Amaretti Biscuits Recipe

Amaretti biscuits are an Italian classic and perfect with a cup of coffee or tea. This recipe yields about 50 cookies and is easy to follow.

Ingredients

Baking Aisle

  • 200g (7 oz) blanched whole almonds
  • 1g (1/3 teaspoon) ammonium bicarbonate or baking powder

Baking and Sweeteners Aisle

  • 140g (2/3 cup) granulated sugar
  • 125g (1 cup) icing sugar

Dairy and Eggs Aisle

  • 50g (3 tablespoons) egg whites (about 2 medium eggs)

International Foods Aisle

  • 15g (about 7 kernels) Armelline (Bitter Apricot Kernels) or 5 drops of bitter almond extract

Instructions

  1. Preheat the oven to 170°C (338°F) and line a baking sheet with parchment paper.
  2. In a food processor, grind the blanched almonds into a fine powder.
  3. In a mixing bowl, combine the almond powder with the granulated sugar, icing sugar, and ammonium bicarbonate or baking powder.
  4. In a separate bowl, whisk the egg whites until stiff peaks form.
  5. Add the Armelline or bitter almond extract to the egg whites and whisk briefly to combine.
  6. Fold the egg white mixture into the almond mixture until well combined.
  7. Using a small ice cream scoop or a tablespoon, portion the dough into small balls and roll between your palms to shape them into smooth balls.
  8. Place the balls on the prepared baking sheet, leaving about 2 cm (1 inch) of space between them.
  9. Bake the Amaretti cookies for 15 minutes or until lightly golden on the outside.
  10. Remove the Amaretti cookies from the oven and let cool completely before removing them from the baking sheet. As they cool, they will harden completely. Here are the crispy Amaretti cookies ready to be enjoyed!

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