Amaretti cookies

Name: Amaretti
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 50 porzioni
Cuisine: Italiana
Ingredients: 200 g di mandorle pelate; 140 g di zucchero; 125 g di zucchero a velo; 50 g di albumi; 15 g di mandorle armelline; 3 g di ammoniaca per dolci

Amaretti

Almond biscuits with a soft centre and a crackled surface

Amaretti cookies with almonds, crumbly on the outside and soft in the centre, prepared with egg whites And baker's ammonia.

55 min

50 servings

Medium

Lombardy

AverageLombardy

The amaretti cookies they are small cookies of Italian pastry, suitable for breakfast, afternoon snack and served with tea or sweet wines. The ideal texture combines a thin, slightly cracked surface with a soft center, while the flavor concentrates the sweetness of the sugars and the intense aroma of the almonds. Peeled almonds form the base of the mixture, and the kernels accentuate its characteristic aromatic note. egg whites they bind the dough without weighing it down;baker's ammonia It promotes a more airy texture during baking. Pulse grinding is required to prevent the nuts from overheating and excessively releasing their oils. Moderate baking maintains the light color and preserves the softness of the inside. The result is a gluten-free cookie, fragrant and suitable for storing in an airtight container after complete cooling.

Instructions

Voice reading

5 steps · natural Italian voice

Toast and grind the almonds

8 min

Preheat the conventional oven at (392°F) 200 °C. Spread the peeled almonds on a baking sheet Toast them for a few minutes, until fragrant but not browned; let them cool completely. Grind them with the apricot kernels in a blender on short pulses: the powder should be fine, with no traces of oily paste.

Refine the powder

8 min

Sift the almonds and sugars through a fine mesh. Return the retained particles to the blender and pulse them again, then sift them again. Stop blending when the mixture appears smooth and light; avoid overheating, which would make the flour moist and compact.

Shape the dough

10 min

Collect the almond flour and sugars in a bowl, then distribute thebaker's ammonia. Pour the egg whites in a thin stream and mix with a spatula until you obtain a smooth, soft, and malleable dough. Stop as soon as the dough is uniform, without overworking it.

Portion the amaretti cookies

5 min

Take 8-(0.32 oz) 9-g portions and roll them between your palms into even balls. If the mixture sticks to your fingers, lightly moisten them or dust them with a little powdered sugar. Arrange the balls on parchment paper, well spaced, and flatten the center slightly to create the dome.

Cook and cool

15 min

Cook in conventional oven preheated to 160°C (32°F) for 12-15 minutes. Remove from the oven when the surface is slightly cracked and golden brown, while the center remains soft. Transfer the cookies on a wire rack and let them cool completely: the consistency stabilizes during cooling.

Chef's Tips

Pulsing the grinding of almonds and apricot kernels, allowing them to cool between each step, prevents the oils from turning the flour into a paste and keeps the dough easily moldable.

Ingredients

(7.05 oz) 200 g blanched almonds
(4.94 oz) 140 g sugar
(4.41 oz) 125 g of powdered sugar
(1.76 oz) 50 g of egg whites
(0.53 oz) 15 g of apricot kernel almonds
(0.11 oz) 3 g of baker's ammonia (ammonium carbonate)

Can't find it in the US?

baker's ammoniaMostly online
Sold online as baker's ammonia or ammonium carbonate
Or: Baking powder, same weight
With baking powder the cookies are less crisp and light.

Allergens detected

🌰Dried fruit

⚠️ Automatic ingredient-based detection. Always check product labels.