I don't want to get too heavy on you, though I have to admit, this is an intense week. One of my favorite people on this planet is getting ready for a really tough surgery. Maybe it's my coping mechanisms kicking in... but I needed to bake some cookies. Crispy, chewy cookies. Comforting, easy cookies. In fact, you may not even have to go to the store to buy ingredients for these little guys, because they are made with just a few simple pantry ingredients.
Getting to stay in my pajamas while I cooked.
The smell of the almond extract when I whisk the egg whites.AMARETTI adapted from Patricia Well's Tratoria
- 1/3 cup egg whites (whites from 2-3 eggs) - warmed to room temperature
- 3/4 cups finely ground blanched almonds
- 3/4 cup sugar
- 1/2 teaspoon almond extract
Preheat oven to 350.
If you are pulling your eggs from the fridge, you can quickly bring them to room temperature by submerging them in a bowl of warm water.
In a medium bowl, mix ground almonds and sugar.
In another bowl, whisk egg whites and almond extract. Doesn't that smell good!
Pour whisked egg into the bowl with the almonds and sugar, stir, and you'll have a sticky batter that's ready to bake.
Line baking sheet with parchment paper. Scoop 1/2 teaspoon dollops of batter on to the parchment paper. Leave plenty of room around each cookie so they can spread. Wells suggests baking only 12 cookies on a sheet, and that worked well for me.
Bake for 11-15 minutes. The cookies are done when the outsides are golden brown and the middle is a little firm. Remove from the oven and place cookies (while still on the parchment) onto a cooling rack. The cookies will crisp up quickly and be ready to eat.
Boy, were those easy and good. I'm satisfied now.
Makes 3 dozen cookies. These should keep up to 10 days in an airtight container.