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Cookies with Nuts
Macaroons/Amaretti (Flourless Italian almond cookies, using egg whites, bitter and sweet almonds)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Specialita Culinarie Italiane" (Boston, 1937)

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9 oz. granulated sugar
3 1/2 oz. sweet almonds
1 1/2 oz. bitter almonds
2 egg whites


Skin and dry almonds and chop them very fine.

Mix sugar and unbeaten egg whites and stir for one half hour, then add the almonds to form a rather hard paste.

Of this make little balls, size of small walnut.

If the paste is too soft, add a little butter; if too hard add small amount of egg white, this time beaten.

Flatten balls to 3/8 inch thickness.

Place these discs on baking tin well buttered and sifted with mixture of half flour and half powdered sugar.

Leave plenty of distance between, as they enlarge, remaing empty inside.

Bake in moderate oven.


This recipe was first published in the cookbook entitled, "Specialita Culinarie Italiane 137 Tested Recipes of Famous Italian Foods, Sold for the benefit of North Bennet's Industrial Training & Social Service Work in the North End of Boston." It was published in Boston, Ma. in 1937. The entire cookbook is available on line for free at "pds.lib.harvard.edu/pds/view." Photo: Mary Melfi.

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