ISO: ISO Help- Can Amaretti cookies be frozen?

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cath-in-v

Well-known member
I was planning on taking my first crack at making amaretti today. I've got the type of recipe that calls for ground almonds. I was wondering if, with the egg whites, they freeze well.

Looking for advice from anyone who makes these. Do you toast almonds before grinding them, or use raw, and do they freeze?

Thanks for any feedback from all you experts..

 
Here is one answer I found by googling. Had to include the recipe. See the note at bottom.

hope this helps
2 egg whites
Pinch of salt
Grated rind of 1 orange
1 teaspoon almond extract
1/2 teaspoon vanilla extract
10 ounces (295.73 milliliters) blanched almonds, finely chopped
1/4 cup matzo cake meal
2 tablespoons non-dairy margarine
Confectioners' sugar that is kosher for Passover

Instructions for the Ricciarelli recipe (Passover Almond Cookies recipe; Italian-style amaretto-like cookies):

Beat egg whites with salt until stiff and dry.
Gradually add 1 cup sugar; beat to the consistency of marshmallow cream.
Beat in orange rind, both extracts and almonds, mixing until you have a very stiff paste.
Combine matzo cake meal with remaining 1/4 cup sugar.
Generously grease a baking sheet with the margarine and sprinkle with cake meal-sugar mixture.
Shake off excess.
Drop batter 2 inches apart on prepared baking sheet.
Bake in a preheated 250 degree Fahrenheit (120 degrees Celsius or Centigrade) oven until cookies are very firm and faintly browned, about 45 to 55 minutes.
Remove cookies from oven.
Place confectioners' sugar in a sifter and sprinkle over cookies.
Carefully remove cookies to a wire rack to cool.
When completely cool, store in a tightly closed cookie tin at room temperature.
Note: These ricciarelli almond cookies can be frozen, although they are freshest when eaten within a few days of baking them. Thaw at room temperature for 1 hour before serving.

Makes about 24 to 30 ricciarelli cookies / almond cookies.

 
If your recipe is fairly simple

like the one I use -- just ground almonds, icing sugar and egg whites -- then the amaretti should keep well in an airtight container for 2 to 3 weeks.

Meringues themselves freeze well for 3 months or so, and I don't think the addition of ground nuts would make any difference.

 
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