Amaretti (almond macaroons)

    35 min

    A delicious Italian almond macaroon recipe. Egg whites, sugar and almonds are the basis of these wonderful biscuits. They are chewy and truly moreish.

    21 people made this

    Makes: 4 dozen

    • 7 egg whites
    • 500g caster sugar
    • 900g ground almonds
    • 2 tablespoons almond extract
    • 100g almonds, chopped
    • 65g granulated sugar for decoration
    • whole almonds for decoration

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 C / Gas 4.
    2. Beat egg whites and sugar until fluffy. Add the ground almonds and almond extract, mixing well. Shape dough into walnut sized balls, roll in sugar and put a whole almond on top.
    3. Bake at 180 C / Gas 4 until firm. Bottom should be light brown.

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    Reviews in English (12)


    Where do I put the chopped almonds?  -  05 Sep 2012


    Was seeking Italian Cookie called "pizzacotti" and found this. It was a hit at the holiday cookie making party. Doubled the recipe for tons. Great shape, holds form, packs well and YUMMIE. Used almond meal and sweetened dried cranberries for the festive top. Great special occassion cookie and EASY!  -  11 Dec 2005  (Review from Allrecipes US | Canada)


    These are wonderful! I had some egg whites and some sliced almonds I wanted to use. I am so glad I found this recipe. I put my sliced almonds in the blender to grind them and it worked great; the only thing is that my cookie dough was so soft there was no way I could form balls. Dropping the dough by teaspoonfuls onto parchment covered cookie sheets worked very well; since I did not want to roll them in extra sugar anyway. BIG HINT: do not remove the cookies from the parchment paper until they are cool; if not they fall apart! Connie thank you for sharing!  -  05 Dec 2010  (Review from Allrecipes US | Canada)