Help, how do make amaretti cookies,
TIPS AND TRICKS TO HANDLING AND BAKING AMARETTI COOKIES
I HAVE A RECIPE--OTHER RECIPES ARE WELCOME FOR AUTHENTIC AMARETTI COOKIES.
SOME SITES SAY TO ROLL THE COOKIES IN ICING SUGAR, SOME SAY TO SPRINKLE ICING SUGAR ONCE ON THE TRAYS...
ALSO, HOW DOES ON HANDLE THE SHAPING OF THE COOKIES, SINCE THEY ARE A MERANGE LIKE COOKIE, ISN'T THIS DIFFICULT....SOME SAY ONCE COOKIES ARE ON THE TRAY LEAVE THEM TO SIT FOR A FEW HOURS BEFORE BAKING...WOULDN;T THEY DEFLATE.....
ANY HELP WOULD BE GREATLY APPRECIATED.
Amaretti Cookies are baked on parchment paper in a preheated 375 degree oven. The batter is piped from a pastry bag onto the parchment paper and the tops are flattened using a damp towel, sprinkled with sugar and loaded into the preheated oven.
I think it's best to put light film of oil on the parchment paper before piping the cookies but that's a matter of personal preference.
I would never allow the batter to "rest" prior to loading them into the oven. Sounds counterproductive to me.