Amaretti: Almond-flavoured cookies
Amaretti : Almond-flavoured cookies
Preparation time: 15 min Cooking time: 20-30 min Servings: 24
225g (8 oz.) granulated sugar
225g (8 oz.) brown sugar
64 ml pure almond extract
235 ml (8 oz.) vegetable oil
4 tbsp lukewarm water
850g (30 oz.) flour
3 tsp baking powder
10 tsp icing sugar (to coat cookies)
Take teaspoons of dough, then form into small balls and roll into the icing sugar.
Place them on a cooking sheet and press down slightly with two fingers.
Make sure to space them out evenly to avoid them from sticking together.
Bake at 350°F (180°C) for about 20 to 30 minutes.
(Photography Michel Ostaszewski)
Recipe contributed by Ida Fanzolato.
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Mysterious dish. The whole story of the origin of this dish and its place in cucina romana is vague. There are several competing theories, but all are anecdotal.
Since the name is derived from "carbonaro" (the Italian word for charcoal burner), some believe the dish was first made as a hearty meal for Italian charcoal workers. In parts of the United States the etymology gave rise to the term "coal miner's spaghetti". It has even been suggested that it was created as a tribute to the Carbonari ("charcoalmen"), a secret society prominent in the early, repressed stages of Italian unification. It seems more likely that it is an urban dish from Rome, although it has nothing to do with the homonym restaurant, “Carbonara”, in the roman Campo de' Fiori square.
It was first described after the war as a Roman dish, when many Italians were eating eggs and bacon supplied by troops from the United States.