Almond and Amarena Cookies

Almond and Amarena Cookies

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Recipe from Chef Gabriele Riva

Ingredient

 

Quantity

 

Procedure

 

Almond Paste:
Peeled Whole Almonds
(unroasted)
Granulated Sugar
Acacia Honey
Liquid Egg Whites
Fine Sea Salt

Amarena Cherries
in syrup
Organic Almonds, chopped (unroasted)

 



6-1/2 cups
1-1/2 cups
2 TBSP
8 units
pinch


2 TBSP

1 TBSP

 
  1. Soak whole almonds in cold water for at least 1 hour. This step enables the almonds to be finely ground without releasing any oil.
  2. Strain the almonds from the water and dry them. Mix them with the rest of the ingredients (liquid egg whites will be added later). Put mixture in freezer for a bit so when you make a fine flour with the Food Processor, they won't release any oil due to the heat generated from the machine blades.
  3. When it is all incorporated and like a thick paste, add the liquid egg whites slowly to make it softer.
  4. When completely incorporated, transfer to a parchment paper sheet or plastic wrap and refrigerate for a few hours.

    Note: A food processor will be needed to make the almond paste texture smooth and uniform. Remaining almond paste can be wrapped in parchment or plastic wrap and refrigerated for future use.

Assembly

  1. Drain the Amarena cherries from the syrup, take a small piece of the almond paste and cover the cherry completely.
  2. Coat the covered cherries with the chopped almond. Press almond coating slightly, but do not push too far into the paste.
  3. Arrange evenly on a SilPain® mat. Dust granulated sugar on top.
  4. Bake at 500 F for 2-3 minutes, rotate the baking tray for uniform bake. Pay attention not to bake them too dark.


Almond and Amarena Cookies

   
   

Tools & Equipment

  • SilPain® mat
  • Half sheet baking tray (13"x18")
  • Food Processor
  • Strainer
  • Measuring cups
  • Measuring spoons
  • Wire rack for cooling
    the baking tray
  • Chef's knife
  • Cutting board


moderate difficulty level

 
  Almond and Amarena Cookies

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