epicurious4.0
Abambar
To make abambar cookies, Rome’s Libyan Jews press flourless amaretti cookie dough into rounds before topping with almonds.
👥 20 Servings👤 Leah Koenig📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 325°F. Line two baking sheets with parchment paper.
2
Combine the egg whites, sugar, almond extract, and salt in the bowl of a stand mixer fitted with the paddle attachment. (Or use a handheld electric mixer and a large bowl.) Beat on medium speed until the sugar dissolves. Beat in the almond flour in two stages, scraping down the sides of the bowl as necessary, until a dough the texture of soft almond paste forms.
large egg whites2
3
Using lightly moistened or oiled hands, scoop out rounded tablespoons of the dough, roll them into balls, and place them on the baking sheets, about 1 inch apart. Using the tip of your finger, gently press the center of each cookie, flattening it slightly and leaving an indentation. Gently press an almond into each indentation.
4
Bake, rotating the baking sheets back to front and top to bottom halfway through baking, for 15 to ⏱️ 20 minutes, until the cookies are lightly golden on top. (The bottoms will be a few shades darker.) Transfer the cookies to wire racks to cool. The cookies will continue to firm up as they cool. The cookies can be stored in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months.
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