I made these soft pumpkin and almond cookies out of curiosity about the idea, and I must say they are like crunchy amaretti on the outside and soft on the inside, very good and very easy.
THE ONLY PROBLEM, if you can call it a problem, is that once you’ve made the dough and piped it into puffs on a baking sheet lined with parchment paper… IT MUST ABSOLUTELY REST FOR 12 HOURS AT ROOM TEMPERATURE!
This is the first thing to know to make these soft amaretti with pumpkin and peeled almonds because if you think about tasting them right away… YOU’RE WRONG!
In the dough, there are 300 grams of almonds and 60 grams of pumpkin puree and NOT EVEN A GRAM OF FLOUR OR STARCH, so it is a recipe that can appeal even to those following a different diet.
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On the blog, there are many COOKIE RECIPES and among them, I leave you:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Portions: 25/30 PIECES
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 0.25 cup pumpkin (BOILED AND SIEVED)
- 2.5 cups peeled almonds
- 1 cup granulated sugar (plus more before resting the cookies)
- 1 tbsp acacia honey (or millefiori)
- 3.5 oz egg whites
- 1 tsp orange zest
Tools
#ADV
- Parchment paper
- Mixer
Steps
1) Let me make a little introduction and that is… if we have almonds with skin to peel them we just put a little water in a saucepan, bring it to a boil, then add the almonds with skin and turn off the heat. Leave everything as it is for a few minutes then just take an almond between thumb and forefinger and like a snap, the skin will come off and… done! TO DO for ALL 300 GRAMS …
For the pumpkin puree anything goes in the sense that… we can cook it in a pan, actually boil it in a pan, or in the oven as we prefer! Then we strain it or blend it, and we’re ready to REALLY START THE RECIPE FOR PUMPKIN AND ALMOND AMARETTI!
2) In the food processor, I then put the almonds with sugar and the organic or untreated orange zest and process first in pulses and then continuously, the blades to finally obtain a sandy mixture.
3) I add the egg whites, honey, and the pumpkin puree and mix well the soft pumpkin and almond cookies mixture.
4) My mixture, perhaps due to a mistake of mine (a bit too much honey oops), was a bit too soft, and I added a little almond flour that I FORTUNATELY had in the pantry!.
5) When the mixture is soft but not too much, I put it in a piping bag and after lining the baking sheet with parchment paper, I make many mounds even a little close (as they don’t increase in volume); I sprinkle with granulated sugar, cover with plastic wrap, and … forget about it for 12 hours!
6) Consider also that the almond and pumpkin cookies I made yesterday afternoon and baked them this morning right after breakfast!
7) They are beautifully colored, golden, fragrant, and very enjoyable to eat!
Enjoy your SOFT PUMPKIN AND ALMOND COOKIES!
Annalisa
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Copyright © 2022 Annalisa Altini, All rights reserved.
PLEASE NOTE Recipe taken from Easy Cooking October 2022 and made with some modifications during execution.
Annalisa says…
1) These soft cookies are therefore like crunchy amaretti on the outside, soft inside and I believe they should be larger than the ones I made … I was afraid my oven, which is on its last legs, wouldn’t perfectly bake a double amount of dough but… THEY SHOULD BE CHUBBIER!
2) The pumpkin aroma given the low quantity present in the cookie recipe (60 grams against the 300 of peeled almonds) is felt…. remotely, so much so that even my son, who hates this vegetable, ate a lot of soft cookies!
3) With this crunchy and soft cookie dough, about thirty cookies are made
