True Amaretti Recipe
True amaretti are delicate Italian almond macarons with a distinctive cracked surface and chewy interior, originating from the Piedmont region. These authentic cookies require just egg whites, ground almonds, and sugar, creating an elegant treat perfect for afternoon tea or as a gift. The simple yet precise technique produces the characteristic almond flavor and texture that define genuine amaretti.
Ingredients
- 200g (7 oz) blanched ground almonds
- 200g (7 oz) granulated sugar
- 100g (3.5 oz) powdered sugar
- 3 large egg whites (room temperature)
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- Pinch of sea salt
- 24 whole blanched almonds for topping
Instructions
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Sift the ground almonds and powdered sugar together three times to remove any lumps and aerate the mixture, then set aside.
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In a clean, grease-free bowl, whisk the room-temperature egg whites with sea salt until stiff peaks form.
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Gradually add the granulated sugar to the egg whites while whisking continuously until the meringue is thick, glossy, and holds stiff peaks.
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Gently fold in the vanilla and almond extracts into the meringue using a spatula.
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Carefully fold the sifted almond and powdered sugar mixture into the meringue in three additions, folding gently until just combined without deflating the mixture.
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Transfer the mixture to a piping bag fitted with a 1 cm (0.4 inch) round tip and pipe 4 cm (1.6 inch) mounds onto parchment-lined baking sheets, spacing them 5 cm (2 inches) apart.
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Top each cookie with one whole blanched almond, pressing gently into the center of each mound.
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Let the piped cookies rest at room temperature for 30 minutes to allow a skin to form on the surface.
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Preheat the oven to 160°C (320°F) and bake the amaretti for 20-25 minutes until the surface is cracked and the cookies are set but still slightly soft in the center.
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Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
Substitutions
- Use aquafaba (liquid from canned chickpeas) in place of egg whites for a vegan version, using 90ml for every egg white.
- Substitute half the ground almonds with finely ground pistachios for a pistachio variation.
- Use honey instead of granulated sugar for a slightly softer texture and caramel undertone.
- Replace almond extract with 1/2 tsp of ground cinnamon for a warm spice variation.
Tips
- Room-temperature egg whites whip to greater volume and stability; remove them from refrigeration 30 minutes before use.
- The 30-minute resting period is essential to form the characteristic cracked surface; do not skip this step.
- Store cooled amaretti in an airtight container with parchment between layers to prevent sticking; they keep for up to 7 days.
- Avoid opening the oven door during baking to prevent the cookies from collapsing.
True amaretti hail from Saronno in Piedmont, where they have been produced since the 18th century according to a closely guarded family recipe tradition. These cookies are deeply embedded in Italian culture as gifts, desserts, and ingredients in other regional dishes, with authentic versions containing only almonds, egg whites, and sugar.
Frequently Asked Questions
How long does True Amaretti Recipe take to make?
True Amaretti Recipe takes about 40 minutes total — 15 minutes of prep and 25 minutes of cooking — and makes 24 servings.
What can I substitute in True Amaretti Recipe?
You can adapt it easily: Use aquafaba (liquid from canned chickpeas) in place of egg whites for a vegan version, using 90ml for every egg white.; Substitute half the ground almonds with finely ground pistachios for a pistachio variation.; Use honey instead of granulated sugar for a slightly softer texture and caramel undertone..
How should I store leftover True Amaretti Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in True Amaretti Recipe?
Each serving of True Amaretti Recipe has about 4g of protein and 139 calories.
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