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Nutrition Facts
Serving Size 1 cookies 17g Recipe makes 60 cookies)
Calories 83
Calories from Fat 45		(54%)
Amount Per Serving		%DV
	Total Fat 5.0g	7%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 33mg		1%
Potassium 71mg		2%
Total Carbohydrate 8.5g		2%
	Dietary Fiber 1.1g	4%
	Sugars 7.1g
Protein 2.2g		4%
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Amaretti

Recipe #377637 | 25 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Lisa Drew
Jun 18, 2009

This is my mom's recipe and we haven't met a single person who doesn't love them! They also freeze really well.

60 cookies (change servings and units)

Ingredients

4 cups almonds, ground
2 eggs
1 1/2 cups sugar
1 teaspoon espresso, instant
1 teaspoon cocoa
1/2 teaspoon almond extract
1/2 cup sugar
60 blanched almonds (optional)
1 teaspoon lemon rind

Directions

1
Preheat oven to 350°F Lightly grease cookie sheets.
2
Using an electric stand mixer, beat eggs and 1 1/2 cups of sugar for a couple of minutes until you see a considerable increase in volume. Add the lemon rind, espresso, cocoa and almond extract. Slowly add the ground almonds until blended.
3
Roll the dough into 1" balls. Pour remaining 1/2 cup of sugar into a small flat dish. Roll the formed balls in the sugar and place on cookie sheets about 2" apart. If using the blanched almonds, press one almond per cookie in the center.
4
Bake in the preheated oven for 10-12 minutes or until lightly browned. Remove and cool on a rack.

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Featured Reviews for This Recipe

From: Wish I Could Cook

On Nov 14, 2009

YUM! What a great cookie! I left out the expresso, because I'm not a big coffee fan, but the cookies were still fabulous. They were chewy and had great almond flavor. I baked them on parchment paper and found I needed to cook them for about 14 minutes. Also, I would suggest flattening them into thick patties versus leaving them as a ball. The ones I left as balls oozed out a little of their insides. Didn't affect the flavor in the least, but wasn't as pretty. Also, for future bakers, 4 cups is about 20 ounces of almonds. Will be making a nice new addition to my cookie tray this year!

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From: Katzen

On Sep 15, 2009

Wow! What a delicious cookie! And it's all fancy pants and everything, with no fuss!!! These were really easy to make. The only change I made was when I had half the dough rolled in balls and sugared, I mixed a tsp of cocoa into the sugar, for a bit of colour contrast. Wonderful!!! Lisa, thank you for sharing your family recipe! Made for PAC Fall 2009.

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