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Italian Delight – Amaretti

Espresso and amaretti
These classic Italian cookies have a crunchy exterior and a lightly chewy interior and a really yummy almond flavor.  And they have the added benefit of being gluten-free!

You can find them on line or at any Italian deli or market.


But you can also easily make them in no time.   Amaretti is the Italian cousin to the French Macaron.  If you make yourself a batch of these Italian delights and have yourself a cup of espresso to go with them, anytime you need a little break you can have a mini Italian vacation without ever leaving home…ciao!





Amaretti & espresso


1 cup confectioners’ sugar
3/4 cup almond flour (ground slivered almonds)
2 large egg whites, room temperature
Pinch of cream of tartar
1/2 teaspoon salt
1/4 cup superfine sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Combine ground almonds and confectioners’ sugar.  Stir to mix well.  In a clean dry bowl beat egg whites until white and frothy.  Add cream of tartar and salt and slowly add in sugar while beating until stiff peaks form.  Beat in vanilla and almond extract.  Stir almond/sugar mixture into egg whites being careful not to over mix, as the oil in the ground almonds will deflate the whipped egg whites if you mix too much.  Place cookie dough in a piping bag fitted with a large round tip and pipe 1″ rounds onto a parchment paper lined cookie sheet. (If you don’t have a piping bag simply drop rounded spoonfuls of dough onto the parchment paper instead.)  Let the cookies sit for about 15 minutes in order for the tops to air dry slightly before baking.  This will make for a crisper outer shell of the finished cookie.

Bake for 12-15 minutes until very lightly browned.  Allow to cool on baking sheet before removing to enjoy.  This afternoon refreshment is sure to bring you  amore, gioia, e abbondanza!

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One Comment
  1. I love these treats!!

    August 8, 2014

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