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Amaretti Pistachio with Cardamom – La Cuisine de Bernard

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I discovered this amareti In a shop in London where I go from time to time. I didn’t have a recipe but only the ingredients list. I ran some tests and voila! It worked very well. Contains pistachio, cardamom, a little orange peel and bitter almond extract. It’s soft to perfection and will keep good for several days (weeks?) in an airtight container.

Amaretti Pistachio Hal 12 Pieces:

  • 200gm pistachio powder
  • 100gm ground almonds
  • 100 grams of sugar
  • 10 cardamom pods
  • A little orange flavor
  • 1/2 teaspoon bitter almond extract
  • 50g of egg white

Put the pistachio powder, almond powder and sugar in a bowl.

Open the cardamom pods and crush them in a mortar. You can also put half a teaspoon of cardamom powder.

Add some unprocessed orange zest. I put the surface of the orange approximately on 1×5 cm.

Add bitter almond extract and egg white.

Adjust the weight of the egg whites so that the dough forms a ball.

Divide the dough into 12 balls weighing about 38 g.

Put them in powdered sugar.

Gently crush them and then with all fingers except the little finger, press to mark the dough.

Bake for 12 minutes in a preheated oven at 180°C using rotating heat.

Sprinkle with a lid with powdered sugar when it comes out of the oven and leave to cool.

Store in an airtight container.





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