Chewy Amaretti Cookies & Samoas Bars

image of Chewy Amaretti Cookies

Since I recently lost some weight, I often get asked, “How do you bake like that and still stay skinny?”

Well, I think I’m still pretty far from skinny. But the secret to not eating all the cookies or whatever is to spread it around! So, I bring goodies to the monthly staff meeting at work. That way, I eat a couple myself (just to test, of course) and give the rest away. Voila! Temptation averted.

As many of those who like to cook do, I have stacks and stacks of recipes I’d like to try. I expect that if I made 2 or 3 of them every day for the rest of my life, I’d still never get through them all. And the stacks grow every day.

Establishing this routine has given me a venue to try a couple or 3 new recipes every month. All of my coworkers know they are my guinea pigs and that I usually haven’t tried the recipes I bring, prior to that time. Occasionally, one is a complete failure. Some recipes are more popular than others. Interesting trends in eating habits are revealed. For instance, I always have more leftover cookies at the end of the day in January than any other time. Hmm, I can’t imagine why…

I have a lovely little spreadsheet to keep track of what recipes I’ve already done, but now that I have this little online spot just for me, I can share pictures and details of the recipes I try each month. Hence, Monthly Munchies is born! Care to play along?

Our staff meeting is usually held on the second Thursday of every month. So I’ll be posting that Thursday or the day after, each month, about the recipes that I make. If you’d like to do some Monthly Munchies, just send me the link to your posts and I’ll add ’em in.

On to this month’s selections!

Chewy Amaretti Cookies

Yield: 147

Chewy Amaretti Cookies

Ingredients

  • 7 ounces almond paste (not marzipan; 3/4 cup)
  • 1 cup sugar
  • 2 large egg whites at room temperature for 30 minutes

Instructions

  1. Preheat oven to 300°F with racks in upper and lower thirds. Line 2 large (17- by 12-inch) 4-sided sheet pans with parchment paper.
  2. Pulse almond paste and sugar in a food processor until broken up, then add egg whites and pulse until smooth. Transfer to pastry bag and pipe 3/4-inch rounds (1/3 inch high) about 3/4 inch apart in pans. Dip a fingertip in water and gently tamp down any peaks.
  3. Bake, rotating and switching position of pans halfway through, until golden and puffed, 15 to 18 minutes.
  4. Wearing an oven mitt, rest 1 pan in sink at an angle. Lift top edge of parchment and slowly pour about 1/4 cup water between parchment and sheet pan so that all of parchment is lightly moistened (water will steam on pan, moistening bottom of cookies to help them stick together later). Repeat with remaining sheet pan. Cool cookies in pans on racks.
  5. Note: I skipped this step. The cookies just popped right off the pan so this would only be necessary if you’re doing the sandwiching thing.
  6. Peel cookies from parchment and sandwich bottoms of cookies together
  7. Cooks’ note: Cookies can be kept in an airtight container at room temperature 1 day or frozen up to 1 month.
http://dontforgetdelicious.com/monthly-munchies-chewy-amaretti-cookies-samoas-bars/

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