With this classic italian Amaretti recipe you’ll get super soft and chewy Amaretti with an amazing crispy and crunchy crust. They are perfect to be served with an espresso coffee on the holiday season because you can prepare them several days before and store them in a dry place.
In Itlay you can eat different type of Amaretti biscuits (all made with almonds of course), these are typical of Sardinia region.
Please, leave a comment, thumb up the video and subscribe to my channel for more recipe videos!
Video Gear Used For This Video:
Kitchen Tools Used In This Video:
DISCLAIMER: How Tasty is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and How Tasty receives a small commission. This help supports the channel and allows us to continue to make videos like this. Thank you so much for your support!
Makes about 14 amaretti
For the dough:
2 medium-small Egg Whites
2 ¼ cups (220 g) Peeled Raw Almonds
1 cup (200 g) Granulated White Sugar
Few drops Vanilla Extract
2 teaspoons Bitter Almond Extract*
Pinch of salt
Granulated White Sugar for rolling
Peeled Raw Almonds
*if you can find peeled raw bitter almonds, add 15 g bitter almonds and you can leave out the bitter almond extract or use a classic sweet almond extract.
Place the almonds and the sugar in a food processor and grind until you reach a fine meal: don’t process for too long time to avoid almonds overheating, stop every 5 seconds.
In a medium size bowl whip the egg whites with a pinch of salt until foamy. Add bitter almond extract, vanilla extract and incorporate in 2 times the almonds meal until a sticky dough is formed.
Wet your fingers in some water, scoop the dough and roll into about 14 balls (about 30 g every ball). Roll the balls into white granulated sugar and place on a baking sheet layered with baking paper. Place an almond in the center of every balls and refrigerate for at least 2 hours.
Bake in preheated oven at 320° F (160° C) for 20 minutes or until pale light golden crust and still slightly soft when pressed. Allow biscuits to cool for about 15 minutes on the baking sheet before removing, then let cool down completely on a wire rack.