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1
Beat egg white and salt slightly with a hand held mixer.
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2
Add caster sugar and beat until creamy and semi-stiff.
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3
Add cinnamon, Amaretto liqueur and finely grounded almonds and mix using the dough hook.
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4
The dough will be firm and sticky.
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5
Line baking tray with parchment paper.
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6
Fill the dough into an icing back and pipe little spots of about 1 inch in diameter and about 1 inch in height onto the baking paper at intervals of about 1.5 inches.
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7
Let the little dough spots dry at room temperature for at least 1 hour (but no longer than 2 hours).
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8
The dough should be dry outside and not sticky anymore when you touch it.
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9
Meanwhile preheat oven (300 F, 150 C).
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10
Bake the Amaretti in lower third of the oven for 25 to 30 minutes.
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11
They should be lightly browned.
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12
Let them cool completely on a cooling rack.
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13
Meanwhile melt semisweet chocolate.
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14
Put chocolate into a small bowl and let the chocolate melt over hot water.
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15
Dip the bottom of the Amaretti into the melted chocolate and strip off excess chocolate at the rim of bowl.
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16
Place Amaretti bottom up on a cooling rack until chocolate is dry.
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17
Store the cinnamon amaretti between layers of parchment papers in air tight container.
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18
You can store them dry at room temperature for about 4 weeks (if they get that old).
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19
NOTE: Time to make includes 2 hours to dry the cookies at room temperature.
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20
Cooking time is given for one baking tray.
