Saturday, July 13 2024

Amaretti are mouth-watering cookies common to many regions of Italy and especially Liguria, delicious thanks to the strong flavor and aroma of almonds and the softness of the dough.

Every bite is an explosion of flavor and the scent of almonds pervades the palate.

They are perfect at the end of a meal, as a snack or when a child or sweet tooth suddenly arrives at your house….

There are very few ingredients and, for that very reason, they must be of the highest quality.

Good Italian almonds, some of them even bitter almonds with the most intense scent, are the essential base of the cakes.

For the rest, it is only necessary to carefully follow the few steps of the recipe to obtain cookies with a crispy shell but very soft and full of flavor.



Makes about 20 Amaretti


  • 2 cups of almond flour (you can use grind almonds)
  • 1 cup of sugar
  • 2 egg whites at room temperature
  • powdered sugar to taste
  • a pinch of salt



The preparation of these delicious Amaretti is really very quick and easy.

Whip the egg whites to stiff peaks at room temperature with a pinch of salt.

Add the almond flour (if using whole almonds, chop them finely in the mixer), and the sugar.

Using a spatula, gently incorporate the powders into the egg whites being careful not to disassemble them. You should get a smooth and fairly firm dough that is easy to shape.

Dust a work surface with plenty of powdered sugar.

Break off about 1 oz pieces of dough, roll them between your hands and give them a spherical shape.

Coat the balls in powdered sugar and place them on a baking sheet covered with parchment paper, spacing them apart.

Place the cookies in the refrigerator for 20 minutes so that they congeal and do not lose their shape while baking.

Bake your soft cookies in a preheated, static oven at 320 F and bake for 20 minutes or until they begin to brown. This step is crucial as if you overcook them, they will tend to harden too much once cooled.

As soon as they are cooked, take them out of the oven and let them cool on a wire rack.

If you do not devour them all at once, store them in a cookie tin.

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