📝 About This Recipe
Transport your senses to the sun-drenched hills of Saronno with these exquisite Amaretti Morbidi. These gluten-free gems are characterized by a delicately crisp, crackled exterior that gives way to a dense, marzipan-like center bursting with the aroma of bitter almonds. Unlike their crunchy counterparts, these soft amaretti are the pinnacle of Italian confectionery, offering a sophisticated balance of sweetness and nutty complexity.
🥗 Ingredients
The Almond Base
- 2 1/2 cups Blanched Almond Flour (super-fine for the best texture)
- 1 cup Granulated Sugar (extra fine if available)
- 1/4 teaspoon Kosher Salt
Wet Ingredients & Aromatics
- 2 large Egg Whites (at room temperature)
- 1 teaspoon Pure Almond Extract (high quality is essential)
- 1 tablespoon Amaretto Liqueur (optional, for depth of flavor)
- 1/2 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1 teaspoon Lemon Zest (finely grated)
The Finishing Touches
- 1/2 cup Powdered Sugar (for rolling)
- 1/4 cup Granulated Sugar (for the initial coating)
- 24 pieces Whole Blanched Almonds (for pressing into the centers)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper or silicone baking mats to ensure the cookies don't stick.
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2
In a large mixing bowl, whisk together the almond flour, granulated sugar, and salt. Sift the mixture if there are many lumps to ensure a uniform, airy crumb.
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3
In a separate clean, dry bowl, beat the egg whites until they reach medium-soft peaks. They should be white and foamy, holding their shape but with the tips curling over when the whisk is lifted.
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4
Gently whisk the almond extract, Amaretto liqueur, vanilla bean paste, and lemon zest into the whipped egg whites.
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5
Using a flexible spatula, fold the dry almond mixture into the egg whites in three additions. Be gentle to maintain some of the air, but continue folding until a stiff, slightly sticky paste forms.
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6
Prepare two small bowls: one with the extra granulated sugar and one with the powdered sugar.
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7
Scoop about 1 tablespoon of dough and roll it between your palms to form a ball roughly 1 inch in diameter. If the dough is too sticky, slightly dampen your hands with water.
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8
Roll the ball first in the granulated sugar. This creates a barrier that helps the powdered sugar stay bright white during baking.
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9
Roll the ball generously in the powdered sugar until it is heavily coated.
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10
Place the balls on the prepared baking sheets, spaced about 2 inches apart as they will expand slightly.
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11
Gently press a whole almond into the center of each ball, or use your thumb and forefinger to slightly pinch the sides to create the traditional 'cracked' look.
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12
Bake for 20-25 minutes. The cookies should be set and the bottoms lightly golden, but the tops should remain pale and the cracks should look slightly moist.
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13
Allow the cookies to cool on the baking sheet for at least 10 minutes before moving them to a wire rack. They are very fragile when hot but firm up as they cool.
💡 Chef's Tips
Use fresh, high-quality almond flour; if it smells dusty or oily, it is likely rancid. Do not overbake! The secret to the 'morbidi' (soft) texture is pulling them out while they still feel a bit soft to the touch. If you want a more intense 'bitter' flavor, add 1/4 teaspoon of almond extract or a drop of bitter almond oil. Store these in an airtight container with a piece of parchment paper between layers; they actually taste better the next day. If your dough is too soft to roll, chill it in the refrigerator for 30 minutes to firm up the fats in the almonds.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Italian Espresso or a dark roast coffee. Pair with a glass of Vin Santo or Amaretto liqueur for a classic post-dinner treat. Crumble over high-quality vanilla bean gelato or panna cotta for added texture. Include them on a holiday cookie platter paired with fresh berries and dark chocolate shards. Serve with a chilled glass of Prosecco for a light, elegant afternoon snack.