amaretti

This is the second recipe we have on the blog for Amaretti. The Amaretti cookie is a very traditional one in the Italian culture - there are so many ways to both make and use these tasty little one bite goodies. This recipe is courtesy of Nonnina’s Daughter in-law Gabriella. As with many of the “old world Italian recipes”, this recipe was passed from one person to another to another before landing in Nonnina’s Kitchen. Gabriella gave Nonnina the recipe for this version of Amaretti that was given to her by her Zia Carmella. What differentiates this recipe from the Amaretti Con Savoiardi, that we’ve posted in the past, is that these are a more traditional Amaretti made with only almonds. Nonnina likes to make these cookies for special occasions like bridal showers, baby showers or weddings. They are small and dainty, therefore they make the perfect addition to a special gathering.

That being said, our family welcomes Nonnina’s cookies any day of the week, no celebration required.

Whatever it is, the way you tell your story online can make all the difference.

Ingredients:

  • 3 egg whites

  • 1 cup of white sugar

  • 1 pounds of roasted almonds, grated with skin on

  • Whole blanched almonds to decorate the top of cookies

  • 20 ml of almond extract

  • Rind of one lemon (grated)

  • About a cup of icing sugar to roll cookie dough in

  • Optional: Food coloring of your choice

Note: Yields about 60 cookies but you can easily double or triple this recipe.

Directions:

  1. Roast the almonds. Let cool and then grind pretty fine. Now-a-days, you can buy the almonds already roasted and ground up if you wish.
    Nonnina's tip: I like to use superfine blanched almond flour. The cookies come out lighter and more delicate.

  2. Beat egg whites for about 30 seconds until the egg whites just start to foam up. Then add the sugar and beat on high until it forms stiff peaks. Egg whites should not be runny or too

    Nonnina's tip: When making these for a special occasion like a wedding or baby shower, you can color the dough with any color you like just by adding a few drops of food coloring in the wet ingredients.

  3. Remove from mixer add in the almond extract and lemon rind and using a spatula fold in. Be sure not to mix too much.

  4. Fold in almonds in thirds. The batter should come out like a paste.

  5. Cover with plastic wrap and put in the fridge for about an hour to set

  6. Preheat the oven to 350° F

  7. Form the dough into 1 inch balls, roll in the icing sugar and place on a cookie sheet. Then press a blanched almond down in the center of them to finish.

  8. Bake for about 10-12 minutes.

Buon Apetito!

With Love From, Nonnina!