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Ingredients 10 1/2 ouncles icing sugar
Directions "Skin the almonds and dry them in the sun or on the fire, then chop and grind very fine with one white of egg poured in various times.
Notes This recipe was taken from "The Italian Cook Book: the Art of Eating Well, Practical Recipes of the Italian Cuisine" by Mrs. Maria Gentile. It was published in the U.S. in 1919. For the entire copyright-free cookbook see www.archive.org........ P.S. Nowadays "macaroons" and "amaretti" tend to be seen as two different types of cookies. "Macaroons" are generally made with egg whites and sweet almonds and "amaretti" include whole eggs and are flavored with the essence of bitter almonds. When Gentile's book was published in 1919 the words seemed to be used interchangeably. The author described this recipe with the two words -- "macaroon" and "amaretti" but the word, macaroon, was printed in the larger font. If someone were publishing the book today, very likely, the word, amaretti would be in larger font. Also, in this day and age, not many North American shops sell "bitter almonds." Most home cooks use bitter almond extract. Luckily, after an arduous search I found a Middle Eastern grocery shop in Montreal (Akhavan) that did sell bitter almonds (an Iranian export). Using the real thing gave the cookies a wonderful flavor (Surprisingly, "skinning" the almonds was quite easy to do)..... Photo and notes: Mary Melfi. |