Amaretti

About This Recipe

Amaretti are classic Italian almond macaroons with a delicate crackled top, crisp shell, and soft, marzipan-like interior. Originating in Lombardy and Piedmont, they come in two styles: crunchy amaretti secchi and the softer amaretti morbidi. This recipe leans toward the soft, chewy version built from finely ground almonds, sugar, whipped egg whites, and a defining splash of bitter almond extract that gives them their signature aroma. Naturally gluten-free and dairy-free, they pair beautifully with espresso, vin santo, or dessert wine. The dough is simple but rewards a light hand: overworking deflates the whites and yields dense cookies. Rolled in powdered sugar before baking, they develop the iconic cracked, snowy surface that makes them instantly recognizable on any Italian pastry tray.

Ingredients

Serves 24

• 250 galmond flour (finely ground)
• 200 ggranulated sugar
• 2 largeegg whites(room temperature)
• 1 tspbitter almond extract(or 1/2 tsp pure almond extract)
• 1/4 tspfine sea salt
• 1/2 tsplemon zest(optional)
• 60 gpowdered sugar(for rolling)
• 12 wholeblanched almonds(for topping, optional)

Instructions

1. 1

   Mix the dry base

   Whisk almond flour, granulated sugar, and salt in a large bowl until evenly combined with no lumps. Stir in lemon zest if using. This dry blend ensures the sugar distributes evenly through the delicate dough.

   Sift the almond flour if it looks coarse for a smoother cookie.

2. 2

   Whip the whites

   In a clean, grease-free bowl, beat egg whites to soft peaks, about 2 to 3 minutes. They should hold a gentle curl but not be stiff or dry, which keeps the cookies tender rather than meringue-like.

3. 3

   Fold the dough

   Add almond extract to the whites, then gently fold the whipped whites into the almond mixture with a spatula until a sticky, cohesive dough forms. Stop as soon as it comes together to preserve airiness.

   If the dough is too wet to scoop, rest it 10 minutes; the almond flour absorbs moisture.

4. 4

   Portion and roll

   Scoop tablespoon-sized portions and roll into smooth balls with lightly dampened hands. Roll each ball generously in powdered sugar until fully coated, which creates the classic cracked, snowy crust.

   Don't skimp on the coating; a thick sugar layer gives the prettiest crackle.

5. 5

   Shape on the tray

   Place balls 4 cm apart on a parchment-lined sheet. Press a whole almond on top if desired, or leave plain. They spread only slightly, so spacing can be modest.

6. 6

   Bake

   Bake at 160°C (320°F) for 16 to 18 minutes, until pale gold with cracked tops and set edges. The centers stay soft. Avoid overbaking, which turns them hard and dry.

7. 7

   Cool fully

   Let cookies cool on the tray for 5 minutes, then transfer to a rack. They firm as they cool, developing the chewy interior and crisp shell that define amaretti morbidi.

Variations

• •

  Add 1 tbsp cocoa powder for chocolate amaretti.

• •

  Replace lemon zest with orange zest for a citrus-forward version.

• •

  Press a coffee bean on top and add 1/2 tsp instant espresso for mocha amaretti.

• •

  Use a mix of hazelnut and almond flour for a deeper, nuttier flavor.

Storage

Store in an airtight tin at room temperature for up to 2 weeks. They also freeze well for up to 3 months.

Frequently Asked Questions