Amaretti - Almond Cookies

Amaretti - Almond Cookies
2 1/4 cups (10 ounces) blanched almonds
2/3 cup sugar
Grated zest of 1 lemon
2 egg whites
Salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
30 whole unblanched almonds, pine nuts, or candied cherries.
Preheat the oven to 350 degrees. Butter and flour a large baking sheet.
Working in batches, combine the blanched nuts with some of the sugar in a food processor. Process until finely ground. Transfer to a large bowl, add the rest of the sugar and the lemon zest, and combine well.
Beat the egg whites with a pinch of salt and the almond and vanilla extracts until stiff but not dry. Add the egg white mixture to the almond mixture and stir lightly, being careful not to flatten the egg whites. Pinch off enough dough to form a 1-inch ball. Flatten the balls very slightly, and place them 1 inch apart on the baking sheet. Insert a whole almond or pine nut, pointed end up, or a candied cherry in the center of each cookie.
Bake until the cookies are lightly browned and have small cracks on the surface, 25-30 minutes. Let cool briefly on the pan, then transfer to wire racks to cool completely. Store in an airtight container.
Makes 2 1/2 dozen cookies
Variation: For flatter cookies, add 1 more egg white. Spoon onto baking sheets about 1 1/2 inches apart. Bake at 350 degrees until lightly browned, about 20 minutes.
Nutrition values per serving: 83 calories, 5 g fat, 7 g carbohydrates, 1 g fiber, 2 g protein, 0 mg cholesterol, 5 mg sodium.
"The Flavors of Sicily" by Anna Tasca Lanza (2001 Ici la Press, $38)

File: 'sicilyxmas.rec4' in 'dpa'