AMARETTI BISCUITS | How to Make Almond Amaretti Cookies
Amaretti biscuits are a staple in many Italian homes but everyone’s recipe is different! This amaretti recipe has been passed down through generations and is my absolute favourite. Join my mother-in-law, Maria as she shares her family recipe to these delightful almond bites that are a little crispy on the outside and just the right amount of soft on the inside. Amaretti are great for entertaining – or even gift giving this festive season.
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AMARETTI BISCUITS | How to Make Almond Amaretti Cookies
INGREDIENTS:
500g/5.2 cups Almond Meal
300g/1.33 cups caster sugar
5 egg whites (Use free range eggs that are room temperature)
1 x bottle almond essence (1.07 Oz)
Bowl of icing sugar (plus extra for dusting!)
UTENSILS:
1 x Large mixing bowl
1 x Medium mixing bowl
Whisk
Teaspoon
Baking tray
Baking paper
METHOD:
1. To start making your Italian amaretti biscuits, separate 5 egg whites from the yolk into a medium mixing bowl and whisk them well.
2. Once there are lots of bubbles at the top of the egg whites, add the almond essence and whisk gently once again so it completely infuses them.
3. Mix the almond meal and caster sugar together in a separate bowl until the sugar seems to disappear.
4. Next for your amaretti biscotti, pour the egg white mixture into the bowl with the dry ingredients and mix through using a large spoon.
5. Once this has all started to bind, use your hands to combine everything even more and make sure that everything mixes really well together, still keeping it all inside the large bowl.
6. Don’t try and make it into a ball, just squeeze down with your hands so it stays ???
NONNA MARIA’S TIP: If you feel the mixture is too wet and sticky, you might need to add some extra almond meal.
7. Now you can let the amaretti mixture rest for an hour (or overnight in the fridge).
8. If you’re making them on the same day, wash your hands, and once this has had time to rest, get ready to roll!
9. When it’s time to make the amaretti biscotti, prepare a large flat baking tray by spreading baking paper on top and pre-heat your oven to 180 degrees celcius/356 F.
10. Using a tea spoon, scoop up a heaped amount of mixture, roll it around using the palm of your hand, and make it into a ball.
NONNA MARIA’S TIP: If your hands are getting too sticky to roll the amaretti, get a bowl and place some water inside, them dip a finger into it, spreading it on to both palms to help smoothen the process.
11. Place the ball gently into a bowl of icing sugar and repeat until the bowl is almost full.
12. Roll each amaretti ball around in icing sugar and then gently place it on the baking tray.
13. Line the balls up, making sure you don’t place them too close together.
14. Once the tray is completely full, with enough space in between each one, flatten out your hand, and press down gently onto each ball making the surface flat. This will create some cracks and provide the perfect form for your amaretti biscotti!
15. Dust with one more sprinkle of icing sugar all over before placing them in the oven for approx. 15 minutes – but check them after about 12 minutes as all ovens vary!
HOW TO SERVE
Leave the amaretti to cool or enjoy nice and warm with a cup of tea, coffee or hot cocoa!
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Re-watch the Amaretti Biscuits video recipe
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Italian Almond Biscuits (Riciarelli)
Called Riciarelli or Brutti ma Buoni (“Ugly but good” in Italian!), these Italian Almond Cookies are chewy on the inside, filled with wonderful almond flavour, and studded with dried cherries. They keep for 10 days, and because they're gluten free, everybody can enjoy them!
PRINT RECIPE:
Melt-In-Your-Mouth Italian Lemon / Limoncello Amaretti - Almond Cookies (e87)
Buon giorno a tutti. In this episode, Nonna Mia, la nonna di tutti - (everybody's grandma), bakes up an incredibly easy, but absolutely delicious, gluten-free, almond-based cookie, referred to as amaretti. There aren't many ingredients and the process is rather simple. You and your family are going to love these!
Ingredients:
- 4 cups of almond flour (about a pound)
- 1 cup of granulated sugar
- 3 egg whites
- tsp of lemon juice or limoncello
- zest from 2 lemons (about 3 TBSP)
- pinch of salt
- 1 tsp of baking powder
- icing (powdered) sugar for rolling the cookies
- granulated sugar for rolling the cookies
In a mixing bowl, combine all the dry ingredients. In a standing mixer, or using an electric hand mixer, whip up the egg whites until soft peaks form. Blend the egg whites with the dry ingredients, adding in the lemon juice and or limoncello. The consistency should be dense and form a ball when you scrunch your palm.
Using water on your palm to reduce stickiness, begin rolling consistently-sized, small balls, then roll through the granulated sugar and finally through the powdered sugar. Place on a parchment-lined tray.
Preheat oven to 325 F and bake for about 15 minutes. Place on a cooling rack. YIELD: 36
Pour yourself an espresso, and enjoy! Buon appetito!
Amaretti Cookies recipe – Italian Almond Biscuits (Amaretto recipes)
Amaretti Cookies recipe – Italian Almond Biscuits (Amaretto recipes)
Recipe for 1 baking tray / about 18 pcs
(449kcal/100g)
Ingredients:
1.5 Cup Almonds, peeled (200g)
1 Cup Icing sugar (150g)
1ml Bitter Almond aroma (1g)
1x Egg white (37g)
3 Tbsp Amaretto (30g)
1 tsp Vanilla sugar (7g)
+ some extra icing Sugar
Preparation method:
- Give the peeled Almonds into a kitchen machine and blend them for about 30sec. until they are very fine.
- Put the blended Almonds into a Bowl and add the other ingredients.
- Mix the ingredients with a wooden spatula or spoon.
- Prepare a backing tray with backing paper on it.
- With two teaspoons, place small heaps of the mixture on your backing tray.
- Take a sieve and some icing sugar and cover the heaps with icing sugar.
- Let them dry at room temperature for about 12h.
- After drying press the heaps with three fingers slightly to shape them to Amaretti.
- Bake the Amaretti in a pre-heated oven at 356°F (180°C) with no fan for 10min.
- Let them cool down after backing for 30min.
- Remove the Amaretti with a knife or spatula from the backing paper.
Notice:
- Depending on how finely your almonds are blended, the mixture may be too thick, in this case just add 1 Tbsp of water to make it more liquid.
- You can also use unpeeled almonds for this recipe.
- You may also dip the Amaretti in molten chocolate after cooling down.
This is an easy Amaretti recipe, they are crunchy on the outside and soft on the inside. yummy :D
Preparation time: 15min
Baking time: 10min
Start to Finish: 12h 55min
Shelf life:
The Amaretti can be kept in a tin or tight closed container for about 2 weeks.
If you wish to keep them longer, freeze them in a well closed bag for up to 6 months.
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Almond Cookies
These light and delicate almond cookies MELT in your mouth with a big, wonderful note of almond and just the right hit of salt to balance the lightly sweet flavor.
RECIPE:
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