{"id":201159,"title":"M\u011bkk\u00e9 amaretti","modified":"2026-10-31T18:21:42+01:00","plain":"M\u011bkk\u00e9 amaretti z mlet\u00fdch mandl\u00ed, b\u00edlk\u016f a mou\u010dkov\u00e9ho cukru, tvarovan\u00e9 cukr\u00e1\u0159sk\u00fdm s\u00e1\u010dkem a upe\u010den\u00e9 dozlatova.\n\n\n\nAmaretti se zlatav\u00fdm povrchem, m\u011bkk\u00fdm st\u0159edem a mandlovou v\u016fn\u00ed, kter\u00e1 p\u0159\u00edmo vyb\u00edz\u00ed k \u0161\u00e1lku k\u00e1vy. Jsou to m\u011bkk\u00e9 amaretti bez mouky, p\u0159ipraven\u00e9 z mlet\u00fdch mandl\u00ed, b\u00edlk\u016f, trochy mou\u010dkov\u00e9ho cukru a mandlov\u00e9ho extraktu. Na 6 su\u0161enek po\u010d\u00edtejte s 25 minutami a pot\u00e9 alespo\u0148 p\u016flhodinou odpo\u010dinku. D\u00edky n\u00edzkosacharidov\u00e9 variant\u011b pat\u0159\u00ed tento recept mezi m\u00e9 keto dezerty.\n\n\n\nCo jsou m\u011bkk\u00e9 amaretti?\n\n\n\nM\u011bkk\u00e9 amaretti neboli amaretti morbidi jsou italsk\u00e9 mandlov\u00e9 su\u0161enky, uvnit\u0159 vl\u00e1\u010dn\u00e9 a na povrchu s jemnou krusti\u010dkou. T\u011bsto tvo\u0159\u00ed p\u011bt surovin: 100 g mlet\u00fdch mandl\u00ed, 2 b\u00edlky, 25 g mou\u010dkov\u00e9ho cukru, mandlov\u00fd extrakt a \u0161petka soli.\n\n\n\nB\u00edlky t\u011bsto spojuj\u00ed a tuk obsa\u017een\u00fd v mandl\u00edch mu dod\u00e1v\u00e1 vl\u00e1\u010dnost. D\u00edky absenci p\u0161eni\u010dn\u00e9 mouky jsou tyto su\u0161enky p\u0159irozen\u011b bezlepkov\u00e9 a mal\u00e9 mno\u017estv\u00ed cukru znamen\u00e1, \u017ee jsou m\u00e9n\u011b sladk\u00e9 ne\u017e amaretti z cukr\u00e1rny.\n\n\n\nObjevte tak\u00e9: Bezlepkov\u00e9 mandlov\u00e9 su\u0161enky.\n\n\n\nP\u016fvod amaretti\n\n\n\nN\u00e1zev poch\u00e1z\u00ed z italsk\u00e9ho slova ozna\u010duj\u00edc\u00edho ho\u0159kost a odkazuje na ho\u0159k\u00e9 mandle, kter\u00e9 dod\u00e1valy v\u016fni p\u016fvodn\u00edm recept\u016fm. V It\u00e1lii se rozli\u0161uj\u00ed dv\u011b hlavn\u00ed skupiny: such\u00e9 a k\u0159upav\u00e9 amaretti a amaretti morbidi, kter\u00e9 jsou uvnit\u0159 m\u011bkk\u00e9 a trochu lepiv\u00e9.\n\n\n\nTato verze pat\u0159\u00ed do druh\u00e9 skupiny. M\u00edsto obalov\u00e1n\u00ed v cukru se t\u011bsto tvaruje cukr\u00e1\u0159sk\u00fdm s\u00e1\u010dkem, tak\u017ee vznikaj\u00ed pravideln\u00e9, nep\u0159\u00edli\u0161 sladk\u00e9 su\u0161enky.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nCel\u00fd z\u00e1klad tvo\u0159\u00ed 100 g mlet\u00fdch mandl\u00ed: nejv\u011bt\u0161\u00ed vl\u00e1\u010dnost zajist\u00ed jemn\u011b mlet\u00e9, neodtu\u010dn\u011bn\u00e9 mandle. 2 b\u00edlky pro\u0161lehejte jen lehce, aby se uvolnily, ne\u0161lehejte je do sn\u011bhu jako na kokosky.\n\n\n\nVyzkou\u0161ejte tak\u00e9: Bezlepkov\u00e9 citronovo-mandlov\u00e9 su\u0161enky.\n\n\n\n25 g mou\u010dkov\u00e9ho cukru se v t\u011bst\u011b rovnom\u011brn\u011b rozpt\u00fdl\u00ed, nezanech\u00e1 zrn\u00ed\u010dka a pom\u016f\u017ee vytvo\u0159it jemnou krusti\u010dku. L\u017ei\u010dka mandlov\u00e9ho extraktu v\u0161e v\u00fdrazn\u011b provon\u00ed; pokud m\u00e1te r\u00e1di v\u00fdrazn\u011bj\u0161\u00ed mandlovou chu\u0165, mno\u017estv\u00ed zdvojn\u00e1sobte. \u0160petka soli, r\u016f\u017eov\u00e9 him\u00e1lajsk\u00e9 nebo mo\u0159sk\u00e9, vyv\u00e1\u017e\u00ed sladkost.\n\n\n\nVe verzi bez cukru nahra\u010fte mou\u010dkov\u00fd cukr stejn\u00fdm mno\u017estv\u00edm pr\u00e1\u0161kov\u00e9ho erythritolu; jedno amaretti pak obsahuje 110 kcal. V \u00fastech zanech\u00e1v\u00e1 trochu chladiv\u011bj\u0161\u00ed pocit a po vychladnut\u00ed se m\u00edrn\u011b m\u011bn\u00ed jeho konzistence.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nVyjm\u011bte plech z trouby, vylo\u017ete ho pe\u010dic\u00edm pap\u00edrem a troubu p\u0159edeh\u0159ejte na 200 \u00b0C. Lehce pro\u0161lehan\u00e9 b\u00edlky sm\u00edchejte s mlet\u00fdmi mandlemi, extraktem, mou\u010dkov\u00fdm cukrem a sol\u00ed: t\u011bsto je na tvarov\u00e1n\u00ed rukama nebo l\u017e\u00edcemi p\u0159\u00edli\u0161 m\u011bkk\u00e9, proto pou\u017eijte cukr\u00e1\u0159sk\u00fd s\u00e1\u010dek s velk\u00fdm otvorem o pr\u016fm\u011bru p\u0159ibli\u017en\u011b 1 cm. Nast\u0159\u00edkejte 6 stejn\u011b velk\u00fdch hrom\u00e1dek a \u0161pi\u010dku, kter\u00e1 se na ka\u017ed\u00e9 vytvo\u0159\u00ed, zplo\u0161t\u011bte kone\u010dky prst\u016f.\n\n\n\nV podobn\u00e9m duchu: Su\u0161enky z cizrnov\u00e9 mouky bez cukru.\n\n\n\nPe\u010dte necel\u00fdch 15 minut podle trouby: povrch m\u00e1 jen lehce zezl\u00e1tnout, spodek tmavne rychleji a nem\u011bl by p\u0159\u00edli\u0161 zhn\u011bdnout. Pot\u00e9 nechte alespo\u0148 30 minut chladnout, aby su\u0161enky zpevnily. Je\u0161t\u011b lep\u0161\u00ed jsou o n\u011bkolik hodin pozd\u011bji nebo druh\u00fd den, s k\u00e1vou \u010di \u010dajem.\n\n\n\nDal\u0161\u00ed podobn\u00e1 j\u00eddla najdete mezi m\u00fdmi n\u00edzkosacharidov\u00fdmi recepty.\n\n\n\n\n\n\tM\u011bkk\u00e9 amaretti\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t100 g mlet\u00fdch mandl\u00ed2 b\u00edlky z vajec25 g mou\u010dkov\u00e9ho cukru ((nebo pr\u00e1\u0161kov\u00e9ho erythritolu pro verzi bez cukru))1 l\u017ei\u010dka mandlov\u00e9ho extraktu (dvojn\u00e1sobek, pokud m\u00e1te tuto chu\u0165 r\u00e1di)1 \u0161petka soli (r\u016f\u017eov\u00e9 him\u00e1lajsk\u00e9 nebo keltsk\u00e9 mo\u0159sk\u00e9)\t\n\t\n\t\tVyjm\u011bte plech z trouby a vylo\u017ete ho pe\u010dic\u00edm pap\u00edrem. P\u0159edeh\u0159ejte troubu na 200 stup\u0148\u016f.Odd\u011blte b\u00edlky od \u017eloutk\u016f. \u017dloutky nepou\u017e\u00edvejte. B\u00edlky kr\u00e1tce pro\u0161lehejte, aby se rozvolnily. Nen\u00ed t\u0159eba je \u0161lehat do sn\u011bhu jako na kokosky. Sm\u00edchejte je s mlet\u00fdmi mandlemi, mandlov\u00fdm extraktem, mou\u010dkov\u00fdm cukrem (nebo erythritolem) a trochou soli.Vznikne t\u011bsto, kter\u00e9 je trochu p\u0159\u00edli\u0161 m\u011bkk\u00e9 na to, aby se dalo na plech nan\u00e1\u0161et rukama nebo l\u017e\u00edcemi. Pou\u017eijte rad\u011bji cukr\u00e1\u0159sk\u00fd s\u00e1\u010dek s velk\u00fdm otvorem (1 cm). Na pe\u010dic\u00ed pap\u00edr nast\u0159\u00edkejte 6 stejn\u011b velk\u00fdch mal\u00fdch hrom\u00e1dek. P\u0159\u00edpadn\u011b jejich tvar trochu upravte prsty (nap\u0159\u00edklad zplo\u0161t\u011bte \u0161pi\u010dku).Su\u0161enky pe\u010dte necel\u00fdch 15 minut. Doba pe\u010den\u00ed se m\u016f\u017ee v jednotliv\u00fdch troub\u00e1ch m\u00edrn\u011b li\u0161it. Hl\u00eddejte, aby su\u0161enky na povrchu lehce zezl\u00e1tly. Zespodu pak budou o n\u011bco tmav\u0161\u00ed. Nenech\u00e1vejte je v troub\u011b p\u0159\u00edli\u0161 dlouho, jinak zespodu p\u0159\u00edli\u0161 ztmavnou.Nechte su\u0161enky je\u0161t\u011b alespo\u0148 p\u016fl hodiny vychladnout. Osobn\u011b mi chutnaj\u00ed v\u00edc a\u017e po n\u011bkolika hodin\u00e1ch nebo dokonce druh\u00fd den.\t\n\t\n\t\tVybaven\u00ed: Trouba na 200 stup\u0148\u016f + plech, Cukr\u00e1\u0159sk\u00fd s\u00e1\u010dek (s dostate\u010dn\u011b velk\u00fdm otvorem (1 cm)), Pe\u010dic\u00ed pap\u00edr bez PFAS, M\u00edsa.\n\t\n\t\n\t\tDessertItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201159","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=201159"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201159\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/194053"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=201159"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=201159"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=201159"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}