Amaretti Empanadas

Ingredients

In this Latin American adaptation of Amaretti, the traditional Italian almond cookies are transformed into a filling for empanadas. The empanada dough replaces the original cookie base, resulting in a flaky and crispy crust. The Latin American influence also adds a touch of sweetness and a unique flavor profile to the dish. We alse have the original recipe for Amaretti (Sicily), so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 cup (100g) ground amaretti cookies 1 cup (100g) ground amaretti cookies
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (50g) almond flour 1/2 cup (50g) almond flour
• 1/4 teaspoon almond extract 1/4 teaspoon almond extract
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 220 kcal / 920 kJ
• Fat: 12g (Saturated Fat: 6g)
• Carbohydrates: 25g (Sugar: 12g)
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.
   In a separate bowl, combine the ground amaretti cookies, sugar, almond flour, and almond extract. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
5. 5.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Use a round cookie cutter or a glass to cut out circles of dough.
6. 6.
   Place a spoonful of the amaretti filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and seal the edges by pressing them together with a fork.
7. 7.
   Transfer the empanadas to the prepared baking sheet. Brush the tops with beaten egg wash for a golden finish.
8. 8.
   Bake for 15-20 minutes, or until the empanadas are golden brown.
9. 9.
   Remove from the oven and let them cool for a few minutes. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Ground amaretti cookies — If you can't find pre-ground amaretti cookies, you can make your own by pulsing whole amaretti cookies in a food processor until finely ground.
• Almond flour — Make sure to use blanched almond flour for a finer texture in the filling.

Tips & Tricks

• For a more pronounced almond flavor, add a few drops of almond extract to the empanada dough.
• Dust the empanadas with powdered sugar just before serving to add a touch of sweetness and a beautiful presentation.
• Serve the Amaretti Empanadas warm with a scoop of vanilla ice cream for a delightful dessert.

Serving advice

Serve the Amaretti Empanadas as a sweet treat for dessert or as a special addition to a brunch spread. They can be enjoyed on their own or paired with a dollop of whipped cream or a scoop of ice cream.

Presentation advice

Arrange the Amaretti Empanadas on a platter, dusted with powdered sugar, and garnish with a sprig of fresh mint for an elegant presentation. Serve them on colorful plates or in individual dessert bowls to make them visually appealing.