ITALIAN AMERICAN RASPBERRY SANDWICH COOKIES BY SOAP MOM'S ...
RASPBERRY AMARETTI COOKIES | LOVE AND OLIVE OIL
Soft, chewy almond cookies with a punch of bright raspberry flavor (thanks to the addition of freeze-dried raspberries!)
Provided by Love and Olive Oil
Total Time 1 hours
Cook Time 30 minutes
Yield 28 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F. Stack two matching, heavyweight, light to medium colored cookie sheets one inside the other (stacking two cookie sheets together keeps the bottoms of the cookies from getting too brown). Line with parchment paper or a silicone baking mat.Finely grind freeze dried raspberries in a food processor or spice grinder until finely ground powder.In a large bowl, whisk together almond flour, sugar, salt and freeze dried raspberries until evenly incorporated.In a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites and lemon juice until they hold soft peaks.Add beaten egg whites and almond extract to dry ingredients and stir until mixture forms a soft, sticky dough, kneading with your hands if necessary. No need to be gentle here, we’re not making macarons. ;)Lightly dust your hands with powdered sugar. Use a small cookie scoop to portion dough into 1-inch balls. Roll into a smooth ball, then roll in powdered sugar. Arrange on parchment or silicon-lined baking sheets, leaving 1 inch of space between cookies.Bake for 30 to 35 minutes until tops are cracked and bottoms are just barely golden (if you are NOT using doubled cookie sheets your cookies will brown much quicker, and will likely only need 25 minutes, so watch them closely). If you prefer crunchier cookies you can give them an extra 5 minutes or so or until the tops begin to brown too. Remove from oven; let cool a few minutes, then transfer to wire racks to cool completely.Cookies will keep at room temperature in an airtight bag or container, for up to 5 days.
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RASPBERRY AMARETTI COOKIES | LOVE AND OLIVE OIL
Soft, chewy almond cookies with a punch of bright raspberry flavor (thanks to the addition of freeze-dried raspberries!)
From loveandoliveoil.com
Total Time 1 hours
From loveandoliveoil.com
Total Time 1 hours
- Preheat oven to 300 degrees F. Stack two matching, heavyweight, light to medium colored cookie sheets one inside the other (stacking two cookie sheets together keeps the bottoms of the cookies from getting too brown). Line with parchment paper or a silicone baking mat.Finely grind freeze dried raspberries in a food processor or spice grinder until finely ground powder.In a large bowl, whisk together almond flour, sugar, salt and freeze dried raspberries until evenly incorporated.In a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites and lemon juice until they hold soft peaks.Add beaten egg whites and almond extract to dry ingredients and stir until mixture forms a soft, sticky dough, kneading with your hands if necessary. No need to be gentle here, we’re not making macarons. ;)Lightly dust your hands with powdered sugar. Use a small cookie scoop to portion dough into 1-inch balls. Roll into a smooth ball, then roll in powdered sugar. Arrange on parchment or silicon-lined baking sheets, leaving 1 inch of space between cookies.Bake for 30 to 35 minutes until tops are cracked and bottoms are just barely golden (if you are NOT using doubled cookie sheets your cookies will brown much quicker, and will likely only need 25 minutes, so watch them closely). If you prefer crunchier cookies you can give them an extra 5 minutes or so or until the tops begin to brown too. Remove from oven; let cool a few minutes, then transfer to wire racks to cool completely.Cookies will keep at room temperature in an airtight bag or container, for up to 5 days.
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What starts as a simple shortbread cookie gets gussies up with the addition of marmalade and jam and a drizzle of white chocolate. Microwaving the jam before you bake it helps to cook out some of the moisture in the preserves so it stays in place while baking. We like the slightly bitter edge of marmalade and the tangy sweetness of plum or raspberry preserves but feel free to use any jam or fruit preserves you like. The white chocolate drizzle is optional but it sure does make for a pretty presentation.
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Reviews 3
Total Time 2 hours 24 minutes
From realsimple.com
Reviews 3
Total Time 2 hours 24 minutes
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