Traditionally, a crisp cookie flavored with almond paste or ground almonds, this softer version of amaretti is flavored with brewed espresso and has a hint of crunch from the addition of ground Italian-roast espresso beans. In Italian, amaretti means "little" and "bitter" macaroons. The bitter flavor of the ground espresso is fleeting, then the coffee essence comes through loud and clear. A definite treat for espresso aficionados! Amaretti al Caffé is perfect for mid-morning snack with cappuccino or espresso, or as served here with a small glass of coffee liqueur.
7 ounces almond paste (See Note)
1 tablespoon, plus 1 teaspoon brewed espresso, cooled
1 tablespoon coarsely ground Italian-roast espresso beans
1 egg white
Butter or line a baking sheet with parchment.
Preheat oven to 300°F. In a food processor container with the steel blade attachment, place the almond paste and process until smooth, about 1-1/2 minutes. Add the brewed espresso, ground espresso beans and egg white. Blend until smooth. Spoon mixture into a pastry bag fitted with a 1/2-inch tip. Pipe 1 1/2-inch mounds 1 1/2-inch apart on the prepared baking sheet. Bake for 25 to 30 minutes, until lightly browned on the edges. Cool on racks. Makes about 15 amaretti.
Note-If you have leftover almond paste which I did, you can place it in a plastic bag and keep at room temperature or in the refrigerator.