Amaretti Dipped in Ruby Ganache
Total time: 1 hour 10 mins i 4 - a, Servings: 18 regular or 36 mini cookies 2A po
Get: - For the cookies
- 2 1/2 cups (300 grams) Bob’s Red Mill Superfine Almond Flour
- 1 1/2 cups (300 grams) granulated sugar
- 2 teaspoons kosher salt, preferably Diamond Crystal (or 1 1/2 teaspoons Morton's) (Use less salt!)
- 2 large egg whites (60 grams total)
- 1 teaspoon Almond Bakery Emulsion
- 1 tablespoon Amaretto Oil
- 1/2 cup (65 grams) Organic Powdered Sugar, for rolling, plus more for your hands
- For the ganache
- 4 1/2 ounces (130 grams) ruby chocolate, coarsely chopped
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
Do: Make the cookies- Position a rack in the middle of the oven and preheat to 300 degrees.
- Line 2 large, rimmed baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the almond meal, granulated sugar and salt, breaking up any clumps with your fingers.
Step 3- 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.
Step 4- 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 okay if you lose some of the volume of the egg whites; they will still puff during baking.
Step 5- Place the 1/2 cup (65 grams) of confectioners’ sugar in a small bowl and lightly dust your hands with some more.
- Use a No. 30 disher ora regular soup spoon to scoop 2-tablespoon (35 grams) portions.
- For mini cookies, use a No. 60 disher or scoop approximately 1-tablespoon (17 grams) 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 i 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- To 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 bow! that fits over the pan without touching the water, and melt the chocolate, stirring until smooth.
- Remove from the heat and let cool slightly.
Step 7- 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.
Nutrition Information The nutritional analysis is based on 36 cookies.
Calories: 111; Total Fat: 6 g; Saturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 69 mg; Carbohydrates: 14 g; Dietary Fiber: 1 g; Sugar: 12 g; Protein: 2 g. Adapted from Rose Wilde, owner of Red Bread and pastry chef at Rossoblu in Los Angeles.
Comment: | was very worried about these in Step 4; the dough was dry and crumbly, not sticky or even dough at all. | couldn't resist adding a little bit of water, baked them the minimum, and they came out well. A few days later they're still soft and moist inside.
|