Annaid

Might be amaretti cookie. Roy

Reply to
Roy Basan

Sounds like Biscotti. Or what we Jews call Mandelbrot.

(There's a line in the play "Collected Stories" where the teacher offers her student some Mandelbrot and the student asks what it is, and the teacher replies "Biscotti that got religion".)

Reply to
Davida Chazan - The Chocolate Lady

Well Davida, we Christians/Protestants/Catholics/Atheists and I believe 7= th day Adventists from Germany, call it the same.;-)

But it's not very common there, except in Areas where the old Romans were= an occupying force once, for instance the Rheinland.

Of course, the Italians could have well learned it from the Muslims, sinc= e they were masters with almond cookery.

I think that cookie (actually twice baked bread) has a Multi-Kulti Religi= on.

Notwithstanding that she probably means maccaroons/amaretti/amarettini, a= lso Arabic in origin.

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D REZKONV-Rezept - RezkonvSuite v0.96b

Titel: MANDELBROT AUS DEM RHEINTAL Kategorien: Backen, Geb=E4ck, Xmas Menge: 1 Rezept

250 Gramm Mehl 250 Gramm Mandeln 250 Gramm Rosinen 250 Gramm Zucker 5 Eier 1 Prise/n Zimt 1 Prise/n Nelken 1 Schuss Rum

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D 1997 S=FCdwestfunk Mainz -Erfasst *RK* 09.11.99 von -Ilka Spiess

Die H=E4lfte der Mandeln mit der Schale mahlen. Die andere H=E4lfte ohne Schale schneiden. Den Zucker mit den Eiern verr=FChren. Mandeln, Rosinen, Zimt, Nelken, Rum und Mehl hinzugeben. Die Teigmasse auf das mit Backpapier belegte Blech streichen. Bei Bedarf kann die doppelte Menge genommen werden. Backzeit ungef=E4hr 25-30 Minuten bei

180 Grad. Nach dem Erkalten das Mandelbrot vom Backblech nehmen und in kleine W=FCrfel schneiden.

=3D=3D=3D=3D=3D

-- Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)

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"Don't cry because it's over, Smile because it Happened" _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/

Reply to
H. W. Hans Kuntze

I don't know how to spell it, but i think it's "pizellies" ? they are flat kind of wafer like, big, with holes and comes in lots of flavors. try your local italian restaurants. They may know what you are looking for.

good luck

ds

Reply to
Diem Sellers

Caterina Casola's Family Recipe Makes 150 pizzelles

6 eggs 1/2 cup vegetable oil 2 teaspoons vanilla or anise extract (pure) 3 cups all purpose flour 2 teaspoons baking powder 1 1/2 cups sugar

  1. Beat the eggs until smooth. Add the oil and vanilla or anise extract. Onto the mixture, sift the flour and baking powder. Add the sugar and blend vigorously all of these dry ingredients into the egg mixture until smooth. The mixture will be sticky and stiff. Test by dropping the mixture from a small teaspoon or demi-tasse spoon. As needed, add a few tablespoons of water so that the mix drops conveniently as a ribbon in two to three seconds. If the mix is too thin, add a few tablespoons of flour.

  2. Set the Color Control Dial of the Pizzelle Pro® to about 3 - 3 1/2 and bake using the red/green light cycle for timing. Alternatively, bake for approximately 45 seconds, open the lid briefly to examine the color, and bake longer as desired to create a darker/browner surface. The baking time can be shortened slightly by increasing the Color Control Dial reading about 1/2 unit.
Reply to
Snowfeet1

Thank you for this recipe. I have a pizzelle maker but have never made them. I will have to try this recipe.

The cookie I was looking for is called an amaretti. Trying many different recipes. Still looking for the perfect cookie.

D~

Reply to
Annaid

-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Almond Macaroons (Amaretti) Recipe By: Category: Cookies Main Ingredient: Cuisine Style: Yield: 24 Servings Preparation Time: 0:00 Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]

---------- ------------ ---------------------------------------------- 1 1/3 cup (8 ounces) blanched Almonds (see note below) 1 tbsp Confectioners' sugar 2 large Egg whites 1/3 cup Granulated sugar 1 tsp Almond extract

[Preparation]
  1. Preheat the oven to 300-F. Arrange the oven shelves in the middle third of the oven. Line two baking sheets with parchment or aluminum foil, shiny side up.

  1. Grind the almonds with the confectioners' sugar until they become a fine powder. Set aside.

  2. Beat the egg whites until they form soft peaks. Gradually beat in the granulated sugar until the whites are shiny. Fold in the ground almonds and almond extract.

  1. Transfer the mixture to a 14-inch pastry bag fitted with a straight

1/2-inch tube and pipe the mixture out into 2-inch rounds. Bake for 30 minutes, until the cookies are lightly browned and hard. Cool on racks.

Note: Blanched almonds can be bought in most large supermarkets. To make your own, cover almonds with water in a small saucepan. Bring to a boil over medium-high heat. Immediately drain, let cool a bit, and then rub off the skins.

Source: Cooking Vegetables the Italian Way; Judith Barrett ISBN

0-02-009078-1; 1994

These crisp cookies, dense with almonds, are the perfect accompaniment to the tart taste of citrus granite. From: Sallie Krebs Date: 10-07-95

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Amaretti Recipe By: Category: Cookies Main Ingredient: Cuisine Style: Yield: 42 Serving Preparation Time: 0:00 Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]

---------- ------------ ---------------------------------------------- 1/2 lb Canned almond paste 1 cup Sugar 2 large Egg whites Granulated sugar for Dusting

[Preparation] PREHEAT THE OVEN TO 375F. Break the almond paste into small pieces and combine it with the sugar in the bowl of an electric mixer. Mix on low speed until very fine. Add egg whites in 4 additions, mixing about 1 minute between each. Beat the paste until very smooth, about 2-to-3 minutes. Fill a pastry bag fitted with a 1/2-inch plain tube with the mixture. Line 2 cookie sheets or jelly roll pans with parchment paper. Pipe the mixture on the paper in 1-to-1 1/2-inch mounds, about 1-inch apart. Fold a clean kitchen towel into a long strip and moisten the towel with water. Squeeze lightly to eliminate excess water, leaving the towel more than damp. Slap the surface of the Amaretti gently with the towel to moisten them and make the surface smooth. Sprinkle the Amaretti with granulated sugar. Bake about 15-to-20 minutes, until they are well risen, a deep golden color, and their surface is covered with tiny cracks. Remove from the oven and place the pans on racks to cool. To remove the Amaretti from the papers, turn the papers over with the Amaretti still adhering to them and wet the papers with hot water, using a brush. Leave a few minutes, then pull on the papers to release the Amaretti.

HERE ARE 2 VARIATIONS OF AMARETTI: Amaretti di Pinoli: After moistening the piped Amaretti, strew them with pine nuts, sprinkling them on heavily, then pressing lightly with the fingertips so that the pine nuts adhere. Do not dust with sugar. Bake as for the Amaretti. Fior di Mandorla: This variation of Amaretti is popular in Southern Italy and Sicily, where the mixture is sometimes colored green or pink during the mixing. Their rough, craggy appearance is a nice contrast to the smoothness of the standard Amaretti. Prepare the Amaretti, up to, and including, moistening them with the towel. Dust heavily with confectioners' sugar and allow the piped mixture to dry at room temperature, uncovered, at least 12 hours, or overnight. After they have dried, indent each of the piped mounds with the thumb, first and middle fingers of one hand, positioning them equidistant around the circumference, and pinching gently inward, about half way into the center. Bake the Fior di Mandorla at

375F, about 15-to-20 minutes. Cool and loosen the Fior di Mandorla as for the Amaretti.

NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125) From: Fini Brochure; The De'medici Broc

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Amaretti ( Italian Almond Cookies) Recipe By: Category: Cookies Main Ingredient: Cuisine Style: Yield: 48 servings Preparation Time: 0:00 Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]

---------- ------------ ---------------------------------------------- 1 3/4 cup Whole almonds, unblanched (9 ounces) 1 cup Sugar, (7 ounces) 2 tbsp All-purpose flour 1/8 tsp Salt 1 pinch Freshly ground black pepper 4 large Egg whites 1 tsp Almond extract 1/2 tsp Vanilla

[Preparation]
  1. Preheat the oven to 300'F. Line cookie sheets with parchment paper or aluminum foil. If using aluminum foil, butter and flour each sheet.

  1. Spread the almonds in a baking pan and toast in the oven, stirring frequently, 5 to 8 minutes, until evenly brown.

  2. Set aside to cool thoroughly. Transfer to a food processor fitted with a steel blade. Add and finely grind the sugar, flour, salt, and black pepper.

  1. Transfer mixture to a large bowl. Add the egg whites, almond extract and vanilla. Stir a few seconds to combine thoroughly.

  2. Drop by measuring teaspoonfuls onto sheets, spacing about 1 inch apart. Bake on middle oven rack 25 minutes for chewy cookies and 30 minutes for crisp ones.

  1. Transfer parchment or foil to wire racks. Remove amaretti with a spatula only when thoroughly cool.

  2. Store, airtight, in a cool place, for several weeks, or freeze for up to 3 months.

Description: "These delicious little cookies are another kind of almond macaroon-a homemade version of the ones sold wrapped in colored tissue paper and packed in red tins." Yield: "4 dozen" Ratings : Family's Favorite!!!!! 10

Per Serving (excluding unknown items): 70 Calories; 5g Fat (55.7% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber;

0mg Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

From: "ottermum :)"

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Title: Amaretti 2 Recipe By: Category: Cookies Main Ingredient: Cuisine Style: Yield: 40 servings Preparation Time: 0:00 Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]

---------- ------------ ---------------------------------------------- 2 Egg whites 1 1/4 cup Blanched whole almonds 3/4 cup Sugar 1/4 tsp Cream of tartar 1/4 tsp Almond extract 1/4 cup Flaked almonds

[Preparation] In a large mixing bowl let the egg whites stand at room temperature for 30 minutes. Meanwhile, line baking sheets with parchment paper or greaseproof paper. Set aside. In food processor bowl or blender container process or blend whole almonds with 1/4 cup of the sugar until almonds are finely ground. Set aside. Add cream of tartar and almond extract to egg whites. Beat with an electric mixer on medium speed until soft peaks form. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved. Fold in ground almonds. Drop meringue mixture by rounded teaspoons 1 1/2" apart onto the prepared cookie sheets. Sprinkle a few flaked almonds over each cookie. Bake in preheated 300 degree oven for 12-15 minutes or until cookies just begin to brown (centers will be soft). Turn off oven. Let cookies dry in oven with the door closed for 30 minutes. Peel cookies off paper. Store in airtight container in a cool, dry place for up to 1 week.

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Title: Biscotti D'amaretti Recipe By: Category: Cookies Main Ingredient: Cuisine Style: Yield: 1 Servings Preparation Time: 0:00 Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]

---------- ------------ ---------------------------------------------- 3 Eggs 1 Egg white From : Mary Riemerman

[Preparation] 3 1/4 c all-purpose flour 2 1/2 ts baking powder 1/2 c butter; softened 1 c sugar 2 ts lemon peel grated 1/4 ts almond extract 1 pn saffron; opt 1/2 c toasted almonds; chopped

Combine flour and baking powder. In large mixer bowl beat butter and sugar until blended. Beat in eggs, lemon peel, almond extract and saffron. Beat in flour mixture until well blended. Stir in almonds. Divide dough in half. Shape each portion into a 12x2x1-inch loaf. Place 6 inches apart on a lightly greased cookie sheet. Beat the egg white until foamy. Brush over tops of loaves. Bake in 375F oven 20 to

25 minutes or until light brown. Cool on cookie sheet about 1 hour. Cut each loaf diagonally into 1/2" thick slices. Lay slices, cut side down, on cookie sheet. Bake in a 325F oven 10 minutes longer or until dry and crisp. Cool on wire rack. These cookies are good made several days ahead and stored in a paper bag to soften slightly. To store longer, place in a covered container. Makes about 36 cookies.

Recipe By : Shoprite Super Markets Italian Cookbook

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Italian Amaretti Recipe By: Category: Cookies Main Ingredient: Cuisine Style: Yield: 42 Servings Preparation Time: 0:00 Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]

---------- ------------ ---------------------------------------------- 1/2 lb Canned almond paste 1 cup Sugar 2 large Egg whites

[Preparation] Granulated sugar for dusting

PREHEAT THE OVEN TO 375F. Break the almond paste into small pieces and combine it with the sugar in the bowl of an electric mixer. Mix on low speed until very fine. Add egg whites in 4 additions, mixing about 1 minute between each. Beat the paste until very smooth, about 2-to-3 minutes. Fill a pastry bag fitted with a 1/2-inch plain tube with the mixture. Line 2 cookie sheets or jelly roll pans with parchment paper. Pipe the mixture on the paper in 1-to-1 1/2-inch mounds, about

1-inch apart. Fold a clean kitchen towel into a long strip and moisten the towel with water. Squeeze lightly to eliminate excess water, leaving the towel more than damp. Slap the surface of the Amaretti gently with the towel to moisten them and make the surface smooth. Sprinkle the Amaretti with granulated sugar. Bake about 15-to-20 minutes, until they are well risen, a deep golden color, and their surface is covered with tiny cracks. Remove from the oven and place the pans on racks to cool. To remove the Amaretti from the papers, turn the papers over with the Amaretti still adhering to them and wet the papers with hot water, using a brush. Leave a few minutes, then pull on the papers to release the Amaretti.

HERE ARE 2 VARIATIONS OF AMARETTI: Amaretti di Pinoli: After moistening the piped Amaretti, strew them with pine nuts, sprinkling them on heavily, then pressing lightly with the fingertips so that the pine nuts adhere. Do not dust with sugar. Bake as for the Amaretti. Fior di Mandorla: This variation of Amaretti is popular in Southern Italy and Sicily, where the mixture is sometimes colored green or pink during the mixing. Their rough, craggy appearance is a nice contrast to the smoothness of the standard Amaretti. Prepare the Amaretti, up to, and including, moistening them with the towel. Dust heavily with confectioners' sugar and allow the piped mixture to dry at room temperature, uncovered, at least 12 hours, or overnight. After they have dried, indent each of the piped mounds with the thumb, first and middle fingers of one hand, positioning them equidistant around the circumference, and pinching gently inward, about half way into the center. Bake the Fior di Mandorla at 375F, about 15-to-20 minutes. Cool and loosen the Fior di Mandorla as for the Amaretti.

NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK December 14, 1992

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Reply to
LIMEYNO1

Thank you for the recipes. Now which one do I try first? hmmmm......

D~

Reply to
Annaid

How about 1 a day, just like the vitamins! Taste better too.

Reply to
LIMEYNO1

I like the way you think! : )

Martha

Reply to
MH

My problem is I look the way I think!

Reply to
LIMEYNO1

I understand that...I just got back from an extra long workout so I could have some fresh-baked bread today. : )

Martha

Reply to
MH

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