Amaretti with Blanche de Chambly
Preparation
In a large bowl, mix together flour, toasted almond powder, baking powder and salt and set aside.
In a large mixing bowl, whisk the eggs, sugar, brown sugar, Blonde de Chambly, oil, almond extract and Amaretto until smooth.
Add the dry ingredients to the liquid ingredients and beat until incorporated (the batter obtained will be dense and thick, finish mixing with a wooden spoon if necessary).
Put in the fridge for 30 minutes.
Use your hands or spoons, to shape some fifteen balls (slightly smaller than a Grenoble walnut) (a mini ice cream scoop could also be very useful for this operation).
Put the remaining batter back in the fridge while you prepare the balls and wait for the biscuits to cook.
Roll the balls in powdered sugar, shake them to remove any excess sugar and lay on a plate previously lined with parchment paper, taking care to space them out at about 1.5".
Bake in preheated oven on the centre rack, at 375° for 10 minutes, or until the bottom of the biscuits is golden.
Transfer to a rack and let cool completely.
Repeat the shaping and cooking operations, until the batter is finished (taking care to always put the extra batter back in the fridge). Store in a metal dish or cookie jar.
For 5 to 6 dozen biscuits
- 3 cups of flour
- 1 cup of toasted almond powder *
- 1 tablespoon of baking powder
- 1 pinch of salt
- 3 eggs
- 1 cup of sugar
- 1 cup of brown sugar
- ¼ cup of Blonde de Chambly
- ¾ cup of neutral vegetable oil (canola, sunflower or other)
- 1 tablespoon of pure almond extract
- 1 tablespoon of Amaretto di Saronno (or other almond liqueur)
Cooked with
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