Amaretti biscuits Recipe

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This Amaretti biscuits recipe is a chewy and classic Italian recipe, which is made with ground almonds and amaretto liqueur. It’s the perfect gluten-free cookie, a simple and elegant treat ready in about 30 minutes.

Amaretti biscuits Ingredients

A simple, naturally gluten-free list for authentic Italian almond cookies.

4 large free-range egg whites
350g caster sugar
350g ground almonds
30ml amaretto liqueur
Unsalted butter, for greasing
Icing sugar, for dusting

How To Make Amaretti biscuits

A step-by-step guide to these classic chewy cookies.

Prep the Oven and Trays: Preheat the oven to 170ºC/gas 3. Grease two baking sheets and line them with baking paper.
Whip the Egg Whites: In a large, clean bowl, whisk the egg whites until they hold firm peaks.
Make the Almond Paste: Gently fold the caster sugar, ground almonds, and amaretto liqueur into the whisked egg whites. Continue to fold until you have a smooth, thick paste.
Pipe or Spoon the Biscuits: Using two teaspoons or a piping bag, place small dollops of the mixture onto the prepared baking trays, leaving about 2cm of space between each one to allow for spreading.
Bake and Cool: Bake for 10 to 15 minutes, or until the biscuits are lightly golden and have their signature cracked tops. Transfer them to a wire rack to cool completely before dusting with icing sugar.

Recipe Tips

For perfect, chewy amaretti biscuits every time.

How to get the perfect chewy texture? The key is to not overbake them. Pull them from the oven when they are just lightly golden. They will still be soft to the touch but will firm up as they cool, retaining their wonderfully chewy center.
Can I make these without amaretto liqueur? Yes, absolutely. If you want to make them non-alcoholic or don’t have amaretto, you can substitute the liqueur with 1-2 teaspoons of pure almond extract for a similar intense almond flavor.
How do I know my egg whites are “firm”? Whisk the egg whites until they are thick and hold their shape. When you lift the whisk, the peak that forms should hold but the very tip might gently flop over. Be careful not to over-whisk them until they are dry and crumbly.
How do I get uniform, round biscuits? For the most consistent and professional-looking amaretti, a piping bag fitted with a plain round nozzle is the best tool. This allows you to pipe neat, even-sized dollops onto the baking sheets.

What To Serve With Amaretti biscuits

Classic accompaniments for this versatile Italian cookie.

These delightful almond biscuits are a staple in Italian cafés and are perfect for:

Serving with a strong espresso or a cappuccino
Enjoying with a small glass of sweet dessert wine, like Vin Santo, or a glass of Amaretto itself
Crumbling over ice cream, panna cotta, or a fruit trifle for a delicious, crunchy topping

How To Store Amaretti biscuits

Keeping your cookies crisp on the outside and chewy on the inside.

Room Temperature: Once completely cooled, store the amaretti biscuits in an airtight container at room temperature. They will stay fresh for up to two weeks, though they may soften slightly over time.

Amaretti biscuits Nutrition Facts

An estimated guide per biscuit.

Calories: 60 kcal
Carbohydrates: 7 g
Protein: 2 g
Fat: 3 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Are these biscuits gluten-free?

Yes, this recipe is naturally gluten-free as it uses ground almonds instead of wheat flour, making it a perfect treat for those with gluten sensitivities.

My biscuits spread out too much and became very thin. Why?

This can happen if the egg whites were not whisked to firm enough peaks, or if the dry ingredients were stirred in too vigorously, deflating the meringue. Gently folding is the key to maintaining the structure.

What’s the difference between these amaretti and the hard, crunchy ones?

These are u0022amaretti morbidi,u0022 which means u0022soft amaretti.u0022 They are known for their soft, chewy, marzipan-like texture. The hard, crunchy version is called u0022amaretti secchi,u0022 which is a different recipe that is baked for longer until completely dry and crisp.

Try More Recipes:

Summer Fruit With Amaretti Biscuits And Hot Chocolate Sauce Recipe
1 Steak 2 Sauces Recipe
Rosemary & apricot friands Recipe

Course: DessertCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Classic Italian almond cookies that are delightfully crisp on the outside, wonderfully soft and chewy on the inside, and packed with an intense amaretto and almond flavor. Naturally gluten-free.

Ingredients

4 large free-range egg whites
350g caster sugar
350g ground almonds
30ml amaretto liqueur
Icing sugar, for dusting

Directions

Preheat the oven to 170ºC/gas 3. Grease and line two baking sheets.
In a clean bowl, whisk the egg whites until they hold firm peaks.
Gently fold in the caster sugar, ground almonds, and amaretto until a smooth, thick paste is formed.
Pipe or spoon small dollops of the mixture onto the prepared baking sheets, leaving about 2cm of space between each.
Bake for 10 to 15 minutes, until lightly golden and the tops have characteristic cracks.
Let the biscuits cool on a wire rack.
Dust with icing sugar before serving.

Notes

Be careful not to over-mix when folding in the sugar and almonds, as this will knock the air out of the egg whites.
The biscuits are done when they are pale golden; don’t over-bake them to ensure they stay wonderfully chewy in the center.
For a non-alcoholic version, you can replace the amaretto liqueur with 1-2 teaspoons of pure almond extract.
Store the cooled biscuits in an airtight container at room temperature for up to two weeks.