This time, in my kitchen, I created treats that I like to call Amorelli. They are crunchy amaretti cookies shaped like a little envelope with a heart in the center, turning them into a sort of edible message of affection: a ‘I love you’ to munch on. I prepared them with an oil-based pastry, light and fragrant, enriched with the unmistakable note of amaretti, which I love. You’re probably already thinking they are perfect for Valentine’s Day, when a simple gesture is enough to surprise someone you love. But not only that! Imagine them packaged in a clear bag with a nice red ribbon, and they would be a lovely thought for Christmas too. These are simple cookies that can adapt to any occasion, from friendship to love, from family celebrations to a little unexpected gift. In short, these Amorelli are an invitation to take a moment, to take the time to knead, cut, and decorate, perhaps with the help of children. Let’s get to it… hands-on!
Other cookie recipes I invite you to try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Crunchy Amaretti Cookies
With these quantities, I made 20 Amorelli.
- 2 cups all-purpose flour
- 1 cup amaretti
- 1 egg (medium)
- 1/3 cup sugar
- 1/3 cup vegetable oil
- 1 pinch salt
- 1 packet vanillin
- 1 tsp baking powder
- 1 tbsp milk (if needed)
Tools
I prepared the dough for these cookies with the Thermomix, but you can use any other mixer. You can also easily knead everything by hand following the same procedure.
- 1 Mixer (I used the Thermomix)
- 1 Cookie Cutter heart-shaped (very small)
- 1 Cookie Cutter rectangular
- 1 Baking Tray
- Parchment Paper
Preparation of Crunchy Amaretti Cookies
Place the amaretti in the bowl and pulverize them (10 seconds at speed 9).
Then, add the flour, baking powder, vanillin, and a pinch of salt, and mix (10 seconds at speed 5). If kneading by hand, I recommend sifting all these powders through a fine mesh strainer.
At this point, add the sugar, egg, and oil, and knead (3 minutes at Knead speed). If the mixture seems too crumbly and difficult to compact, add a tablespoon of milk at a time until you get a workable dough. I only added one tablespoon.
Transfer the mixture to a lightly floured work surface and quickly work it with your hands until you get a smooth and homogeneous dough.
Roll it out with a rolling pin to a thickness of about 1/8 inch and cut the cookies with a rectangular cutter.
Arrange them on the baking tray lined with parchment paper. Then gather all the scraps and proceed in the same way until the dough is used up. Knead even all the little hearts you remove, and you’ll get the last cookie.
Now, with a small knife, draw two lines as shown in the photo to create the effect of a small envelope.
Then cut out a little heart with a very small cutter right at the junction of the two lines.
Bake the crunchy amaretti cookies in a preheated static oven at 356°F for 16/18 minutes.
Take them out of the oven and let them cool completely before touching them. Once cool, transfer them to the serving plate. They keep well in a tin box. Enjoy! Paola
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