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Amaretti – Italy’s Answer to Macarons

Amaretti – Italy’s Answer to Macarons

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 – Italy’s Answer to Macarons

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.

Michelle Rose
4 from 2 votes
Course Baking
Servings 50 cookies


  • 350 g almond flour
  • 350 g sugar
  • 150 g 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
  • Enjoy!
View Comments (4)
  • 3 stars
    I’ve been looking all over the internet for a recipe for these cookies, but I cannot get mine to puff up. They’re so runny, they all run together and are totally flat. Do you have any tips?

    • 5 stars
      You have to whip the egg whites to stiff peaks. You should be able to flip the bowl upside down and have nothing fall out. Blending your almond flour down and sifting it will help a ton.

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