Crunchy on the outside, chewy on the inside, these golden cookies are so versatile and can serve as an inspiration to some of your old favourite desserts.
Amaretti are Italy’s answer to the French macaron. Crunchy on the outside, chewy on the inside, these golden cookies date back to the Renaissance in Sarrono, just north of Milan. Like a French macaron, they can be found sandwiched between ganache or jam, but most often they are consumed plain. Amaretti though, have a much deeper almond flavour and colour and don’t have the characteristic “feet” of a traditional macaron. While they aren’t particularly difficult to make, they are also quite inexpensive to purchase and most Italians tend to buy them by the tin.
- 350g almond flour
- 350g sugar
- 150g egg whites
- 40 ml amaretto liquor (or to taste)
- Preheat oven to 350F
- Whip egg whites to firm peak
- Fold in sugar and almond flour, then amaretto. Don’t worry if your whites deflate, they are meant to.
- On a parchement lined baking sheet, spray with non stick cooking spray.
- Using a piping bag or teaspoon, place mounds of dough on sheet, leaving room for the cookies to spread. Sprinkle tops with sugar
- Bake until golden brown. About 15 minutes