Amaretti Thumbprints : Italian almond pearls, so easy to make. Perfect for holidays !
This simple and delicious, traditional dessert recipe is quite an old one and perfect for holidays.
Three weeks storage characteristic is due to almond based, cantuccini like batter, once cooked; crunchy and dry. It is well kept in airtight container.
With time, Amaretti Thumbprints become softer and you don’t need vin santo to support chewing 🙂
That kind of holiday treats were the only ones prepared at my grandmother’s house for holidays since there were no fridges; pantries were made in cold, stony or earthy basements below ground level and were perfect to keep the food during winter, without spoiling.
Once, I think maybe two years ago, I said I could add new category to my posts and it would be named „ kitchen disasters“.
There were and still are so many situations when things just don’t develop the way I want, because of so many reasons. The only problem is that, when disaster happen, I don’t think about how nice it would be to make a photo; instead, steam gets out of my ears and I try to repair the damage as soon as possible. So, around Easter time this year, I decided to make a batch of Amaretti Thumbprints to take to my mothers’ but I have forgotten to add flour to the mixture.
I discovered the bowl with flour waiting aside while Amaretti Thumbprints were already in the oven, looking like this :
Paul Hollywood would fire me immediately. Would Davide Oldani do the same ? I believe so 🙁
Luckily, it happened just when Katherine published her Grain – Free Chocolate Coconut Tart so my contribution at my mother’s was done in perfect manner thanks to Katherine.
Amaretti Thumbprints : Italian almond pearls,so easy to make. Perfect for holidays !
- 1 cup ground almonds
- 1 cup sugar
- 2 egg whites
- 1 tsp honey
- 2 drops almond extract
- 5 Tbsp all purpose flour
- 3 Tbsp icing sugar
- 10 tsp red fruit jam ( red currant is the best )
On clean and flat working surface, combine,using your hands, almonds, sugar, egg whites, honey, almond extract and flour. You'll get sticky dough. Leave aside.
Preheat the oven to 170 C / 338 F.
Cover two sheet pans with baking paper and leave aside.
Put icing sugar into the shallow bowl.
Cut the dough into 20 balls to be about the same size.
Roll the balls into icing sugar and place on the baking paper ( 10 balls on each pan ).
Dent each ball center using thumb.
Bake each sheet pan for 12 minutes. Leave to cool.
Fill each thumbprint with ½ tsp of red currant jam.