Susan Savage, aka “Susan the Baker,” is a good friend and an amazing baker. I have been trying to pry one or two of her recipes from her for a number of months. My family has started the unofficial “Susan the Baker” fan club, with my younger son serving as the President of this organization. We adore Susan, and all of her fine baked things. If you live in LA and need baked goods for a party, a holiday meal, or just a pick-me-up, give her a holler. The recipe below is one of our family favorites. Thanks so much to Susan for sharing the recipe with all of us.
Italian Amaretti Cookies
- 5 ½ cups of ground almonds (almond meal)*
- 2 cups of white sugar; refined baking sugar is best
- 4 eggs
- ½ teaspoon pure almond essence (extract will do, but essence is better)
- 1 cup (or as needed) of icing sugar for dusting the tops of the amaretti
- 2 pinches of salt
Check that your ground almonds are as fine as possible. You can always put them in a blender to make the meal extra fine.
In a large mixing bowl combine the ground almonds, salt and sugar, mixing well with a fork. Next mix in the eggs (all at once – no need to beat in advance) and the almond essence.
Line your cookie sheets with baking paper, and make round balls of cookie dough…generally about a tablespoon, roll them in a bowl of confectioner’s sugar, covering the ball, and then place them on the baking sheet. Susan puts three across on her tray.
Bake for 10 minutes on the lowest rack in the oven, and then move the rack to the middle of the oven and bake an additional 5 minutes. Leave to cool on the baking sheet for at least 5 minutes, then transfer to a cooling rack. EAT.