Traditional Shortbread.
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| My results :) |
Makes 25
Preparation 10 mins
Baking 3o minutes
Ingredients:
250g butter, at room temperature
1 cup icing (powdered) sugar
1 cup cornflour (cornstarch)
1 cup plain (all-purpose) flour
1. Preheat oven to 150 degrees C. Lightly butter a cookie sheet.
2. Cream butter and icing sugar together until light and fluffy. Sift cornflour and flour together. Mix sifted ingredients into creamed mixture, and knead well.
3. Roll out between two sheets of baking paper to 1cm in thickness. Cut dough as you wish and place on the cookie sheet.
4. Bake for 30 minutes or until pale golden.
Amaretti. (source: www.allrecipes.com)
This is the classic Italian almond macaroon. When first baked, they are crispy on the outside and chewy on the inside. As they sit, they get crunchy throughout. Delicious with any fruit dessert.
Makes 12
Ingredients:
325g blanched slivered almonds
300g white sugar
3 egg whites
5ml almond extract
PERSONALLY, do not put! If you want to, a drop will do. Almond extract is very sharp, pungent and it taste like medicine that I am officially having a phobia now. So I would recommend if you do not put cause it is already fully almond-ed, you do not need the extract.
1. Preheat oven to 150 degrees C. Line baking sheets with parchment paper.
2. In a food processor, grind the almonds into a fine meal (you can get fine ones already ready in a baking supply shop). Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract (DON'T USE IT!), continue to process until a smooth dough forms.
3. Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.
Good luck and enjoy! Practice makes perfect. If it doesn't work the first time, try again! :)
Amaretti. (source: www.allrecipes.com)
 |
| My results as well :) |
This is the classic Italian almond macaroon. When first baked, they are crispy on the outside and chewy on the inside. As they sit, they get crunchy throughout. Delicious with any fruit dessert.
Makes 12
Ingredients:
325g blanched slivered almonds
300g white sugar
3 egg whites
5ml almond extract
PERSONALLY, do not put! If you want to, a drop will do. Almond extract is very sharp, pungent and it taste like medicine that I am officially having a phobia now. So I would recommend if you do not put cause it is already fully almond-ed, you do not need the extract.
1. Preheat oven to 150 degrees C. Line baking sheets with parchment paper.
2. In a food processor, grind the almonds into a fine meal (you can get fine ones already ready in a baking supply shop). Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract (DON'T USE IT!), continue to process until a smooth dough forms.
3. Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.
Good luck and enjoy! Practice makes perfect. If it doesn't work the first time, try again! :)
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