Amaretti cookies are these little cookies that you can find all over Italy, and let me tell you, they’re delicious! There are a bunch of different kinds, like the soft ones that are coated with sugar and almond crumbs, or the crispy ones that I’m gonna share a recipe for. The secret to getting that perfect crunch is by using a mix of sweet peeled almonds and these almond seeds from apricots or peaches.
It might sound a bit complicated, but trust me, it’s not that hard. You basically just chop everything up and mix it all together with some egg whites. Then, you gotta let the dough sit in the fridge overnight. The next day, you bake ’em up and voilà, you’ve got yourself some amazing amaretti cookies that are perfect for enjoying with a nice cup of tea. Now, here’s the recipe.
Ingredients for Amaretti cookies:
200g of peeled almonds
140g of sugar
125g of powdered sugar
15g of almond seeds
50g of egg whites
3g of confectionery ammonia
Almond extract (bitter, but not necessary)
Instructions:
1. Preheat your oven to 200°F and roast the peeled almonds for a few minutes.
2. Put the roasted almonds, almond seeds, granulated sugar, and powdered sugar into a mixer and blend it all together.
3. Sift the mixture and put it back into the mixer to blend even more. Then, sift everything into a big bowl.

4. Add the confectioner’s ammonia, the egg whites, and a few drops of almond extract (if you’d like) to the bowl. Mix everything together with a spatula until it’s soft and smooth.
5. Cover the bowl with a clean cloth and pop it in the fridge overnight to let the dough harden.
6. The next day, take out the dough and roll it into about 50 little balls.

7. Lay the balls out on baking paper on two baking trays, with 25 on each tray. Use your finger to slightly flatten the center of each ball.
8. Preheat your oven to 170°F and bake the amaretti cookies for around 20 minutes. If your oven has a fan, bake them at 150°F for 10-15 minutes.
9. Once they’re done, take the amaretti cookies out of the oven and let them cool before serving.

You can store these amaretti cookies in a glass or tin jar for about 2-3 days, or you can freeze the dough and thaw it out whenever you want to make more.


Oh, and if you don’t have confectionery ammonia, you can use baking soda in the same amount. And if you don’t have almond seeds, just use the same amount of almonds instead. You can find almond extract at a health food store or pharmacy.
Enjoy your homemade amaretti cookies! They’re seriously addictive.



