📝 About This Recipe
Hailing from the Lombardy region of Italy, these iconic cookies are a masterpiece of simplicity, capturing the intense, bittersweet essence of almonds. These 'Amaretti di Saronno' are characterized by their signature domed shape, airy 'honeycomb' interior, and a delightful crunch that dissolves into a nutty perfume. Perfectly balanced between sweet and bitter, they represent the pinnacle of Italian confectionery craftsmanship and are a staple of the 'Dolci' tradition.
🥗 Ingredients
The Almond Base
- 250 grams Blanched Almonds (high quality, skins removed)
- 25 grams Bitter Almonds (or apricot kernels for authentic 'amaro' flavor)
- 250 grams Granulated Sugar (to be processed with the nuts)
The Meringue Structure
- 3 large Egg Whites (approximately 90-100g, at room temperature)
- 1/4 teaspoon Cream of Tartar (to stabilize the whites)
- 1 pinch Fine Sea Salt
Aromatics and Finishing
- 1 tablespoon Amaretto Disaronno Liqueur (for an extra depth of flavor)
- 1/2 teaspoon Pure Almond Extract (use only high-quality natural extract)
- 1/2 cup Powdered Sugar (for dusting the tops before baking)
- 2 tablespoons Granulated Sugar (for extra crunch on the exterior)
👨🍳 Instructions
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1
Preheat your oven to 150°C (300°F). Line two large baking sheets with high-quality parchment paper or silicone baking mats.
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2
In a food processor, combine the blanched almonds, bitter almonds, and the 250g of granulated sugar. Pulse until you achieve a very fine, flour-like consistency. Be careful not to over-process into almond butter; stop when it looks like fine sand.
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3
Sift the almond-sugar mixture through a medium-mesh sieve into a large bowl to remove any large fragments. Re-process any remaining large pieces until fine.
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4
In a clean, grease-free stand mixer bowl, begin whisking the egg whites with the salt and cream of tartar on medium speed until soft peaks form.
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5
Continue whisking the whites on high speed until they reach stiff, glossy peaks that hold their shape firmly when the whisk is lifted.
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6
Gently fold the Amaretto liqueur and almond extract into the stiff egg whites using a rubber spatula, being careful not to deflate the volume.
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7
In three additions, fold the dry almond-sugar mixture into the egg whites. Use a 'cut and fold' motion—cutting through the center and folding over the sides—until a uniform, slightly tacky paste forms.
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8
Transfer the mixture into a pastry bag fitted with a plain 1cm (1/2 inch) round tip.
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9
Pipe small mounds, about the size of a walnut (approx. 3cm in diameter), onto the prepared baking sheets, leaving 2cm of space between each cookie.
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10
Lightly dampen your finger with water and gently press down any pointed tips left from piping to ensure a smooth, rounded dome.
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11
Sift a light coating of powdered sugar over the cookies, followed by a very light sprinkle of granulated sugar for that classic crystalline finish.
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12
Bake for 25-30 minutes. The cookies should be firm to the touch and have a light golden-amber hue. They will feel slightly soft but will crisp up significantly as they cool.
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13
Turn off the oven, prop the door open slightly with a wooden spoon, and let the cookies sit inside for 5 more minutes to dry out the centers.
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14
Remove from the oven and allow to cool completely on the baking sheet before transferring to a wire rack.
💡 Chef's Tips
If you cannot find bitter almonds, use 1 teaspoon of high-quality almond extract to mimic the flavor profile. Ensure your egg whites are at room temperature to achieve maximum volume during whipping. Store these in an airtight tin immediately once cooled; humidity is the enemy of the Amaretto's crunch. For a more rustic look, you can scoop the dough with two teaspoons instead of using a piping bag. If the dough feels too wet to hold its shape, add a tablespoon of almond flour to tighten the consistency.
🍽️ Serving Suggestions
Serve alongside a glass of Vin Santo or a chilled Amaretto liqueur for a classic Italian pairing. Crush them over a bowl of creamy vanilla gelato or panna cotta for a sophisticated textural contrast. Accompany your afternoon espresso or cappuccino with two or three cookies for a light 'merenda'. Use them as a base for 'Pesche Ripiene' (stuffed baked peaches), a traditional Piedmontese dessert. Wrap them in colorful tissue paper and store in a decorative tin for a beautiful homemade gift.