…from the Perspectives’ Kitchen
How you doin’? Joan’s sister, Annie, was visiting from London recently. She always brings interesting books as well as something wonderful to eat. This time she gifted us with Hazelnut Croccanti, a nut and egg white meringue biscuit and chocolate hazelnut truffles.
I prefer almonds to hazelnuts so here is a change-up in the recipe. If you try my Amaretti, or bitter almond cookies, one time, you’ll never want any other versions or, maybe even any other cookies!
Belli Croccanti are easy to make. These delightful treats are common and loved all over Italy and in many local areas in the US. These cookies come in several versions—crispy, soft, chewy or sugar-coated, but one thing they have in common is that they all melt quickly in your mouth. Their intense taste comes from the almonds since there are just three ingredients: almonds, sugar and egg whites.
Although the traditional recipe calls for the same quantity of sweet and bitter almonds, in my recipe, I will only use what we call “sweet” almonds because bitter almonds are hard to come by outside of Italy. I had to substitute almond extract for the bitter almonds because it is made from bitter almonds. The taste of this cookie is unique because it’s a blend of bitter and sweet at the same time.
My recipe as in the classic recipe, they do not contain any gluten, so they are suitable for people following a gluten-free diet. These homemade delights are perfectly paired with a good cup of coffee or a wonderful cup of tea.
Store the uneaten cookies in an airtight container for 3 or 4 days so that they don’t get moist. You can also crumble and add them to sweet puddings, cooked fruit, ice cream, yogurt or fresh fruit salad.
Prep: Time 10 minutes
Cook: Time 30 minutes
Total: Time 40 minutes
Yield: 30 cookies
3/4 cup ground almonds (skins removed)
1 cup of fine granulated sugar
4 large eggs whites
1 teaspoon almond extract
ChefSecret: If the cookie paste (batter) turns out to be too solid and dry, add another firmly beaten egg white to the paste. Almond flour may make amaretti too dry, so use whole, skin-off almonds instead.
Quip of the Day: What do you call a crude drawing of a laughing cookie? A snicker-doodle, of course.
Do you have a question or comment? Send your thoughts to firstname.lastname@example.org. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.
#Baking #Dessert BelliCroccanti #Amaretti # Almonds #EggWhites #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup
©PERSPECTIVES/The Consulting Group, LLC, 2023
For over 4 decades collaboration and vision have been the cornerstones of our approach to developing innovative solutions. We fuel innovation, uncover opportunities, discover trends and embrace sustainability, turning imaginative ideas into profitable realities.