Amaretti cookies


Although the sweetness is firm, the aromatic flavor of the almonds that fills your mouth and the unique flavor of the bitter almonds make these attractive baked goods irresistible.


  • Almond powder 55g
  • Granulated sugar 65g
  • Egg white 25g
  • Granulated sugar 12g
  • Amaretto 1/4 teaspoon*Can be substituted by adding a little bit of bitter almond essence.


  1. Preheat the oven to a temperature higher than the baking temperature (about 180โ„ƒ).
  2. Mix almond powder and granulated sugar (65g) well.
  3. Make meringue with egg whites and granulated sugar (12g).
  4. Loosen the egg whites, add 1/3 of the granulated sugar, mix well, and whisk until the mixture becomes voluminous and stiff peaks form.
  5. Divide the remaining granulated sugar into two batches and beat in the same manner until stiff peaks form.
  6. Add everything from step 1 to the meringue from step 3 and mix with a rubber spatula.
  7. When it’s about half mixed, add the amaretto and mix again.
  8. Once the meringue has no lumps and is evenly mixed, it’s finished.*Be careful not to mix too much, as this will lose both the light crumbly texture and cracks that are characteristic of this sweet.
  9. Divide into 10g portions and lightly roll into balls.*Be careful not to touch it too much or roll it too much. If it’s too sticky to roll, sprinkle it lightly with flour.
  10. Arrange them on a plate lined with baking paper (or baking paper), leaving some space between them, and press down lightly to flatten them.*Please leave space between the pieces as they will spread when baked.
  11. Bake in the oven set at 160โ„ƒ for about 25 minutes.*Cut one open and if the inside is colored, it’s OK. Don’t worry, the inside will be soft when it’s hot, but it will become hard when it cools down.
  12. Cool in a cooler and store in an airtight container.

Girl in a jacket