It's a shame, that I didn't have the foresight to take an out of the oven, all finished pic for you.  This will show, though, they remain pale!

As I promised Monday, below is the recipe I used to make Amaretti cookies.  I have had Amaretti only once before, and they were pre-packaged, so I really can't even tell you if what I made resembles a true Amaretti cookie.  What I can tell you about these is that they are delicious, light, crisp, and absolultely addictive, and practically forced themselves on me.  I shamefully couldn't eat just one.  Or two.  Thankfully, I had the foresight to save what I needed for the butternut squash tortellini recipe, in which they seemed to work well.


More about the cookies- they're a lot like a meringue based cookie, which accounts for their lightness and crispness.  They are intensely almond flavored, so anyone who likes the taste of almond would like these.  I do not know if there's a substitute for the amaretto liqueur, but the alcohol cooks completely out, so they're not boozy or anything.  These are so good.  I'm glad I don't have more, or my pants would probably not fit.

So, whether you use these for the butternut squash tortellini recipe or for just enjoyment, they are just one of the most surprisingly awesome treats.  The end.

Amaretti Cookies
from Mario Batali via Martha Stewart

1 1/4 cups whole blanched almonds
1 1/2 teaspoons cornstarch
1/2 cup confectioners' sugar
2 large egg whites
Pinch of kosher salt
1/3 cup plus 2 tablespoons granulated sugar
1/2 teaspoon almond extract
1 tablespoon amaretto
1/2 cup turbinado sugar, for sprinkling

Preheat oven to 300 degrees.

Place almonds, cornstarch, and confectioners' sugar in the bowl of a food processor; pulse until almonds are very finely chopped.

Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Add salt and beat on medium speed until foamy and light. Gradually add granulated sugar in a slow, steady steam and continue beating until stiff and glossy. Beat in almond extract and amaretto.

Using a rubber spatula, gently fold in ground almond mixture. Drop heaping teaspoonfuls of batter onto parchment paper-lined baking sheets. Sprinkle each cookie generously with turbinado sugar.

Transfer to oven and bake until cookies are pale golden and begin to crack slightly, about 15 minutes. Reduce oven temperature to 200 degrees. Leave oven door ajar to release some of the heat. Let cookies stand in oven until completely dry and crisp, 25 to 30 minutes more. Let cookies cool briefly on baking sheets, before transferring to a wire rack to cool completely. Store in an airtight container up to 3 days.

Notes

• I made the recipe almost exactly as is, with the only variation being that I didn't use a whole cup of turbinado sugar to sprinkle on top.