I just tested out a new recipe (see below). The cookies
spread out thin and flat and all joined together into one
thing, flat, hyper-sticky layer.

Any ideas why?


TIA

-----

Amaretti (Almond Cookies)

300 g whole unblanched almonds, toasted
250 g sugar
25 g plain flour
¼ teaspoon salt (optional)
4 egg whites
2 teaspoons almond extract (optional)

Preheat the oven to 150°C/300°F/Gas Mark 2. Line a baking
tray with aluminium foil, and butter and flour it.

Combine the almonds, sugar, flour, and salt, if using, in a
food processor. Process to a fine, crumbly powder Transfer
to a bowl and stir in the egg whites and almond extract if
using.

Drop the batter by the teaspoonful onto the baking tray ,
about 3 cm apart. Bake for 20 minutes, or until dry. Let
cool slightly on the baking tray, then transfer to a rack
completely.

Store in an airtight container.

This makes about 48 cookies

Michael Rolfe wrote:
>
> I just tested out a new recipe (see below). The cookies
> spread out thin and flat and all joined together into one
> thing, flat, hyper-sticky layer.
>
> Any ideas why?
>
> TIA


The eggwhites must be beaten to stiff peaks. Then the other ingredients
folded in without deflating the eggwhites.
>


> -----
>
> Amaretti (Almond Cookies)
>
> 300 g whole unblanched almonds, toasted
> 250 g sugar
> 25 g plain flour
> ¼ teaspoon salt (optional)
> 4 egg whites
> 2 teaspoons almond extract (optional)
>
> Preheat the oven to 150°C/300°F/Gas Mark 2. Line a baking
> tray with aluminium foil, and butter and flour it.
>
> Combine the almonds, sugar, flour, and salt, if using, in a
> food processor. Process to a fine, crumbly powder Transfer
> to a bowl and stir in the egg whites and almond extract if
> using.
>
> Drop the batter by the teaspoonful onto the baking tray ,
> about 3 cm apart. Bake for 20 minutes, or until dry. Let
> cool slightly on the baking tray, then transfer to a rack
> completely.
>
> Store in an airtight container.
>
> This makes about 48 cookies

Michael Rolfe wrote:
>
> I just tested out a new recipe (see below). The cookies
> spread out thin and flat and all joined together into one
> thing, flat, hyper-sticky layer.
>
> Any ideas why?
>
> TIA


The eggwhites must be beaten to stiff peaks. Then the other ingredients
folded in without deflating the eggwhites.
>


> -----
>
> Amaretti (Almond Cookies)
>
> 300 g whole unblanched almonds, toasted
> 250 g sugar
> 25 g plain flour
> ¼ teaspoon salt (optional)
> 4 egg whites
> 2 teaspoons almond extract (optional)
>
> Preheat the oven to 150°C/300°F/Gas Mark 2. Line a baking
> tray with aluminium foil, and butter and flour it.
>
> Combine the almonds, sugar, flour, and salt, if using, in a
> food processor. Process to a fine, crumbly powder Transfer
> to a bowl and stir in the egg whites and almond extract if
> using.
>
> Drop the batter by the teaspoonful onto the baking tray ,
> about 3 cm apart. Bake for 20 minutes, or until dry. Let
> cool slightly on the baking tray, then transfer to a rack
> completely.
>
> Store in an airtight container.
>
> This makes about 48 cookies

Well you can beat 4 egg whites til stiff but that amount seems like a lot and
you will probably end up with almond meringues.

There are many different types of amaretti recipes. Are you looking for the
chewy type or the more crunchy type like those commerical ones you see in the
red tins from Italy?

"Finocchio568" > wrote in message
...
> Well you can beat 4 egg whites til stiff but that amount
seems like a lot and
> you will probably end up with almond meringues.

Yep, you got it.

> There are many different types of amaretti recipes. Are
you looking for the
> chewy type or the more crunchy type like those commerical
ones you see in the
> red tins from Italy?

I was aiming for crunchy.

"Finocchio568" > wrote in message
...
> Well you can beat 4 egg whites til stiff but that amount
seems like a lot and
> you will probably end up with almond meringues.

Yep, you got it.

> There are many different types of amaretti recipes. Are
you looking for the
> chewy type or the more crunchy type like those commerical
ones you see in the
> red tins from Italy?

I was aiming for crunchy.

Finocchio568 wrote:
>
> Well you can beat 4 egg whites til stiff but that amount seems like a lot and
> you will probably end up with almond meringues.

Amaretti are essentially almond meringues. They have eggwhites in them.

> There are many different types of amaretti recipes. Are you looking for the
> chewy type or the more crunchy type like those commerical ones you see in the
> red tins from Italy?

Finocchio568 wrote:
>
> Well you can beat 4 egg whites til stiff but that amount seems like a lot and
> you will probably end up with almond meringues.

Amaretti are essentially almond meringues. They have eggwhites in them.

> There are many different types of amaretti recipes. Are you looking for the
> chewy type or the more crunchy type like those commerical ones you see in the
> red tins from Italy?