Thursday, June 20 2024

You surely know Amaretti cookies, the best known ones are the hard ones we find in the supermarket, this instead is the soft version, much better!

It is the recipe for the famous Calabrian Amaretti, soft inside as only almond paste can be, slightly caramelized outside… in short you have to try them!

They are EASY, QUICK and will keep for a LONG time!

They will gladden your guests on Christmas days and at any time!






Bake for about 12 to 15 minutes 330 F Static  or 320 F Ventilated


INGREDIENTS: for about 35 cookies

  • 1/2 cup of almonds with the skin on
  • 4 cups of almond flour (or whisked peeled almonds)
  • 3-4 egg whites (to be added a little at a time)
  • 1 cup of granulated sugar
  • 1 tbsp of bitter cocoa powder (here in Italy i use Cacao Amaro Perugina)
  • 1 tsp of baking powder
  • 1/2 tsp of almond extract
  • powdered sugar to taste




In a blender we put the almonds, some of the sugar and1 tablespoon of bitter cocoa.

We blend it all together.


In a large bowl we put the freshly whipped mixture.


Add almond flour (or whipped peeled almonds).


Add the rest of the sugar and stir.

We add a teaspoon of baking powder.

We add 3-4 egg whites (a little at a time).

We stir with a spoon.

We add the almond extract.


We knead the dough quickly, with our hands.

Now we dust a surface with powdered sugar and put the dough on top.

We continue kneading, adding more powdered sugar.

We take out pieces of dough the size of a walnut.




We place the dough balls on a baking tray (with parchment paper).



Bake for about 12 to 15 minutes 330 F Static  or 320 F Ventilated.



Crunchy outside, soft inside!













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  1. My Italian aunt used to make a flat cookie that turned out white with a tiny fringe of golden brown around the outside and a walnut half on top.
    I have not been able to find that recipe or any cookie that looked like it, but I’d sure like to have help if you recognize a cookie.

    Cosima Rizzo Hopper

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