Almond Cookies (amaretti-like), and a trip to Perugia

Natacha Sanz Caballero Desserts and Sweets, Events & Travel Ben Paterson, coffeetime, dessert, galletas, Italy, merienda, Perugia, postre, teatime, Umbria, Umbria Jazz Festival

Almond cookies, amaretti-like, to sweeten up this very odd situation. It’s hard to believe what’s happening right now in the world. When I remember the times, not that long ago, when we could travel, I can’t help but think that we are living in a dystopian movie, and that, like in the movies, it will have a happy ending.

Temple of Sant’Angelo

The 13th century Acqueduct

My mom at Roca Paolina

My flight to Spain this summer has been canceled by the airline due to the pandemic and the closing of borders in many parts of the world (certainly the borders of Spain). I can now only travel in my imagination, and visit with my mom and sisters through a screen. 

17th century fountain by the 3rd century B.C Etruscan Wall

Monasterio della Beata Colomba

The Etruscan Arch

Temple of Sant’Angelo

Interior of the Church of Sant’Angelo

Church of Sant’Angelo

Church of Sant’Angelo

Keep of Sant’Angelo

Torre degli Sciri

Arco di Sant’Ercolano

But I want to bring light to my posts, hope for better times ahead, and the memories of trips past. That’s why I’m accompanying this recipe with photos of a trip, last summer, to Perugia, in Italy (quite appropriate given the recipe I am sharing today, for almond cookies, amaretti-like). My youngest son David and I have been travel companions for the past few years, and we had the opportunity to visit my sister Susana, a visiting professor at the University of Perugia, along with my mom, who traveled with us.

Before our trip, I only knew Perugia through one of my favorite chocolates, Baci. In Perugia I discovered a fascinating city with a rich history —Etruscan, Roman and Gothic—, very visible in its monuments, gates and walls. Walking through its streets was like a step back in time, and at times I felt like I was in a Game of Thrones location (i.e. via Maestá Delle Volte) or in a Roman catacomb (Roca Paolina). The textile workshop Giuditta Brozzetti, located in the high-arched church of San Francesco delle Donne, which dates to the 13th century, was an example of history marrying business. A destination in itself.

From the keep of Sant’Angelo

View from Keep of Sant’Angelo

Giuditta Brozzetti handmade textiles in San Francesco delle Donne

Giuditta Brozzetti textiles

San Francesco delle Donne

Handmade textiles at Giuditta Brozzetti

Capella Baldeschi

Oratorio de San Bernardino

Via Volte della Pace

Fontana Maggiore and Palazzo dei Priori

Café Sandri dal 1860

Torre degli Sciri

Convent of San Domenico, Umbria Museum or Archaeology

Etruscan sarcophagus at the Umbria Museum of Archaeology

Church of San Pietro

Down Via Volte della Pace

Roca Paolina

Pizza and jazz on the steps of Palazzetto dei Notari

Ben Paterson at Umbria Jazz Festival

We also had the good fortune of being there during its famous jazz festival, the Umbria Jazz Festival, and listen to live music playing day and night in squares and streets. We met a talented jazz pianist from New York City, Ben Paterson, and his beautiful fiancé Monica (they must be married by now!) and learn more about the festival. How fun! A few days in Perugia wasn’t enough, and I can’t wait to go back.

Soon I will be bringing you the recipe for an outstanding cheesecake, and while I was trying to gather all the ingredients to replicate the recipe, I realized I couldn’t find almond cookies (amaretti type) at the stores where I limit myself to shop now. That’s when I decided to make my own, since I do have almond flour and almond extract, the two basic ingredients. 

The almond cookies are pretty simple to make, and I must say, the process also very soothing, forming each ball between your palms, one by one, in a very methodical manner. The cookies will be a bit soft and chewy when they come out of the oven, and they are delicious eaten that way. However, if you want to use them to make the crust for the cheesecake, leave them in a plate to dry and harden for a few days (okay, you can try one or two right out of the oven ;). That’s what I’m doing, to bring you the triple cheesecake with amaretti crust and caramelized blood oranges recipe soon.

In the meantime, keep safe, keep cooking, and continue to stay at home.

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ALMOND COOKIES (AMARETTI-like) Galletitas de Almendra

Course: Dessert

Author: Natacha Sanz Caballero, Mama Ía blog

Equipment

• mixing bowls
• cookie sheet

Ingredients

• 3 cups almond flour
• 2/3 cup granulated sugar
• 1/3 cup icing sugar + 1 cup for coating
• Pinch of salt
• 2 egg whites
• 1 1/2 tsp almond extract

Instructions

• In a large mixing bowl, combine almond flour, sugars and salt.
• Add the egg whites and almond extract and mix with a whisk. It will become crumbly and at this point you can continue mixing with your hands until you form a cohesive ball.
• Cover the bowl with plastic wrap and refreigerate for about 1 hr.
• Preheat the oven to 325ºF.
• Line a cookie sheet (or two) with parchment paper. Place icing sugar in a wide bowl.
• Using a teaspoon, scoop dough and shape into 1 inch balls. Once you have 5 or 6 balls of dough in the shallow bowl, shake it and rotate it so the bowls get completely covered in icing sugar. Scoop them into a colander and roll gently over the shallow bowl to release the extra sugar. Place the balls onto the lined cookie sheet. Repeat the process until all the dough is fromed into balls.
• Arrange the balls of dough on the cookie sheet at a distance of about 1 inch from each other. Press gently with the bottom of a glass or any other utensil that might do the trick.
• Place in the oven and bake for about 18 minutes (as always, check a few minutes before to make sure they are not baking too much). The cookies will crackle slightly and will turn golden brown under the sugar.
• Remove the tray from the oven, let rest for a few minutes and transfer the cookies to a rack to cool. The cookies will be a bit soft and chewy the first day or two. Let them dry until they become very crunchy if you want to use them to make pie crust.

With jazz pianist Ben Paterson