Ready in 45 minutes
5 avg, 1 review(s) 100% would make again

Top-ranked recipe named "Amaretti"

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These are intensely almod, and are especially delicious with the pine nuts.


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8 ounces canned almond paste; (225 grams)
1 cup powdered sugar; (200 grams)
2 large egg whites; (60 grams)
Extra granulated white sugar; for dusting cookies

Original recipe makes 0



Preheat oven to 375 degrees F (190 degrees C ) and line two baking sheets with parchment paper. Have ready a pastry bag filled with a 1/2 inch (1.25 cm) plain tip. Break the almond paste into small pieces and place in bowl of electric mixer along with the sugar. Mix on low speed until very fine. Add the egg whites in three additions, mixing well after each addition. Continue mixing the dough until very smooth, about 3 to 4 minutes.

Fill the pastry bag with the almond mixture. Pipe 1 1/2 inch (3.75 cm) mounds onto the parchment paper, spacing about 1 inch (2.5 cm) apart. After you have filled the baking sheet with cookie mounds, take a damp paper towel and lightly press the top of each cookie to smooth out the surface (you want to smooth out the tip of dough at the top of each cookie caused from piping). Lightly sprinkle a little sugar on top of each cookie. Bake for 15 minutes, or until the cookies have risen, are a deep golden color and have tiny cracks. Remove from the oven and place baking pan on a rack to cool. When cool gently peel cookies from parchment. If they stick to parchment, turn the paper over, take a damp paper towel and gently wipe the bottom of the parchment paper to loosen the cookie.

Variations: Sprinkle 5-6 pine nuts to each mound of dough before baking it for the Pinenut Marzipan Bites


Added on Award Medal
Calories Per Serving: 1942 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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