1 no ingredients
Directions
1 1/4 c blanched and lightly toasted
: almonds
3/4 c powdered sugar
2 ts all-purpose flour
2 lg egg whites
1/3 c granulated sugar
1 ts grated lemon zest
1 ts almond extract
In a food processor, grind the almonds to a powder by pulsing off and
on to keep the powder loose. Mix the almonds with the powdered sugar
and flour. In a separate a bowl, beat the egg whites to soft peaks.
Gradually beat in the granulated sugar until stiff. Fold in the lemon
zest and almond extract. Pipe the mixture with a pastry bag using a
round 1/4-inch tip into 1 1/2-inch rounds onto baking sheets lined
with lightly buttered waxed paper or parchment. Bake in a preheated
275-degree oven for 1 hour, checking to make sure the amaretti don't
brown. Turn off the oven and let the amaretti dry out for an
additional hour--they should be very crisp. Store them in an airtight
container in the refrigerator or freezer.
Yield: Approximately 24 cookies
Recipe By :COOK'S CHOICE SHOW #CH1215
Date: Fri, 18 Oct 1996 12:45:37
~0400
Servings: 4 servings
Amaretti Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
It is possible to trace the history of `recipes` far back into ancient history, certainly as far back as the early Egyptians, and possibly even further. However, generally, these old cookbooks were just basic pictorial instructions for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, are some stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. During the time of the Romans a roman called Apicius wrote a few documents detailing recipes prepared by wealthy Romans. In his works, Apicius describes how the meals were divided into starters, main meal and dessert, a very modern way of dining. Additionally, he tells us how the chefs of Roman times used a wide range of spices and herbs, including a few that will be familiar to modern cooks for example thyme, fennel and dill. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab cuisine, such as parsley, basil and rosemary. These new herbs and spices was responsible for an eruption in recipe publications, the majority of which are now in academic collections. Over the next few hundred years, the powerful and wealthy competed to lay on the most exotic meals, and because of this cooks and their collection of recipes were highly sought after. Nevertheless, it was during the 19th century that haute cuisine and cookery books rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and publishing recipes common in their social group. The arrival of TV gave us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on this site. |
We hope you enjoy this Amaretti Cookies recipe.
