Amaretti (Italian Almond Macaroons)
From: Hassle-Free Holidays From The Castle of the Cookie Queen by Patricia Condelli

The original macaroons were not coconut; they were almond meringue cookies similar to today’s amaretti, with a crisp crust and a soft interior. The cookies were developed in an Italian monastery during the Renaissance. The original macaroon, a small, domed shape that is crisp and crunchy on the outside and soft inside, evolved into the French-style macaroon as well as the coconut macaroon.

They were made from egg whites and almond paste (a combination of equal parts of ground blanched almonds and sugar, mixed with egg whites—today glucose or corn syrup can be substituted). The name of the cookie comes from the Italian word for paste, maccarone (it is also the word for pasta—macaroni—and dumplings).

Patricia Condelli writes " These are my Mother's favorite cookies. We used to drive more than 40 miles round trip to buy them (for $9 a pound) at an Italian bakery. Once we ordered them from a catalog, paying $20 per pound - but they were awful. Then I began experimenting with dozens of macaroon recipes. Most of them were disasters. Almond paste is very expensive and so my test cookies were costly. But the effort paid off. I now have a perfect recipe."

Makes: about 6 dozen half-dollar size cookies.

1 1/4 pounds almond paste (Homemade Almond Paste)
1 1/2 cups granulated sugar
2 1/4 cups confectioners sugar
1 cup egg whites (about seven)
Parchment paper

Using electric mixer, beat 1 1/4 pounds almond paste with 1 1/2 cups granulated sugar. Then add 2 1/4 cups confectioners sugar and continue beating until batter is very smooth. The time this takes will depend on the type of mixer you are using. I always use a Kitchenaid and this step takes about 8 minutes.

Add 1 cup egg whites and continue beating until dough is smooth.

Scoop dough into three small bowls. Cover. Place dough bowls in freezer overnight.

Preheat oven to 325 degrees.

Using a 1" mini scoop, scoop out small balls of the frozen dough and place 2 inches apart on cookie sheets lined with parchment paper. Do not use waxed paper. Do not use foil. Do not use a brown paper bag. Do not grease the tray. Do not grease the parchment paper. I have tried all of these methods and, trust me, they do not work. Plain parchment paper works.

If you wish and have the money, you can also top each cookie with pignoli nuts prior to baking. But be forewarned pignoli nuts are more expensive than shrimp.

Bake in 325 degree oven for 16 minutes.

Remove tray from oven and slide paper with cookies still attached onto cooling rack. After 5 minutes, slide another cool cookie sheet under parchment paper and baked cookies and place tray, paper and cookies in freezer for 10 minutes. Then (and only then) carefully remove baked cookies.

Store in air-tight can or in freezer. Remove from freezer 10 minutes before serving.

They are wonderful alone, but for a special treat, use them to make ice cream sandwiches - Amaretto ice cream is a favorite.