Amaretti Recipe - Allrecipes.com
Amaretti Recipe

Amaretti

Recipe by  

"This is the classic Italian almond macaroon. When first baked they are crispy on the outside and chewy on the inside. As they sit, they get crunchy throughout. Delicious with any fruit dessert."

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Original recipe makes 2 dozen Change Servings
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Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
  2. In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
  3. Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 2007

Yum! I couldn't find blanched almonds at my grocery so I substituted 2 cups of Bob's Mill Almond flour instead and mixed it all in my stand up mixer and they turned out great! Easy and very little clean-up! My gluten free kids loved them!

 
Most Helpful Critical Review
Mar 27, 2007

My rating is not completely accurate since I didn't follow the recipe exactly. Instead of processing blanched almonds, I used Trader Joe's pure almond flour, 3 cups of it. B/c they weren't blanched, there were bits of brown skin, so it didn't turn out the smooth beige coloring in the picture. It was a little bit grainy/speckled, and the dough was really sticky for me, so I couldn't get rounded balls, they ended up looking more like coconut macroons. The flavor was really great, and I even cut down the sugar to 1 cup. I think if I use the almond flour again, I might mix a little bit of regular flour in, just to make the texture smoother. Also, I used a 1/2 tablespoon to make the cookies, which made 2 dozen, but I think it made them too big and "dense." Next time I will make them smaller, I think 1 teaspoon would be perfect. I'm still looking for a recipe similar to the AMAZING amaretti I had in Venice, Italy!! Flavor was there, but texture was not what I was looking for, but it was probably the adjustments I made. If you like the texture of coconut macroons, then this is it, but almond flavored!

 
Dec 23, 2007

I love the amaretti cookie. It is truly worth the reaction that you get from people. The only adjustments that I made to the recipe, was that I didn't do the almond blanching. I just bought ground almond already done. You need about 5 cups. It saves ALOT of time. Also added the 1/2 tsp. of vanilla as well as I placed one whole almond on top before going into the oven.... Happy baking eveyone!!

 
Mar 24, 2004

Really good!I used Splenda in these and baked them on a stoneware cookie sheet and they turned out great! A cookie I love with no butter,flour or sugar.Who would have thought???????

 
Jan 29, 2003

I absolutely loved these! I made them for my inlaws for passover and the whole family said they were "ridiculously good"! The only change I made was to add 1/2 tsp. vanilla.

 
Dec 06, 2006

I also added 1/2t vanilla. It is best to chill dough prior to baking...cookies come out like picture. My Italian family adored these..so did my Cookie Exchange club!

 
Dec 27, 2005

This actually gets a 10! I love amaretti and this is so easy and makes wonderful cookies. I made them for Christmas and had to give most of them away. But it was so easy to make more. Try them, you'll like them.

 
Dec 20, 2008

This is my favorite cookie. I was excited to find this recipe because the amaretti importied from Italy are so expensive. I used 2-1/2 cups of almond meal/flour made by Bob's Red Mill. I scooped the dough with a small melon baller and then dipped the top in turbinado sugar. Yum! Thanks for the great recipe, Kevin!

 

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Nutrition

  • Calories
  • 266 kcal
  • 13%
  • Carbohydrates
  • 30.3 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 17 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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