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Amaretti (almond macaroons) recipe

Amaretti (almond macaroons) recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Macaroons

A delicious Italian almond macaroon recipe. They are chewy and truly moreish.

20 people made this

IngredientsMakes: 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

MethodPrep: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 & ratingsAverage global rating:(15)

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

by Mary Louise Whitlow

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


Traditional to Saronno, Italy, these cookies are an amaretto (almond-flavored) variety of France's macarons. When fresh out of the oven and eaten the day they're made, they're somewhat soft, with a slight crunch they become crispier and crunchier the longer they sit. No matter when you choose to eat them, they're a delightful treat served alongside a morning or afternoon espresso, or cup of frothy cappuccino or latte.


  • 3 cups (288g) almond flour
  • 2/3 cup (131g) granulated sugar
  • 6 tablespoons (43g) confectioners' sugar, plus extra (1 cup or so) for coating
  • 1/4 teaspoon salt
  • 2 large egg whites
  • 1/2 teaspoon almond extract


In a large mixing bowl, combine the almond flour, sugars, and salt.

Add the egg whites and the almond extract, mixing until the dough becomes cohesive.

Form the dough into a disk, wrap it in plastic, and refrigerate for at least 1 hour.

Preheat the oven to 325°F. Lightly grease a baking sheet, or line it with parchment.

Scoop the dough into 1" balls a teaspoon cookie scoop works well here.

Put the extra confectioners' sugar into a shallow bowl. Drop the dough balls into the sugar as you go. Once about five or six are in the bowl, shake and toss the bowl to coat the balls with sugar.

Place the dough balls onto the prepared baking sheet, spacing them about 1 1/2" apart. Gently press down on each ball to flatten just slightly.

Bake the cookies for 25 to 30 minutes, until they've cracked slightly and are a deep golden brown beneath the sugar, but are still slightly soft when pressed.

Remove the cookies from the oven, and allow them to cool for 5 minutes on the pan, then transfer them to a rack to cool completely.

ISDA Family Recipe: Almond Amaretti Cookies

My grandfather, Fran cesco, was a burly, strong man, both in physic and character, but one aspect I found somewhat amusing was his sweet tooth. For such a strong person, one would think sweets wouldn’t be his thing, but they sure were! He was especially fond of two items, Per ugina “ Grifo ” chocolates, and A maretti cookies. The Grifo are small, solid chocolates that come both in milk and dark varieties. They are plain, and there’s nothing extravagant about them. I would equate them to our plain Hersey Kisses. He had a tendency to hide a handful of these in his nightstand and would munch on them in the middle of the night.

When my family would visit my grandparents, who lived just a few steps from our own home, my sister and I would often sneak to their bedroom and head straight to that nightstand. Opening the drawer, you’d be greeted with the scent of freshly laundered men’s underwear, and white ribbed undershirts that Italian men are still known to wear. But tucked at the corner, out of sight, or so he thought, we would always find the coveted Grifo . We would always sneak just one or two each and munch on them quickly . He wasn’t known for generosity, so he really didn’t like sharing these!

His other favored treat s were the Amaretti cookies purchased from the pasticceria . Growing up during war times, luxuries such as cookies and chocolates weren’t an everyday treat. And our small town didn’t have a bakery. But h e would often have to travel to Catanzaro, our largest city near by, and visit a doctor for his ailments.

On his way back from the doctors , he would stop at the bakery and purchase just a few Amaretti that he, and just he, would enjoy. At the bakery, they would also add Grifo chocolates to his tray, as is typical even today to have them “throw in” these little chocolates when preparing take-away trays. So the two always go hand in hand.

Amaretti and Grifo Chocolates for me will always be nostalgic. I’ll never be able to have either without thinking of my grandfather Francesco (or Ciccio , as the name is often abbreviated to), my namesake.

One can make Amaretti in a variety of ways, either using almond flour or the much sweeter almond paste. I prefer using the flour. It gives the cookies a much less sweeter aftertaste and the consistency is far less chewy. The top will crack a bit, as is typical of this cookie. You could also make them using very fine ground hazelnuts. And while also delicious, the traditional flavor is almond.

Almond Amaretti

Depending on size, this recipe makes 40+ Amaretti

5 cups a lmond flour
1 1/3 cups granulated sugar
5 large egg whites

1 tablespoon pure almond extract
Approximately 1 cup powdered sugar

  1. Preheat oven to 375°F. Combine the almond paste, sugar and salt in a large mixing bowl and, using your hands, knead together until mixture is just incorporated. Add in the liqueur and gently work it into the paste to form a smooth dough.
  2. Sift the powdered sugar into a mixing bowl. Using a 1 ⁄2 oz. metal scoop, scoop out individual portions of the dough and place each in the bowl of powdered sugar. Coat each ball completely with powdered sugar and place on a parchment-lined baking sheet, leaving a 1-inch space between each macaroon. Pinch together the sides of each macaroon with your fingers and thumb, leaving a finger-indented well in the center like a little volcano. Let the macaroons sit out for 20 minutes to dry out. Bake until golden brown, about 10–12 minutes. Remove from oven and let cool completely. Serve immediately, or store in an airtight container.

Note: Almond paste is similar to marzipan but contains less sugar and no fillers. (Some versions of almond paste do contain cream or eggs to make this recipe vegan, ensure that your almond paste contains no eggs or dairy.) Marzipan will not work for this recipe.

Amaretti – Italian Almond Macaroon

‘Amaro’ in Italian means ‘bitter’ and so the name ‘Amaretti’ translates to ‘little bitter things’. Made from almonds and egg whites, these are essentially an Italian almond macaroon. Crisp on the outside, grainy, soft and chewy on the inside, these little cookies are delicate and oh-so-delectable!

In my pursuit to make all things ‘macaroon’, it was impossible that I leave this one untried.

A little history…

It is said that this almond macaroon was created by a young couple as a spur-of-the-moment offering to a cardinal who surprised the small town of Saronno with a visit. The cardinal liked this macaroon so much that the couple decided to keep the recipe secret within their family for several generations. Well, the cat’s out of the bag since, and all you need are 5 simple ingredients to make Amaretti.

Starting with Ground blanched Almonds. You can either buy these from the store, or make it yourself.

Make your own Ground blanched Almonds at home

Simply soak almonds for a few hours till the skin loosens up. Alternatively you can blanch them in hot, boiling water for a minute or so until the skin can be peeled away. Either way, once the skin if off, dab off moisture with a clean kitchen towel, and bake at 350°F/180°C for 5 minutes to dry it up a bit.

Once cooled, grind it in a food processor, pulsing ever so quickly until crumbled. Sieve the ground almonds, and re-process any large pieces until the entire thing goes through the sieve. Store for later, or bake them into these Amaretti!

Making an Amaretti is child’s play – you throw all the ingredients into a bowl, whisk at medium speed of an electric mixer for 3 minutes. Pipe it into small circles and let it sit overnight. This is important to get the texture soft and chewy and not crumbly. If you mind the wait, bake immediately. But it’s worth the wait, cause the next day, the cookie basically melts into your mouth.

Next morning, if you were patient enough to wait, bake the Amaretti for about 12-15 minutes until it’s golden brown on the outside and absolutely soft and chewy on the inside. Cool completely before popping one, and then another, then maybe one more into your mouth.

AMARETTI Italian Almond Cookies

Amaretti cookies resemble macaroons a lot. They are made with almonds and whipped egg whites as main ingredients with addition of amaretto liqueur. Outside of the cookies is crunchy while inside is soft an chewy.

Traditionally, Amaretti were rolled individually into a walnut-sized balls, then rolled in granulated sugar before baking. This recipe produces thinner batter which is spooned onto a baking sheet. I used one heaping teaspoon of batter for each cookie and after baking got giant, 2-inch (6 cm) diameter Amaretti cookies.

Before baking, just like Savoiardi / Ladyfingers, Amaretti cookies are sprinkled with some powdered sugar which gives them nice shiny and crackled crust.

For best results you can blanch your almonds before grinding. I didn’t because I wanted to make this recipe quick and easy. Blanched almonds will produce lighter and a little less dry cookies. They will have aroma of almond paste (marzipan).

Whether festive or everyday cookies, Amaretties will surely satisfy your sweet tooth.

Have some leftover Amarettie Cookies? No problem! Make Easy Amaretti Chocolate Cake.

Amaretti – Italian Chewy Almond Cookies

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Amaretti cookies are probably the world&rsquos most famous Italian cookies out there.

Slightly crunchy on the outside they&rsquore perfectly chewy gooey inside.

With the first bite feel bitter sweet almond flavor coating your pallet.

Sweet Italian wines like Passito or Moscato Dolce is the best company for amaretti, but a cup of espresso will not hurt either 😉

In the original recipe instead of almond extract you should use approx 20-25% from the total quantity of almonds &ndash &ldquoarmelline&rdquo &ndash bitter almonds or apricot kernels.

By the way, this is where the name Amaretti is coming from (&ldquoamaro&rdquo in Italian means bitter).

Amaretti are widely spread in all regions of Italy and in each you&rsquoll find a slight variation on the ingrdients. Some like to add a pinch of vanilla, others add lemon zest.

But originally, there were just two authentic versions of Amaretti.

Amaretti di Saronno (Lombardy region) and Amaretti di Sassello (Liguria region).

The first, Amaretti di Saronno, remain crispy and dry. They&rsquore often used as an ingrdient in other Italian dessert recipes.

The last, Amaretti di Sassello, on the contrary remain chewy and softer. And these are exactly what we&rsquore making today.

Notice, there is NO flour whatsoever, so amaretti are 100% gluten free.

There are two ways how you can make them in your own kitchen.

  1. Using almond flour and powdered or confectioneers sugar. In this case there is no need for a food processor.
  2. Use whole peeled almonds and regular sugar. Make a fine grind flour with a blender of food processor.

NOTE: Following the second method you can either choose to toast your almonds in the oven or leave them as they are. Flavor and color will be slightly diferent, but it&rsquos not a game changer at all. More of a personal preference.

Now, armelline are pretty hard to find, so I&rsquom adding almond extract instead.

However, if you DO happen to find them or get apricot kernels online, grind together 5 oz of apricot seeds together with almonds (or approx. 20% of total almonds weight) and skip the almond extract.

Amaretti are really quick and easy to make.

Here&rsquos a quick photo step-by-step overview. Note the consistency of the dough.

The secret to beautiful white balls with crinkles &ndash LOTS of confectioners sugar. Don&rsquot tap of the access or smooth it out with your hands. Powdered sugar should remain fluffy on the cookie.

Astray Recipes: Almond macaroons (amaretti)

These crisp cookies, dense with almonds, are the perfect accompaniment to the tart taste of citrus granite.

1⅓ cups (8 ounces) blanched almonds (see note below) 1 tablespoon confectioners' sugar 2 large egg whites ⅓ cup granulated sugar 1 teaspoon almond extract

1. Preheat the oven to 300-F. Arrange the oven shelves in the middle third of the oven. Line two baking sheets with parchment or aluminum foil, shiny side up.

2. Grind the almonds with the confectioners' sugar until they become a fine powder. Set aside.

3. Beat the egg whites until they form soft peaks. Gradually beat in the granulated sugar until the whites are shiny. Fold in the ground almonds and almond extract.

4. Transfer the mixture to a 14-inch pastry bag fitted with a straight ½-inch tube and pipe the mixture out into 2-inch rounds. Bake for 30 minutes, until the cookies are lightly browned and hard. Cool on racks.

Note: Blanched almonds can be bought in most large supermarkets. To make your own, cover almonds with water in a small saucepan. Bring to a boil over medium-high heat. Immediately drain, let cool a bit, and then rub off the skins.

Keywords: Scanned, SJK From

: Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING From: Sallie Krebs Date: 10-07-95 (20:16) (159) Fido: Cooking

Soft Amaretti Cookies

Cook Time: 35 minutes

Total Time: 1 hour

Soft amaretti (amaretti morbidi) cookies are a treat for almond lovers everywhere, with a chewy exterior and a soft, marzipan-like middle.


  • 2 1/4 cups (200g) almond flour or very finely ground almonds, sifted
  • 1 cup (200g) granulated sugar
  • pinch salt
  • 2 large egg whites (about 60 grams)
  • 1/4 teaspoon lemon juice
  • 1/2 teaspoon almond extract
  • confectioners’ sugar, as needed


  1. Preheat oven to 300 degrees F. Stack two matching, heavyweight, light to medium colored cookie sheets one inside the other (stacking two cookie sheets together keeps the bottoms of the cookies from getting too brown). Line with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together almond flour, sugar and salt until evenly incorporated.
  3. In a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites and lemon juice until they hold soft peaks.
  4. Add beaten egg whites and almond extract to dry ingredients and stir until mixture forms a soft, sticky dough, kneading with your hands if necessary. No need to be gentle here, we’re not making macarons. )
  5. Lightly dust your hands with powdered sugar. Use a small cookie scoop to portion dough into 1-inch balls. Roll into a smooth ball, then roll in powdered sugar. Arrange on parchment or silicon-lined baking sheets, leaving 1 inch of space between cookies.
  6. Bake for 30 to 35 minutes until tops are cracked and bottoms are just barely golden (if you are NOT using doubled cookie sheets your cookies will brown much quicker, and will likely only need 25 minutes, so watch them closely). If you prefer crunchier cookies you can give them an extra 5 minutes or so or until the tops begin to brown too. Remove from oven let cool a few minutes, then transfer to wire racks to cool completely.
  7. Cookies will keep at room temperature in an airtight bag or container, for up to 5 days.

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Grandma’s Italian Almond Macaroons

This Grandma’s Italian Almond Macaroons recipe is an old family recipe passed on from Mr. Wishes Italian grandmother that her and her Italian friend, Ruth, made for years and years. I meant to share it at Christmas time and things got too busy and it slipped my mind!

This would be a great cookie for any holiday, but we have them every year at Christmas. I hope I did this almond macaroon recipe justice because it is a legacy in the family.

Because I was clueless, I had to do a little research on macaroons since I always see it being spelled two different ways and people seem to have different ideas of what macaroons are/should look like. The word “macaron” is actually not an alternate spelling of macaroon.

In fact, the two terms refer to distinctly different things. Both macarons and macaroons are confections, and both names are derived from ammaccare, which is Italian for “to crush” — but that is basically where the similarities end. Who knew?!

A macaron specifically refers to a meringue-based cookie made with almond flour, egg whites, and granulated or powdered sugar, then filled with buttercream frosting or a fruit spread. These are the kind you typically see at bakeries and are even sometimes dipped in chocolate

THIS type of macaroon treat that I’m sharing with you today has a crunchy exterior and a very soft interior that’s almost nougat-like in that it’s very chewy. To add to the confusion, it’s occasionally called a French macaroon.

The almond or coconut macaroon, or congolais, as it’s called in France, is frequently served during Passover because it contains no flour. I thought that was pretty interesting!

Well, there’s your baking lesson for the day. I definitely learned something and I hope you give these and my Italian Lemon Drop Cookies a try! They go great with coffee…

Amaretti di Saronno - Italian Almond Cookies | RECIPE

Amaretti means Italian almond-flavored cookies. Amaretti di Saronno refer to an amaretto macaron that is traditional to Saronno, a comune of Lombardy, Italy. These cookies fall into the same family as French macarons and macaroons. So if you like those and just love almonds, give this recipe a try.

I used this soft (morbidi) amaretti cookie recipe by Love and Olive Oil but I think my cookies came out looking more like this not so soft looking amaretti di saronno cookie recipe by Garrett McCord. Either way, they are delicious little morsels of rich almond flavor.

The original recipe is in grams so I converted it to cups.

  • 2 cups Almond Flour or very finely ground almonds (I used Bob's Red Mill Almond Meal/Flour)
  • 1 cup Granulated Sugar
  • 2 tablespoons All-Purpose Flour
  • 2 large Egg Whites
  • Pinch Salt
  • 1/2 teaspoon Almond Extract
  • Confectioners' Sugar, as needed

In a large bowl, sift together almond flour, sugar, and flour.

In a bowl, whisk egg whites with a pinch of salt until they are foamy and fall into soft mounds (not quite soft peaks). Whisk in almond extract. Add to bowl with dry ingredients and stir until it comes together to form a sticky dough.

Lightly dust your hands with powdered sugar, scoop out pieces of dough and roll into 1-inch balls. Place on parchment or silicon-lined baking sheets, leaving 1 inch of space between cookies.

Preheat oven to 300 degrees F, letting cookies sit out and dry in the meantime for about 15 to 20 minutes.

When oven is preheated, bake cookies for 20 to 22 minutes or until tops are cracked and bottoms are just barely golden. Let cool for 2 to 3 minutes on baking sheets, then transfer to wire racks to cool completely. Cookies will keep, sealed in an airtight container, for up to 3 days.

If you prefer a chewier cookie, just under bake them a little bit. I think my oven heats up more than you set it to so my cookies came out cracked, like they should though, on the outside but still very soft inside. Luckily I caught them before they really browned or worse, burnt.