Amaretti

Amaretti

"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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Ingredients

servings 266 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 66
  1. 81 Ratings

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Most helpful positive review

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 litt...

Most helpful critical review

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 bla...

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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 litt...

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 grou...

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???????

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.

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!

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, ...

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 bla...

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 scoo...

This recipe tasted the closest to the amaretti cookies my parents' used to get from the Italian bakery. The dense texture was great. I only gave it four stars because the oven times were really ...

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