Amaretti – Italian almond crinkle cookies; easier, no-rolling-needed version of tradtional biscuits; crunchy on the outside, soft and chewy on the inside.
Amaretti cookies resemble macaroons a lot. They are made with almonds and whipped egg whites as main ingredients with addition of amaretto liqueur. Outside of the cookies is crunchy while inside is soft an chewy.
Traditionally, Amaretti were rolled individually into a walnut-sized balls, then rolled in granulated sugar before baking. This recipe produces thinner batter which is spooned onto a baking sheet. I used one heaping teaspoon of batter for each cookie and after baking got giant, 2-inch (6 cm) diameter Amaretti cookies.
Before baking, just like Savoiardi / Ladyfingers, Amaretti cookies are sprinkled with some powdered sugar which gives them nice shiny and crackled crust.
For best results you can blanch your almonds before grinding. I didn’t because I wanted to make this recipe quick and easy. Blanched almonds will produce lighter and a little less dry cookies. They will have aroma of almond paste (marzipan).
Whether festive or everyday cookies, Amaretties will surely satisfy your sweet tooth.
Have some leftover Amarettie Cookies? No problem! Make Easy Amaretti Chocolate Cake.
- 5 egg whites
- 2 1/2 cups sugar
- 2 cups almonds
- 6 drops almond extract
- 1 tsp vanilla
- powdered sugar for sprinkling
Put the almonds and 2 cups sugar in a pestle and mortar or food processor and grind to a fine powder.
In another bowl, whisk the egg whites. Add 1/2 cup sugar, almond extract and vanilla and beat until you have a stiff shiny mixture. Fold in ground almonds.
Put the dough into a pastry bag with a small round nozzle. Line baking sheets with aluminum foil. Force the dough through the nozzle into 1 1/2-inch rounds. Sprinkle each macaroon with about 1/4 teaspoon confectioners' sugar.
Bake in a preheated slow oven (150 C, 300 F) for about 30 minutes, or until macaroons just turn golden.