아마레티

재료

서브 24

• 250 g주성분
• 200 g버터나 기름
• 2 large맛보기(room temperature)
• 1 tspbitter almond extract(or 1/2 tsp pure almond extract)
• 1/4 tspfine sea salt
• 1/2 tsplemon zest(optional)
• 60 gpowdered sugar(for rolling)
• 12 wholeblanched almonds(for topping, optional)

조리법

1. 1

   준비하다

   재료를 준비하세요.

   Sift the almond flour if it looks coarse for a smoother cookie.

2. 2

   쿡

   완료될 때까지 중간 불로 요리하세요.

3. 3

   시즌

   소금과 후추로 간을 하세요.

   If the dough is too wet to scoop, rest it 10 minutes; the almond flour absorbs moisture.

4. 4

   서브하다

   뜨겁게 서빙하세요.

   Don't skimp on the coating; a thick sugar layer gives the prettiest crackle.

5. 5

   Shape on the tray

   Place balls 4 cm apart on a parchment-lined sheet. Press a whole almond on top if desired, or leave plain. They spread only slightly, so spacing can be modest.

6. 6

   Bake

   Bake at 160°C (320°F) for 16 to 18 minutes, until pale gold with cracked tops and set edges. The centers stay soft. Avoid overbaking, which turns them hard and dry.

7. 7

   Cool fully

   Let cookies cool on the tray for 5 minutes, then transfer to a rack. They firm as they cool, developing the chewy interior and crisp shell that define amaretti morbidi.

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저장

냉장보관 3일 입니다.

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