A spring version with floral notes and pink and red tones, for yet another variation of these soft amaretti cookies, to be prepared for the Easter (both Catholic and Orthodox) or Passover or Ramadan festivities this year.
They’re still as easy to make with one part egg white + two parts sugar + three parts ground almond powder, with new extras like rose water, cherry extract, almond extract, candied cherries and some rose petal powder too, giving these amaretti an overall slightly pinkish hue, hiding under that snowy icing sugar coating, very similar to our budding spring season that has been overtaken by the winter cold again.
As I’ve said before, for my 2 other amaretti recipes (see the citrus & almond amaretti recipe here and see the chocolate & peanut amaretti recipe here), the secret is to make a meringue mixture first with the egg whites and sugar and then to add the extracts before combining the creamy mixture with the almond powder (and some rose petal powder if you have some) and you’ll end up with a firmer more uniform dough that you’ll chill and then roll into balls, coat with icing sugar, chill again and bake for 15 minutes in a not-too-hot oven and then let the outer crust slightly crisp up in a turned-off oven for another 15 minutes, as they gently cool, before removing them from the oven, to cool off completely.
By the way, this is variation number three for my amaretti recipe repertoire but I still have one more stuffed version of amaretti that I will share with you one day, so hang on and happy spring holidays … :)
