I have been baking and cooking quite a lot over Christmas and New Year, and I felt that the sheer simplicity and deliciousness of this recipe was a perfect way to strike a balance and start the new year.
I will also start with a warning: these soft amaretti biscuits are extremely addictive and you won’t be able to have another espresso in your life without eating a couple of these on the side.
You may think I am joking. Of course I am but, am I? After perfecting this recipe, I probably had 15 or 20 amaretti, one after the other, and even without a coffee.
Amaretti biscuits are an absolute Italian classic. In fact, they are as traditional as cantucci (biscotti), panettone or tiramisu. There are various regional versions of them, the main difference being in the texture and size, but mention them to anyone in Italy and they will instantly know what you are talking about.
In many regions they are considered a festive bake, but I love them any day of the year. My favourite version is the soft amaretti, which have a chewy texture that it’s more suitable to complement the almond flavour.
Give this timeless bake a go. Few ingredients, simple steps, nowhere to hide. My soft amaretti biscuits are proof that real flavours don’t have to be complicated. Nonna’s best recipes never are.
Makes about 80 amaretti
Ingredients
- 330g almond meal / flour
- 300g sugar
- 90g egg whites
- 45ml Disaronno amaretto liqueur
- 5ml almond essence
- 1g fine sea salt
- icing sugar for dusting
Method
PREPARE THE AMARETTI (1 DAY AHEAD)
- Combine almond flour, sugar and salt in a bowl and mix. Add the egg whites, Disaronno and almond essence and mix to bring together into a dough. Transfer to the working surface and knead the dough for a couple of minutes, until it looks even and smooth. Dust with icing sugar if sticking to the counter.
- Divide the dough in 3 using a knife or a cutter. Working one piece at the time, roll each piece out with your hands to form a long roll, about 2 cm thick, dusting generously with icing sugar. Cut the roll into as many 3cm long pieces as you can fit. Repeat with the other pieces of dough
- Using your hands, roll each segment in your hand to form a little sphere. Give a last nice dusting of icing sugar, place the spheres onto trays, cover with cling film and refrigerate overnight.
BAKE THE AMARETTI (DAY OF SERVING)
- Warm up the oven to 170℃ conventional mode. Line up a batch of amaretti regularly onto a baking tray lined with parchment or silicone mat. Make sure you don’t overcrowd the tray, you will need to bake them in two or three batches.
- Once the oven is ready, bake for 18 minutes until cracks are visible on the top and a nice almond aroma is filling your kitchen. They should still be nice and pale. I recommend you test your oven the first time with a small batch.
- Transfer to a cooling rack and let cool completely. Enjoy with your favourite coffee, tea or on their own. They keep well for 10 days in an airtight container at room temperature.