{"id":194924,"title":"Biscui\u021bi amaretti moi cu migdale","modified":"2026-10-30T21:08:59+01:00","plain":"Amaretti fragezi din migdale m\u0103cinate, albu\u0219uri \u0219i zah\u0103r pudr\u0103, forma\u021bi cu po\u0219ul \u0219i rumeni\u021bi la cuptor.\n\n\n\nAmaretti aurii deasupra, fragezi la mijloc, cu acea arom\u0103 de migdale care te \u00eembie imediat la o cafea. Sunt amaretti fragezi f\u0103r\u0103 f\u0103in\u0103, prepara\u021bi din migdale m\u0103cinate, albu\u0219uri, pu\u021bin zah\u0103r pudr\u0103 \u0219i extract de migdale. Ai nevoie de 25 de minute pentru 6 biscui\u021bi, apoi de cel pu\u021bin o jum\u0103tate de or\u0103 de repaus. Cu varianta sa s\u0103rac\u0103 \u00een carbohidra\u021bi, re\u021beta \u00ee\u0219i g\u0103se\u0219te locul printre deserturile mele cetogenice.\n\n\n\nCe sunt amaretti fragezi ?\n\n\n\nAmaretti fragezi, sau amaretti morbidi, sunt biscui\u021bi italiene\u0219ti cu migdale, fragezi la interior \u0219i cu o crust\u0103 sub\u021bire la suprafa\u021b\u0103. Aluatul are doar cinci ingrediente : 100 g de migdale m\u0103cinate, 2 albu\u0219uri, 25 g de zah\u0103r pudr\u0103, extract de migdale \u0219i un praf de sare.\n\n\n\nAlbu\u0219urile leag\u0103 aluatul, iar gr\u0103simile din migdale \u00eei dau fr\u0103gezime. F\u0103r\u0103 f\u0103in\u0103 de gr\u00e2u, ace\u0219ti biscui\u021bi sunt \u00een mod natural f\u0103r\u0103 gluten, iar cantitatea mic\u0103 de zah\u0103r \u00eei face mai pu\u021bin dulci dec\u00e2t amaretti de cofet\u0103rie.\n\n\n\nDescoper\u0103 \u0219i : Biscui\u021bi cu migdale f\u0103r\u0103 gluten.\n\n\n\nOriginea biscui\u021bilor amaretti\n\n\n\nNumele vine de la cuv\u00e2ntul italian care \u00eenseamn\u0103 amar, cu referire la migdalele amare care aromatizau re\u021betele vechi. \u00cen Italia exist\u0103 dou\u0103 mari categorii : amaretti usca\u021bi \u0219i crocan\u021bi \u0219i amaretti morbidi, fragezi \u0219i u\u0219or lipicio\u0219i la interior.\n\n\n\nAceast\u0103 variant\u0103 apar\u021bine celei de-a doua categorii. Biscui\u021bii se formeaz\u0103 cu po\u0219ul \u00een loc s\u0103 fie t\u0103v\u0103li\u021bi prin zah\u0103r, ceea ce le d\u0103 o form\u0103 uniform\u0103 \u0219i un gust moderat de dulce.\n\n\n\nIngredientele principale\n\n\n\nCele 100 g de migdale m\u0103cinate constituie baza : migdalele m\u0103cinate fin \u0219i nedegresate ofer\u0103 cea mai bun\u0103 fr\u0103gezime. Cele 2 albu\u0219uri se bat doar c\u00e2t s\u0103 devin\u0103 mai fluide, f\u0103r\u0103 a le bate spum\u0103 ca pentru fursecurile cu nuc\u0103 de cocos.\n\n\n\n\u00cencearc\u0103 \u0219i : Biscui\u021bi cu l\u0103m\u00e2ie \u0219i migdale f\u0103r\u0103 gluten.\n\n\n\nCele 25 g de zah\u0103r pudr\u0103 se \u00eencorporeaz\u0103 uniform, f\u0103r\u0103 s\u0103 lase granule, \u0219i ajut\u0103 la formarea unei cruste sub\u021biri. O linguri\u021b\u0103 de extract de migdale d\u0103 \u00eentregii compozi\u021bii o arom\u0103 bine definit\u0103 ; dubleaz\u0103 cantitatea dac\u0103 \u00ee\u021bi place un gust de migdale mai pronun\u021bat. Un praf de sare, roz de Himalaya sau de mare, echilibreaz\u0103 dulcea\u021ba.\n\n\n\nPentru o variant\u0103 f\u0103r\u0103 zah\u0103r, \u00eenlocuie\u0219te zah\u0103rul pudr\u0103 cu aceea\u0219i cantitate de eritritol pudr\u0103 ; astfel, ace\u0219ti amaretti au 110 kcal fiecare. Senza\u021bia \u00een gur\u0103 este pu\u021bin mai r\u0103coritoare, iar textura se schimb\u0103 u\u0219or dup\u0103 r\u0103cire.\n\n\n\nSfaturi de preparare \u0219i servire\n\n\n\nScoate tava din cuptor, acoper-o cu h\u00e2rtie de copt \u0219i pre\u00eenc\u0103lze\u0219te cuptorul la 200 \u00b0C. Amestec\u0103 albu\u0219urile u\u0219or b\u0103tute cu migdalele m\u0103cinate, extractul, zah\u0103rul pudr\u0103 \u0219i sarea : aluatul este pu\u021bin prea moale pentru a fi modelat cu m\u00e2na sau cu lingurile, de aceea se folose\u0219te un po\u0219 cu deschidere larg\u0103, de aproximativ 1 cm. Formeaz\u0103 cu po\u0219ul 6 gr\u0103m\u0103joare egale \u0219i aplatizeaz\u0103 cu v\u00e2rful degetelor micul v\u00e2rf care se formeaz\u0103.\n\n\n\nDin aceea\u0219i categorie : Biscui\u021bi cu f\u0103in\u0103 de n\u0103ut f\u0103r\u0103 zah\u0103r.\n\n\n\nCoace-i pu\u021bin mai pu\u021bin de 15 minute, \u00een func\u021bie de cuptor : deasupra trebuie doar s\u0103 devin\u0103 u\u0219or aurii, iar dedesubt se coloreaz\u0103 mai repede \u0219i nu trebuie s\u0103 se rumeneasc\u0103 prea tare. Las\u0103-i apoi s\u0103 se r\u0103ceasc\u0103 cel pu\u021bin 30 de minute, ca s\u0103 se \u00eent\u0103reasc\u0103 suficient. Sunt \u0219i mai buni dup\u0103 c\u00e2teva ore sau a doua zi, al\u0103turi de o cafea sau un ceai.\n\n\n\nG\u0103se\u0219ti \u0219i alte preparate de acela\u0219i fel printre re\u021betele mele s\u0103race \u00een carbohidra\u021bi.\n\n\n\n\n\n\tAmaretti moi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t100 g de migdale m\u0103cinate2 albu\u0219uri de ou25 g de zah\u0103r pudr\u0103 ((sau eritritol pudr\u0103 pentru o variant\u0103 f\u0103r\u0103 zah\u0103r))1 linguri\u021b\u0103 de extract de migdale (o cantitate dubl\u0103 dac\u0103 \u00ee\u021bi place aceast\u0103 arom\u0103)1 praf de sare (roz de Himalaya sau celtic\u0103 de mare)\t\n\t\n\t\tScoate tava din cuptor \u0219i tapeteaz-o cu h\u00e2rtie de copt. Pre\u00eenc\u0103lze\u0219te cuptorul la 200 de grade.Separ\u0103 albu\u0219urile de g\u0103lbenu\u0219uri. Nu folosi g\u0103lbenu\u0219urile. Bate pu\u021bin albu\u0219urile pentru a le fluidiza. Nu este nevoie s\u0103 le ba\u021bi spum\u0103 ca pentru fursecurile cu nuc\u0103 de cocos. Amestec\u0103-le cu migdalele m\u0103cinate, extractul de migdale, zah\u0103rul pudr\u0103 (sau eritritolul) \u0219i pu\u021bin\u0103 sare.Vei ob\u021bine astfel un aluat pu\u021bin prea moale pentru a-l pune \u00een tav\u0103 cu m\u00e2na sau cu ajutorul unor linguri. Folose\u0219te de preferin\u021b\u0103 un po\u0219 cu o deschidere mare (1 cm). Formeaz\u0103 cu po\u0219ul 6 gr\u0103m\u0103joare egale pe h\u00e2rtia de copt. Dac\u0103 este nevoie, ajusteaz\u0103 pu\u021bin forma cu degetele (de exemplu, aplatizeaz\u0103 un v\u00e2rf mic).Coace biscui\u021bii pu\u021bin mai pu\u021bin de 15 minute. Timpul poate varia u\u0219or de la un cuptor la altul. Urm\u0103re\u0219te ca biscui\u021bii s\u0103 devin\u0103 u\u0219or aurii deasupra. Partea de jos va fi atunci pu\u021bin mai \u00eenchis\u0103 la culoare. Nu \u00eei l\u0103sa prea mult \u00een cuptor, altfel se vor rumeni prea tare dedesubt.Las\u0103 biscui\u021bii s\u0103 se r\u0103ceasc\u0103 cel pu\u021bin \u00eenc\u0103 o jum\u0103tate de or\u0103. Personal, mi se par mai buni dup\u0103 c\u00e2teva ore sau chiar a doua zi.\t\n\t\n\t\tUstensile : Cuptor la 200 de grade + tav\u0103 de copt, Po\u0219 (cu o deschidere suficient de mare (1 cm)), H\u00e2rtie de copt f\u0103r\u0103 PFAS, Bol.\n\t\n\t\n\t\tDessertItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/194924","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=194924"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/194924\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/194053"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=194924"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=194924"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=194924"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}