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  Table of Contents



Sweets

Winter Dessert
Pears in Cream
Easy Cranberry Pie
Biscotti
Roasted Marone Chestnuts
     in Vino Rosso

Sweet Potatoes and Apples
Zabaglione
Pannetone
Castagnaccio
Sonoma Roasted Fruit
Panna Cotta
Saint Moritz Rice Cream
Candied Citrus Peels
Peach Leaf Custard
Torta D'Angeli
Orange Cake
Amaretti
Pepper Cookies Trieste
Cherry Fritters
Orange or Grapefruit Fritters
Apricotina
Torta Arancia
Jea's Sour Cream Walnuts
Banana Cream & Co
Pears with Banana Cream
Quick Sonoma Pie
Fruit Filling
Cannoli Cream
Italian Meringue Frosting
Peaches Noir

Amaretti
The packaged Amaretti cookies we buy in America have little to do with the real thing. Amaretti are a subtle, delightful and very light cookie which is the essence of Italian baking. Nona's friend Stella Sturla used this recipe, laboriously grinding the almonds by hand. Thanks to the food processor they a now a snap to make.

1 1/4 cups of almonds
3/4 cup sugar, vanilla flavored if you have it
2 egg whites
1 1/4 teaspoons almond extract
pinch of salt
  • Preheat oven to 300 degrees.
  • Line a cookie sheet with parchment paper. Butter the paper.
  • Blanch 1/3 cup almonds in boiling water.
  • Slip skins and place in food processor with remaining almonds and sugar. Process briefly.
  • Scrape down sides of bowl, and process again. Do not turn into a paste but into a fine grind.
  • Put into a bowl along with the beaten egg whites, almond extract and salt. Mix together.
  • Place by teaspoonsful onto parchment paper leaving 2 inches between each cookie.
  • Bake 25 minutes. If at this time they are not browned, run under the broiler for a minute or two watching carefully.

    Enjoy with our 2005 Glissando.
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