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Almond Amaretti Recipe

Yields8 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

These little Italian macarons are an unparalleled delicacy. The recipes are similar, with slight variations. The secret lies in blanching the almonds yourself and freshly grinding them into flour for super soft cookies. Not to forget the orange blossom!

Ingredients
 200 Freshly blanched almond
 2 Egg white
 120 sugar (homemade vanilla if possible)
 1 flour
 1 honey
 1 bitter almond flavor
 1 orange flower water
 50 sliced almond
 powdered sugar
Directions
1

Blanch the almonds in advance: place them in a bowl, cover them with boiling water, and place a lid on top. Wait for 5 minutes. Drain them and put them in an old dish towel. Rub the almonds inside, against each other. Remove the skins of the almonds between your thumb and index finger and let them dry. Then, either dry them or roast them at a very low heat (100°C) for about twenty minutes, or leave them on parchment paper in the still-warm oven after removing a dish from it, and let them sit in the turned-off oven.

2

Reduce the almonds to a powder in a food processor shortly before preparing your amaretti.

3

Mix the almond flour with all the ingredients except the powdered sugar and sliced almonds in a bowl, using a simple spatula, without overmixing. Preheat the oven to 180°C (356°F), static heat.

4

Form balls with a teaspoon, then roll them between the palms of your hands. Place them on a plate with sliced almonds. Roll them in the almonds. Arrange the raw cookies on a baking sheet lined with parchment paper. If the almond balls are too soft, place them directly on the parchment paper and sprinkle with sliced almonds without rolling them in. Dust them with powdered sugar using a sieve.

5

Bake for 10 to 15 minutes. They should be just golden.

6

To finish, take out of the oven, let cool, and store in a metal box. They are softer the next day.

Nutrition Facts

0 servings

Serving size

8

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