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Amaretti Cookies Recipe

Recipe by Pedro M. A. Neves

Amaretti cookies are traditional Italian almond biscuits with a distinctive cracked surface and chewy center. These delicate treats balance the nutty warmth of almond flour with a hint of vanilla and a touch of liqueur, creating an authentic confection that has been cherished in Italy for centuries. Perfect for serving with espresso or as an elegant addition to any dessert table.

Ingredients

• 200g (1¾ cups) blanched almond flour
• 200g (1 cup) granulated sugar
• 2 large egg whites, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ¼ teaspoon salt
• 1 tablespoon amaretto liqueur or 1 tablespoon water
• 1 tablespoon powdered sugar for dusting

Instructions

1. In a clean, dry mixing bowl, whisk the egg whites with an electric mixer on high speed until stiff peaks form, approximately 3-4 minutes.

2. In a separate bowl, combine the almond flour, granulated sugar, and salt. Mix gently with a fork to distribute evenly.

3. Gently fold the almond flour mixture into the beaten egg whites using a silicone spatula, working in two additions to maintain airiness. Fold until just combined.

4. Add the vanilla extract, almond extract, and amaretto liqueur to the batter. Fold gently until the mixture is uniform and resembles thick cake batter.

5. Transfer the batter to a pastry bag fitted with a plain ½-inch (1.25cm) round tip. Pipe mounds approximately 1 inch (2.5cm) in diameter onto parchment-lined baking sheets, leaving 1 inch (2.5cm) between each cookie.

6. Allow the piped cookies to rest at room temperature for 20 minutes to form a slight skin.

7. Preheat the oven to 160°C (320°F). Bake the cookies for 16-18 minutes until they develop characteristic cracks on top and are pale golden, with the centers still slightly soft.

8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

9. Once completely cool, dust lightly with powdered sugar using a fine mesh sieve for an elegant finish.

Substitutions

• Egg white substitute: Use 60ml aquafaba (chickpea liquid) whipped to stiff peaks for a vegan version
• Amaretto liqueur substitute: Replace with 1 tablespoon orange liqueur or omit entirely for a pure almond flavor
• Almond flour substitute: Use 180g finely ground pistachios for pistachio-flavored amaretti with a slightly different texture

Tips

• Ensure all equipment is completely grease-free before whipping egg whites; any fat will prevent them from reaching stiff peaks
• Room temperature egg whites whip faster and achieve better volume than cold eggs
• For uniformly sized cookies, use a cookie scoop or measure the batter into the pastry bag in equal portions
• Store cooled amaretti in an airtight container for up to 5 days; they will soften slightly as they age

Amaretti cookies originate from Northern Italy, particularly the Piedmont region, where they are traditionally served as petit fours with sparkling wine or strong coffee. The name derives from 'amaro,' meaning bitter, referencing the distinctive almond flavor that defines these elegant confections.

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