Итальянское Печенье Амаретти из 3х ингред-в | БЕЗ муки, масла, молочки | Italian Amaretti Cookies

Very simple and delicious Italian cookies made from three main ingredients: almonds, sugar and egg white. It can be made in different flavors and consistency, depending on the type of almonds, additives and baking time (some people like them soft in the middle, while others like them dry and crispy). In this video, I show three options for clarity, so I give the recipe for 1 egg white (this is about 7 cookies), and you can increase it at your discretion, for 2-3 servings ... Yolks can be added to an omelet, make shortcrust pastry, custard or delicious ice cream: Link    • Сливочно-Ягодное Мороженое Пломбир в домаш...   Recipe for 1 egg: 1 glass = volume 250 ml 1 large egg white (~ 30 g) a pinch of salt 1 tsp. Amaretto liqueur or a few drops of flavoring 85 g (¾ cup) almond flour (or grind peeled, dried almonds or unpeeled roasted almonds in a blender with sugar, to your taste) 50 g (¼ cup) sugar (the recipe calls for 85 grams) Icing sugar for rolling For chocolate: 1 tbsp (7g) cocoa per 1 protein Optional additives: almond/vanilla extract; 1 tsp lemon juice per 1 protein, zest to taste. 1) Carefully separate the protein from the yolk, preferably over a separate bowl, transfer to a clean dry bowl in which we will beat. Add a small pinch of salt and beat until fluffy and stable, starting at low speed, gradually increasing to high. This happens quite quickly. Add a teaspoon of amaretto liqueur or a few drops of any flavoring (Amaretto, almond, vanilla) to the whites. 2) Mix almond flour with sugar and add to the whites, mix well. The mass will be quite dense and a little sticky. 3) Cover the baking sheet with baking paper (grease with butter if necessary). Using tablespoons or a small ice cream scoop (4 cm), form small balls, then roll in powdered sugar. Place on the baking sheet at a distance from each other. The cookies can be left as is or slightly pressed for beautiful cracks. Bake in a well-heated oven at 170-180 degrees, from 10 to 20 minutes, depending on the size of the cookies and the desired consistency. I baked for 15 minutes, top + bottom mode without convection. A dense crispy crust on top, and a soft marzipan mass inside. Store cookies in a closed container at room temperature! Baker Store for confectioners: https://bakerstore.ru/?tracking=Shpilko 5% discount with coupon: Shpilko Blanched almond flour https://bakerstore.ru/mindalnaya-muka... Unblanched almond flour https://bakerstore.ru/mindalnaya-muka... I'm on VKontakte: https://vk.com/tanyashpilko I'm on Instagram:   / tanyashpilko   Advertising and cooperation: [email protected] Amaretti Cookies 3 ways – crispy outside and soft, marzipan-like inside! This is proportion per one egg (about 7 cookies), so feel free to double the recipe. 1 large egg white (~ 30 g) tiny pinch of salt 1 tsp Amaretto liqueur or ½ tsp Amaretto or almond extract 85 g (¾ cup) almond flour or very finely ground almonds (I’m using 1) blanched and 2) roasted almonds) 50 g (¼ cup) sugar (original recipe calls for 85 g sugar, but it’s too sweet for me) powdered sugar for coating For chocolate cookies: 1 tbsp (7g) unsweetened cocoa powder per one egg white You can also make lemon cookies by adding 1tsp lemon juice and some zest (per 1 egg white) instead of Amaretto. 180C/350F 12-15 minutes