Amaretti cookies
8 servings
60 minutes
Amaretti cookies are a refined treat of Italian cuisine, named after the word 'amaro', meaning 'bitter'. Originating from medieval Italy, this dessert combines the tenderness of almonds with the sophistication of Amaretto liqueur, giving it a subtle aroma and slight bitterness. Crunchy on the outside but soft on the inside, amaretti have a delightful flavor balancing between the sweetness of vanilla sugar and a light tartness from cream of tartar. They are served as a perfect accompaniment to a cup of strong espresso or hot dessert cream. With their texture and refined taste, they have become a symbol of Italian hospitality and traditional baking that can enhance any cozy evening or festive tea party.
1
Blanch the almonds in boiling water for one minute, then drain into ice water. Let the nuts cool slightly and remove the brown skin by confidently squeezing the nut between your thumb and index finger — ideally, the nut should easily pop out of its skin, so be careful. If it doesn't pop out, simply pry off the skin with a fork.
- Almond: 130 g
2
Mix half of the blanched almonds with half of the starch and blend well until smooth. Do the same with the remaining almonds and starch. Combine all the almond flour with powdered sugar and mix. Separately, beat room temperature egg whites with a pinch of cream of tartar on low speed. Whip until slightly foamy, then increase the speed and gradually add vanilla sugar, continuing to whip until stiff peaks form. In the last minute of whipping, add amaretto. Gently fold the almond flour into the whipped egg whites using a silicone spatula, mixing from top to bottom. Carefully fill a piping bag with the whipped mixture and pipe small circles of cookies onto parchment paper, spaced one centimeter apart. Bake in a preheated oven at 150 degrees for 35-45 minutes. Halfway through baking, turn the tray with the cookies around and bake for the remaining time. At the end of baking, turn off the oven and leave the cookies inside with the door slightly open for 20 minutes, then remove and cool at room temperature.
- Almond: 130 g
- Starch: 1.5 teaspoon
- Icing sugar: 0.5 glass
- Egg white: 2 pieces
- Cream of tartar: 0.1 teaspoon
- Vanilla sugar: 0.3 glass
- Amaretto liqueur: 0.3 teaspoon
3
Serve with any hot dessert cream.