Christmas Eve! Our home smells like bacon and gingerbread. Prince Charming grilled Lamb Sausage and Local Beef Brochettes outside on the charcoal webber. We sipped Cake Bread Cellars Pinot Noir and danced to Christmas music. Louis Armstrong and very old blues Christmas music are some of my favorites. Christmas Eve was one big hors d'oeuvre party. Blue goat cheese stuffed paeppadew peppers, whole nuts for cracking, citrus, and white bean soup. I made a batch of gingerbread and truly just enjoyed the time. Since I was young, I always opened one gift on Christmas Eve, this year was no different. My lovable birdbrain sister from Miami, Florida found a one piece pajamas suit and hysterically had to send it up to me in Vt. Thanks Al!
Cookie talk- Amaretti cookies are so fun to have around. They last for months. If you do not dip them in chocolate they are grea to grind in the food processor and use in all sorts of desserts. They have no wheat, butter, and egg yolks. So kinda healthy?
Happy Holidays and Merry Christmas!
Chocolate Amaretti Cookies
Makes 18
3 cups blanched almonds
1 cup sugar
3 egg whites
1 teaspoon almond extract
8 ounces dark chocolate, melted
1. Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
2. In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
3. Using 2inch ice cream scoop, place dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 25 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Then dip 1/2 the cookie into the melted chocolate. Store in a dry place.
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