thank you for the printable option, really appreciate it coz now i can keep it in my book of cookery. :) do you take requests? I made a cake tonight for halloween that i would love you to try, please let me know if you do and your thoughts THE SHELTON's CRACK A CHESTNUT CAKE (serves four) 4 whole eggs 500g of chestnut cream 50g of butter 100g of dark chocolate 70% cacao A big pinch of salt baking sheet for the bottom of your baking form. Melt the butter with the dark chocolate, let it cool. Whisk the eggs until soft picks, add the chestnut cream and mix well. Then stir in the chocolate / melted butter mixture and a good pinch of salt. Place a round baking sheet on the bottom of your mold, and pour the batter into a baking mold Baking: At a preheated oven on 150 ° c. 40 minutes for a cake of 16cm and 30 minutes for a cake of 18cm. The cake's center should still be a little shaky after baking. Let the cake cool down before decanting. This cake is best when eaten fresh, I advise you to let it just temper a little before eating, say ten minutes.
I make these all the time, my family go crazy for them...But I skip the almond extract and I add real orange to mine, a bit of fresh squeezed orange and i grate a whole orange peel in there too...Soooo much better in taste ;) I do it with limes too :) but fresh orange is the bomb tho!
Thank you for this recipe , it is so simple to make instead of buying 1 box of roughly a dozen small cookies for five bucks. I serve them on weekends with my morning coffee . Your recipe saves me a ton of money. I would like to do a pistachio one as well.
You are very welcome! Very happy to hear you loved these amaretti cookies so much :) If you ever get a chance I would greatly appreciate your feedback on my blog, it really helps me a lot! Thank you :) simplyhomecooked.com/amaretti-cookies/
So happy you loved these Amaretti cookies Tina! You are very welcome :) I have never tried making them with coco powder, but let me know how it turns out if you try it :)
It helps had a little crispness to the outside. You could skip the sugar part if you would like. That is just how amaretti cookies are typically made. I hope that helps clarify and I hope you get a chance to make these cookies :)
I would just bake them longer. I haven't tried making them crispy so I am not too sure how much more time they would need in the oven. Luckily, this is the type of cookie that you can put back in the oven after checking on them and they won't fall flat or change with the temperature difference.
Yes you can, but I think the almond extract is more pungent. So you might need to add a little extra amaretto to achieve the same flavor. But be careful not too add to much or it might throw off the texture.
Hi :) Can you clarify on what you mean by that? Do you mean the cups I use to measure? That is a standard size cup in the US Imperial system. Hope that helps.
I do respect recipes and cook exactly as instructed, but these turned out stone hard. Idk where I could go wrong, temperature is measured, all ingredients measured. This recipe takes 4.5 - 5 cups of almond flour (mine is fresh from Costco). 5!!! All ruined and precious pre-Christmas time wasted. Next time when the recipe asks for big amount of ingredients, I will opt out.
I just made these and they were INCREDIBLE. They look and taste exactly like the ones I buy from my favorite bakery. Must try recipe
Thank you so much for your amazing feedback 😍
thank you for the printable option, really appreciate it coz now i can keep it in my book of cookery. :)
do you take requests?
I made a cake tonight for halloween that i would love you to try, please let me know if you do and your thoughts
THE SHELTON's CRACK A CHESTNUT CAKE
(serves four)
4 whole eggs
500g of chestnut cream
50g of butter
100g of dark chocolate 70% cacao
A big pinch of salt
baking sheet for the bottom of your baking form.
Melt the butter with the dark chocolate, let it cool.
Whisk the eggs until soft picks, add the chestnut cream and mix well. Then stir in the chocolate / melted butter mixture and a good pinch of salt.
Place a round baking sheet on the bottom of your mold, and pour the batter into a baking mold
Baking: At a preheated oven on 150 ° c. 40 minutes for a cake of 16cm and 30 minutes for a cake of 18cm.
The cake's center should still be a little shaky after baking.
Let the cake cool down before decanting.
This cake is best when eaten fresh, I advise you to let it just temper a little before eating, say ten minutes.
Great job Dina! I am so happy you finally started making videos of the recipes. Keep up a great work ! I will need to try this recipe 😊
Thank you, Irina! You are so sweet. I think you'll really enjoy this recipe! :)
These look delicious & easy to make. Thank you so much. You are stunning by the way.
Thank you! You are so kind :)
I make these all the time, my family go crazy for them...But I skip the almond extract and I add real orange to mine, a bit of fresh squeezed orange and i grate a whole orange peel in there too...Soooo much better in taste ;) I do it with limes too :) but fresh orange is the bomb tho!
Thank you for this recipe , it is so simple to make instead of buying 1 box of roughly a dozen small cookies for five bucks. I serve them on weekends with my morning coffee . Your recipe saves me a ton of money. I would like to do a pistachio one as well.
I'm so glad you enjoyed the recipe! That sounds like a great way to start the morning :)
These amaretti cookies are fabulous i made them for christmas as a part of my cookie trays and wow they are wonderful.
Thank you for the kind feedback. I’m glad to hear that you enjoyed the amaretti cookies :)
Oh my gahhh...looks so simple and delicious. Cant wait to try for my girls.
Hope you enjoy!
LOVE these cookies!
For a different flavor, could pecan flour be used instead of the almond flour?
Wow that sounds so delicious! I am intrigued. I have never made anything with pecan flour, but now I have to try it! 😉
Made these the other day they are so delicous. Thank you.
You are very welcome! Very happy to hear you loved these amaretti cookies so much :) If you ever get a chance I would greatly appreciate your feedback on my blog, it really helps me a lot! Thank you :) simplyhomecooked.com/amaretti-cookies/
I will definitely make it.
I'm so glad this recipe intrigued you! Let me know how it goes😊
Banging!!
Thank you cooking dina
Enjoy :)
Thanks for sharing- doesn't look intimidating. Love this cookie!
Thanks Elle. This recipe is definitely not intimidating or difficult! I hope you enjoy this recipe.
Thanks!
Are these the cookie from when I was a kid that had a half maraschino cherry or whole almond on them? They were my favorite.
I love cooking cooking
Cooking is amazing!
Excellent 👌👌👌
Thanks a lot 😊
I recently made these and were a big hit! Thank you for the recipe! Has anyone ever tried with coco powder?
So happy you loved these Amaretti cookies Tina! You are very welcome :) I have never tried making them with coco powder, but let me know how it turns out if you try it :)
I saw you in a video of 'Food Insider'.
Thanks for letting me know, I saw that too :)
@@SimplyHomeCooked You're welcome.
I tried to make these today but I don’t think my whites were beaten enough. My dough was more like pancake batter. I will try again.
Did you get stiff peaks in the egg whites? Did you measure the almond flour properly?
Bellissimi...metti gli ingredienti in lingua italiana graziee.🙂
👍👍👍👍👍
These look delicious? Can I and a spoon of marmalade on top?
Thank you Yolanda! I never tried that but it should work :)
Can you add your ingredients please
I would like to know why the dough balls are rolled in granulated sugar. Thanks!
It helps had a little crispness to the outside. You could skip the sugar part if you would like. That is just how amaretti cookies are typically made. I hope that helps clarify and I hope you get a chance to make these cookies :)
Hi can u use carton egg whites instead of breaking eggs and separate them pls adv
Hi Mary, I have never used carton egg whites with this recipe so I cannot say for sure without testing it out myself.
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How can I make these super crisp and dry?
I would just bake them longer. I haven't tried making them crispy so I am not too sure how much more time they would need in the oven. Luckily, this is the type of cookie that you can put back in the oven after checking on them and they won't fall flat or change with the temperature difference.
Could I replace the almond extract with amaretto?
Yes you can, but I think the almond extract is more pungent. So you might need to add a little extra amaretto to achieve the same flavor. But be careful not too add to much or it might throw off the texture.
@@SimplyHomeCooked Thanks a lot!
What's the size of the cups please ?
Hi :) Can you clarify on what you mean by that? Do you mean the cups I use to measure? That is a standard size cup in the US Imperial system. Hope that helps.
Hi
Thank you about recipe I like it
Possible please to give meuseur
Thank you
All measurements are in the description below :)
every video I have watched they don't put vanilla but a whole bottle of almond extract
I guess everyone does it differently :)
I do respect recipes and cook exactly as instructed, but these turned out stone hard. Idk where I could go wrong, temperature is measured, all ingredients measured. This recipe takes 4.5 - 5 cups of almond flour (mine is fresh from Costco). 5!!! All ruined and precious pre-Christmas time wasted. Next time when the recipe asks for big amount of ingredients, I will opt out.