Pistachio Amaretti cookies that I thought would all come out the same given the dough balls I made and put on the baking tray, but as always … there is not one like the other!
If you want perfection, you need to take the scale and make tiny weights of soft cookies with pistachios since they become plump during baking!
I’m not someone who eats or bakes a lot of cookies; I enjoy making cakes, spoon desserts, and creams instead, even though there are quite a few cookies on the blog and among these great for breakfast, I suggest these:
CORNFLAKES CHOCOLATE AND RAISIN COOKIES
SHORTCRUST DOUGH BOWS
COFFEE BLOCKS
OX-EYE COOKIES
NOVARA COOKIES
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and each day you can read a sweet and a savory recipe!
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The quantities are for about thirty crispy and tender pistachio amaretti!
PISTACHIO AMARETTI
The kitchen of ASI
- Difficulty: Very easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 30 cookies
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 7 oz roasted pistachios
- 3.5 oz almonds
- 7 oz powdered sugar
- 2 egg whites
- 2 tbsp powdered sugar (for dusting)
- 30 pistachios
Tools
- Baking Trays
- Gloves
- Food Processor
Steps
For the soft amaretti cookies with pistachios recipe, first, I obviously preheat the oven to 340/355°F.
Finely chop the roasted but unsalted pistachios, mind you, also adding the almonds with skin and the powdered sugar.
Blend thoroughly, stopping the machine several times to mix well and use all the mixture that may get stuck to the sides of the container.
Continue the dough of the pistachio cookie base and gradually add the egg whites until you obtain a rather sticky mixture.
Form balls by wetting your palms to facilitate the work, or use single-use gloves, and as you prepare these sweets with pistachios, arrange them spaced apart on the baking tray lined with parchment paper.
Dust the amaretti with pistachios with powdered sugar and let them rest at room temperature for about 30 minutes.
Once this time has elapsed, all that’s left is to bake the easy shortbread amaretti prepared with pistachio for about 10/12 minutes or depending on the characteristics of your appliance.
Once baked, allow the tender cookies with dried fruit to cool very well before gently detaching them and enjoying them with something warm and steaming!
Enjoy your meal!
Annalisa
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