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Almond Mounds (Amaretti) (D, TNT)
Source: 12/19/01 The Cleveland Plain Dealer Source: Adapted recipe from Libera Pilla
Yield: 6 to 7 dozen

4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup shortening
2 cups sugar
4 eggs
1/2 cup milk
1 tablespoon almond extract
Confectioners' sugar (be sure it isn't part dextrose)

Heat oven to 350°F. Grease cookie sheets.

Sift together flour, baking soda and baking powder; set aside. Beat shortening and sugar until fluffy. Add eggs, one at a time, then milk and extract. Mix in flour mixture.

Drop dough in mounds the size of a walnut shell into confectioners' sugar; roll gently to cover and transfer to cookie sheet. Bake about 15 minutes, until set and lightly browned. Cool on racks.

Serve cooled, or store in airtight containers with sheets of wax paper between each layer.

Posted by Susan Greene

Nutritional Info Per Serving: N/A