Traditional Amaretti

    (87)
    30 min

    A classic recipe for Italian almond macaroons. They are made with just four ingredients. When first baked, they have a crisp exterior and a chewy interior. As they sit, the biscuits get crunchy throughout.


    73 people made this

    Ingredients
    Makes: 24 ameretti

    • 325g flaked almonds
    • 300g caster sugar
    • 3 egg whites
    • 1 teaspoon almond extract

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 150 C / Gas 2. Line baking trays with baking parchment.
    2. In a food processor, grind the almonds into a fine powder. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
    3. Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking trays. They should be at least 3.75cm apart. Bake in preheated oven for 20 to 30 minutes. Biscuits should be golden. Allow them to cool completely on baking parchment before removing. Store in a dry place.

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    Reviews & ratings
    Average global rating:
    (87)

    Reviews in English (71)

    by
    2

    Something else. I'm low carbing so I sub'd the sugar for 16 tbsps' of splenda to 200g ground almonds and a dash of almond essance. and baked as directed. Yummy  -  03 Dec 2010

    by
    110

    Yum! I couldn't find blanched almonds at my grocery so I substituted 2 cups of Bob's Mill Almond flour instead and mixed it all in my stand up mixer and they turned out great! Easy and very little clean-up! My gluten free kids loved them!  -  08 Jan 2007  (Review from Allrecipes US | Canada)

    by
    70

    I love the amaretti cookie. It is truly worth the reaction that you get from people. The only adjustments that I made to the recipe, was that I didn't do the almond blanching. I just bought ground almond already done. You need about 5 cups. It saves ALOT of time. Also added the 1/2 tsp. of vanilla as well as I placed one whole almond on top before going into the oven.... Happy baking eveyone!!  -  23 Dec 2007  (Review from Allrecipes US | Canada)

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