What do you do when you have leftover egg whites after using the yolks to make custard for your sticky toffee pudding, or creamy lemon sauce for those fluffy ricotta pancakes? Add a few more simple ingredients to that whisked egg and you’ll end up with a jar full of amazing Italian almond biscuits. I was going to add ’that will last you for the next few days on the end there, but then I realised that we ate all of ours in less than 24 hours. Will power is definitely a trait that Chris and I simply don’t possess. I really don’t know how some people manage to refrain from enjoying excessive amounts of really tasty food when it’s there - looking at them.I probably shouldn’t cook so many sweet things, but the little devil on my shoulder whispers ‘it’s your job, you need to bake nice things covered in sugar’. When I do read health & fitness articles (usually whilst eating a chocolate digestive), I often come across the phrase ’eat to live, not live to eat’. That’s usually enough to make me close down the article and go searching for my recipe for bottom-of-the-chocolate-box brownies (a great way to use up those quality street that everyone leaves behind!). After all, Chris and I often plan our holidays around food! He likes football, cars and gadgets. I like cooking, reading and TV programmes that make me cry. But we both L-O-V-E food (and each other of course). I think that’s an awesome thing to have in common.
🥣 How to make the PERFECT Amaretti Cookies
Full recipe with detailed steps in the recipe card at the end of this post. To make the cookies you first need to whisk up your egg whites to stiff peaks. 👩🍳 PRO TIP: Did you know that egg whites can be frozen? So if you ever have leftover egg whites, freeze them in a little tub or bag (label how many egg whites are in each bag). Then you can defrost them in the refrigerator and use them in this recipe. Once the egg whites are whisked, mix in your other ingredients - ground almonds (note: if you’re in the US, use blanched almond flour), caster sugar (superfine sugar if you’re in the US), vanilla extract and Amaretto (for that lovely almond flavour). Then roll into balls and roll the balls first in more caster sugar, and then in icing (confectioners) sugar. The caster sugar helps to add a bit of chewy crisp to the outside of the cookies whilst preventing the icing sugar from melting into the mixture. Place the balls on a couple of trays, squish them down a little, then bake for 15 minutes. And that’s it. Amaretti cookie perfection! They will expand ever so slightly in the oven. They’ll also flatten a little bit more too. If they’re still looking too round, you can carefully squash them slightly as soon as they come out of the oven. Delicious served warm or cold.
🍪 More cookie recipes
🤔 Troubleshooting
My top tips for perfect amaretti cookies:
My first tip would be to weigh the ingredients if you can. Weighing the ingredients will give a much more consistent result than using cup measurements. If you don’t have scales, then watch the recipe video to ensure your amaretti cookies are of the right consistency when rolling them out.If the mixture is too sloppy to roll into balls :- Hopefully you will have ensured you whisked the eggs to stiff peaks first. If you have , check out the video below to ensure your mixture is the right consistency before attempting to roll. If the mixture is too sloppy (this could be down to your eggs being slightly larger, or due to using almond flour that is too coarse), add more ground almonds and sugar in equal measures until the mixture is of rolling consistency.The balls spread when cooking :- This can be down to the mixture being too sloppy when you rolled it. The rolled mixture should be sticky but fairly firm, and should hold their shape when placed on the baking tray. It could also be caused by using home-ground almonds (grinding them at home releases more oils), or using almonds that are too coarse - and therefore won’t hold together quite as well. The cookies will still taste great, but will be flatter.The cookies are too sweet: They’re supposed to be sweet! Not like a regular cookie that’s crumbly and a little sweet, or those amaretti that you sometimes get in coffee shops that are basically a crispy shell, filled with air. These amaretti cookies are chewy, sticky and sweet. They contain a lot of sugar, and this sugar starts to caramelize in the oven during the baking process to give that sticky-sweet result.
By the way - did you notice I’ve got a mix of light & bright photos and dark & moody photos of these cookies? I just couldn’t decide which ones I like best. Which ones do you like best?
Cranberry brie bites French pressed sandwich bites Fluffy Buttermilk Raisin Scones Chicken Chorizo Puff Pastry Rolls Tear and Share Sausage Rolls Chocolate Cheesecake Stuffed Strawberries
This recipe was first published in February 2015. Updated in December 2019 with new photos, tips and video. Updated Dec 2021 with improvements and for housekeeping reasons.
🥄 Equipment
In order to make these delicious amaretti cookies you will need:
A Mixer. We bought this Kitchen Aid Mixer and absolutely love it!Shallow white bowls. For rolling the cookie mixture in.Silicone Baking MatMeasuring SpoonsWooden or Silicon Coated SpatulaMeasuring JugAn airtight jar to store them in. I use these Kilner Jars.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
