They go perfectly with coffee or an espresso after a meal.
Please note: the egg white and almond mixture needs to chill for at least 8 hours before it can be shaped into these heavenly little balls!
Amaretti (Soft Italian Almond Cookies)
Ingredients
- 2 egg whites
- salt
- 1 lemon, organic
- 1 orange, organic
- 220 g almonds
- 200 g sugar, superfine
- 5 drops bitter almond extract
- 20 almonds, whole, blanched
- 6 tbsp powdered sugar
- 2 packets Bourbon vanilla sugar
Nutrition per cooky, approx.: 141 kcal3 g protein17 g carbs6 g fat2 g fiber
Estimates, calculated from the ingredients.
Equipment
- Stand mixer
Instructions
- Beat 2 egg whites with a pinch of salt in the stand mixer until stiff.
- Rinse 1 lemon and 1 orange under hot water, pat dry and finely grate about 1 tsp of zest from each. Mix 220 g almonds, 200 g sugar, the lemon and orange zest, 1 pinch of salt and 5 drops bitter almond extract.
- Gradually stir the beaten egg whites into the almond mixture with the stand mixer. Cover the dough and refrigerate overnight (at least 8 hours).
- After the resting time, preheat the oven to 160 °C (325 °F), conventional oven (top and bottom heat).
- With moistened hands, shape about 20 walnut-sized balls (Ø 3 cm) from the almond mixture, or use a cookie scoop.
- Press one of the 20 almonds onto each finished ball.
- Sift 6 tbsp powdered sugar onto a plate and mix with 2 packets Bourbon vanilla sugar.
- Roll the balls in the powdered sugar mixture and place them almond side up on a baking sheet lined with parchment paper. Leave about 3 cm between them, as the balls spread a little.
- Bake in the preheated oven on the middle rack for about 20-25 minutes.
- Let cool and enjoy.
Tips
- Stored airtight, amaretti keep for about 8 weeks (well, theoretically they would… ;-))
- Storage: In a tightly sealed tin, the amaretti stay soft for about a week and can be frozen for about 3 months.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Amaretti
Why does the almond mixture need to rest overnight?
During the resting time, the flavors meld and the mixture firms up. That makes the balls easier to shape. Allow at least 8 hours in the fridge.
What’s the difference between amaretti and amarettini?
Amaretti are the larger version. They’re crisp on the outside and still soft inside. Amarettini are smaller, harder and drier.
Can I leave out the bitter almond extract?
Yes, the amaretti will taste milder. But the classic flavor comes mainly from the bitter almond extract. For perfect egg whites, check the kitchen glossary entry on separating eggs.
What’s the best way to store the soft amaretti?
Keep the amaretti in a tightly sealed cookie tin at room temperature. That way they stay nice and soft for about a week. Don’t store them together with crisp cookies.
Can I freeze amaretti?
Yes, the amaretti freeze well. Freeze them in a container or freezer bag and they keep for about 3 months. At room temperature they thaw in about half an hour.
