Soft Amaretti Biscuits are Italian biscuits made with almond and egg whites. Very simple. They are made almost everywhere in Italy and that’s why you can find several variations: round or oval shape, soft or crunchy texture, made with almonds flour or with almonds paste. In any case, the fundamental ones remain: almonds and egg whites.
In Sardinia they are traditionally made using a small amount of bitter almonds – absolutely safe, of course.
We made our Amaretti biscuits with peeled then minced almonds.
About 20 Amaretti, Preparation 20 mins + 2 hrs resting, Cooking 20-25 mins
- 250 g whole, peeled almonds or almond flour
- 200 g caster sugar
- 3 egg whites
- grated rind of 1 lemon – optional
- Icing sugar, a sprinkling
Tip: using almond flour is recommended if you want to feel more confident in getting a homogeneous texture. However, using almonds is a different matter. It’s your call.
After toasting the almonds lightly in the oven or in a saucepan (without any fat, so no oil nor butter), you have to crush or blend them by adding the sugar little by little until you get a thick paste and add the grated lemon rind – optional but we added it, works just lovely. Same fashion if you chose to use almond flour instead.
In a bowl, whip the egg whites – they must be firmly whipped.
Now incorporate the egg whites into the almond and sugar mixture, stirring gently from the bottom up.
Fill a piping bag with the mix or simply use a spoon, form round shape on the baking tray lined with baking paper. Sprinkle with icing sugar and leave to rest for a couple of hours before baking.
After this time, bake them 170C / 325F / Gas 3 in static oven for about 20-25 minutes until they start to brown and wrinkle a little. Allow to cool to room temperature, then serve.