San Antonio Express-News (Sunday)
Amaretti Dipped in Ruby Ganache
Cookies
2 1⁄2 cups almond meal/flour
1 1⁄2 cups granulated sugar 2 teaspoons kosher salt
2 large egg whites
1 teaspoon almond extract 1 tablespoon amaretto
1⁄2 cup confectioners’ sugar, for
rolling, plus more for your hands
Ganache
4 1⁄2 ounces ruby chocolate,
coarsely chopped 1 tablespoon plus 1 teaspoon
extra-virgin olive oil
Instructions: Position a rack in the middle of the oven and heat to 300 degrees. Line 2 large, rimmed baking sheets with parchment paper or silicone baking mats.
Make the cookies: In a medium bowl, whisk together the almond meal, granulated sugar and salt, breaking up any clumps with your fingers.
Place the egg whites in a large bowl. Using a hand mixer with whisk attachment, start on low speed and gradually increase to medium-high, beating until soft peaks form. Pull out the whisk attachment and see how the egg whites look in the bowl and on the whisk. For soft peaks, they should flop over a bit. Add the almond extract and amaretto, then whip on medium-high until stiff, glossy peaks form. This time, the whites should hold a stiff peak that doesn’t bend when the whisk is pulled out.
Using a flexible spatula, gently fold in half of the almond mixture. Lift the egg whites from the bottom of the bowl over the top of the almond mixture, rotating the bowl as you work. Add the remaining almond mixture and keep folding until a sticky dough forms. It’s OK if you lose some of the volume of the egg whites; they will still puff during baking.
Place the 1⁄2 cup of confectioners’ sugar in a small bowl and lightly dust your hands with some more. Use a
No. 30 disher or a regular soup spoon to scoop 2-tablespoon portions. For mini cookies, use a No. 60 disher or scoop approximately 1 tablespoon portions. Roll the dough with your hands to form a smooth ball and then flatten to about 1⁄4-inch thick. Dip in the confectioners’ sugar and coat completely. Transfer the cookies to the baking sheets, spacing them 1 to 2 inches apart (they won’t spread much). Bake, one sheet at a time, for 25 to 30 minutes, rotating from front to back halfway through, until the cookies are cracked and golden brown. (Smaller cookies may take less time.) Transfer to a wire rack to cool completely.
Make the ganache: Fill a small saucepan with about 2 inches of water. Bring to a boil, then reduce the heat so the water is barely simmering. Place the chocolate and oil in a heatproof bowl that fits over the pan without touching the water, and melt the chocolate, stirring until smooth. Remove from the heat and let cool slightly.
Dip the cooled cookies halfway into the ganache. Return to one of the lined baking sheets and transfer to the refrigerator to allow the chocolate to set, about 30 minutes.
Notes: For the smaller amount of egg whites here, we found it easier to beat them using a hand mixer.
The cookies can be stored in an airtight container at room temperature for several days. (Freezing and thawing may dissolve the confectioners’ sugar and turn it sticky.)
Bars of ruby chocolate are available at some grocery stores. We found Chocolove brand at Whole Foods.
Makes 18 regular or 36 mini cookies the mixer speed to low, and gradually add the flour mixture, beating until just combined. Stir in the chopped chocolate.
Using a No. 50 disher, or 2 rounded tablespoons, portion out the dough and roll into balls about 1 1⁄2 ounces each. Roll each ball in the remaining
cup granulated sugar. Place the dough balls at least 3 inches apart on the prepared baking sheets and chill until firm, 15 to 30 minutes.
Bake the cookies 12-14 minutes, rotating from front to back about halfway through, until lightly browned and the tops crack. Cool slightly on the baking sheets, then transfer to a wire rack and let cool completely.
Notes: If you prefer to use chocolate chips in this recipe, you can use 1 3⁄4 cups in place of the chopped chocolate.
Cookie dough can be made and refrigerated up to 48 hours before baking. Cookies should be formed and chilled until firm before baking, about 1 hour.
Baked cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.