Before, I knew these Italian almond cookies only as a convenience product from the supermarket. Actually, I did not like them very much because the industrially produced amaretti biscuits are way too sweet and way too hard for my taste. Further more, they don’t really taste like almonds very much. Then, how did it happen that I ever wanted to bake these cookies myself?
OK, I must admit that love is to blame. Amaretti biscuits are my husband’s favorite cookies (which I could not quite understand at all). So I wanted to surprise him with homemade Amarretti, since he knew my “antipathy” towards amaretti and would never expect that I ever wanted to bake them.
Then there was also this dinner club event a few days ago. For the planned dessert “Norwegian brown cheese ice cream” I was thinking about serving it with homemade cookies with green tea taste. A few weeks ago I had just bought a great recipe book: “The real Italian food”. Browsing through the attractive pages, the recipe of amaretti caught my attention immediately.
OK , how about green tea Amaretti? I played with this idea in my head. I could imagine very well that the mildly bitter taste of green tea would go very well with the sweetness of the almonds. In the original recipe there is also bitter almond aroma to be added to the dough. And, I still have some egg whites in the fridge which are left over from baking yesterday. Great! Finally I found a way to get rid of the big portion of those egg whites! 🙂
It’s a relatively simple recipe. What I needed to figure out was how to integrate the green tea flavor into the pastry. I could use the Japanese Macha powder. That would make everything easier. I would only need to add the Macha powder to the ground almonds. That’s it! However, I was aware that the taste of this exclusive green tea powder was very intense and could cover all other tastes easily. Therefore, I preferred the green tea leaves that I brought from my last trip to Taiwan. In order that the consistency of dry green tea leaves would not bother during chewing, I ground them very fine. At last I used a tiny portion of Macha powder for the beautiful green color and the nice smell.
The result was surprisingly good! The cookies tasted really good, even for me! The taste of green tea was clearly noticeable, but not too dominant. Its slightly bitter taste gave the sweet and nutty cookies a refreshing note. For the Dinner Club Event I served the yummy Japanese plum wine with the green tea Amaretti, so that my guests could dip the amaretti biscuits in the fruity wine. I was very happy to see that my guests were enjoying my new creation very much.
One thing is for sure: It was certainly not the last time for me to bake and eat Amaretti. 😀
Ingredients (about 50 pieces):
250g ground peeled almonds
180g egg whites
1 tbsp green tea leaves (ground into powder)
1 tsp vanilla aroma (optional)
1/2 tsp powdered Macha (from the Asia shop)
Icing sugar for dusting.
- Mix the Almonds, ground green tea leaves, Macha powder, vanilla aroma with sugar in a mixing bowl.
- Beat egg whites until stiff, add the egg whites carefully into the almond mixture until completely incorporated.
- Cover the baking sheet with parchment paper. Fill half of the almond mixture into a piping bag with a plain nozzle. Inject beads in size of 2.5 cm diameter on the plate. Do the same with the rest of the almond mixture. Leave it for about 2 hours.
- Preheat oven to 150 degrees celsius. Bake Amaretti for about 50-60 minutes. In between, check if the cookies have already reached the desired hardness.
- Take amaretti out of the oven, chill and dust with icing sugar.
- For dipping serve Japanese plum wine or the delicious Italian dessert wine Vin Santo.