ITALIAN AMARETTI COOKIES (CLASSIC RECIPE)
Traditional Italian almond cookies that are crisp on the outside and chewy inside. With delicate almond flavour and a hint of amaretto liqueur, they pair perfectly with coffee, tea, or as a side to desserts.
TIME: 35 MINUTES
DIFFICULTY: EASY
SERVINGS: 20 COOKIES
NUTRITIONAL FACTS
Calories
80
Fats
3 g
Saturates
0.2 g
Carbs
11 g
Sugars
9 g
Protein
2 g
Fibre
1 g
Salt
0 g
Nutrition values are estimated per serving and may vary depending on the ingredients used.
INGREDIENTS
- 200 g almond flour, finely ground almonds
- 150 g powdered sugar, plus extra for coating
- 2 egg whites
- ½ tsp almond extract
- 1 tbsp amaretto liqueur, optional but traditional
- A pinch of salt
EQUIPMENT
- Mixing bowl
- Hand mixer or whisk
- Baking tray
- Parchment paper
- Sieve
METHOD
- Preheat oven to 170°C and line a baking tray with parchment paper.
- In a bowl, mix almond flour and powdered sugar.
- In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form.
- Gently fold the egg whites into the almond mixture. Add almond extract and amaretto. Mix until a soft dough forms.
- With wet hands, shape small balls (2–3 cm), roll lightly in powdered sugar and place on the tray.
- Bake for 18–20 minutes, until cracks form and edges turn golden.
- Allow to cool completely before serving.
NOTES
- Store in an airtight container for up to 1 week.
- For stronger almond flavour, add a bit more almond extract.
