Chewy Amaretti Cookies – Italian Almond Cookies Recipe

A straightforward recipe for out-of-this-world almond cookies that are crispy on the outside and beautifully soft and chewy inside. I must warn you though: you will not be able to resist having another one!
By 4 years ago

 

Italian Almond Cookies – Do You Choose the Crunchy or the Chewy Type?

Amaretti Cookies are Italian treats I love. The essential ingredients required to make them include ground almonds, egg whites and sugar. But you can use their variations or even other components as well.

So, for example, you can use different kinds of almonds (sweet or bitter, or a combination of both). Or you can add some extra ingredients (lemon rind, Amaretto liquor, flour etc.). All these alterations will make the almond cookies differ from one another.

I, for instance, thought for a while there was only one type of Amaretti Cookies – the light and crunchy ones. They are aromatic and perfect with a cup of coffee but also as an ingredient in some dishes. And then one day I tried the Chewy Amaretti Cookies and… couldn’t decide which ones were my favourite!



Chewy Amaretti Cookies – the Best Italian Almond Biscuits Recipe

When we went to Rome a few years ago, we found the incredible bakery that produced these out-of-this-world Chewy Amaretti Cookies. When I tasted them, I knew they were my true love. Since then I have been back in Rome a few times and always during my stay visited my favourite bakery.

But I also wanted to learn how to make them. After all – it is quite a distance to go to Rome to have your cookie! I even tried to get training in the bakery while I was there last time but unfortunately was unsuccessful. So I had no choice and had to find a way to make these incredible biscuits.

I looked at some blogs and photos trying to work out which one will provide me with the best recipe. Finally, I decided to use this one.

I did make some changes based on how I remembered the original. That’s why I skipped the lemon rind as I wanted the pure almond flavour. And I straight away made a bigger batch of the dough for the Amaretti Cookies as I wanted mine to be larger, just like the ones from the Roman bakery. Additionally, I used sliced almonds to cover the tops of the unbaked cookies.

The result was amazing. My Chewy Amaretti Cookies looked and tasted just like the ones from my favourite bakery!



Chewy Amaretti Cookies - Italian Almond Cookies Recipe

Agnieszka Weiner
Italian Amaretti - crispy on the outside and beautifully soft and chewy inside.
Prep Time 25 mins
Cook Time 23 mins
Total Time 48 mins
Servings 20 pieces

Ingredients
  

  • 3 egg whites
  • 280 g ground almond
  • 225 g caster sugar
  • 1.5 tbsp Amaretto liqueur
  • 3 tbsp almond slices

Instructions
 

  • Preheat an oven to 170C/150C fan.
  • Line a big baking tray with baking parchment.
  • Put the egg whites into a bowl and beat with electric mixer until stiff.
  • In another bowl mix the ground almonds and caster sugar; add approximately a third of the beaten egg whites and the Amaretto liquor, and stir.
  • Fold in the rest of the egg whites and stir until the mixture turns into a smooth paste.
  • Take a portion of the mixture and form a 4-5cm ball, roll it in almond slices and place on the baking tray. Repeat with the rest of the paste (you will end up with approximately 20 cookies).
  • Place the tray in the oven and bake for 20-23 minutes (they should be still white or light golden).
  • Take them out from the oven.
Tried this recipe?Let us know how it was!

 

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View Comments

    • Thank you. I think they taste even better than they look ;) And they are really easy to make so I hope you will have a chance to try them :)

  • Hi. Thanks for visiting my cooking and travel blog! I love Rome too and was inspired to try making amaretti. I've done so twice before with other recipes, but have only met withdisaster so far. So I'm definitely going to try yours! Looks delicious!

    • My pleasure :). I hope you will be successful with this recipe, it is easy, but it is important to make sure the batter is very thick, almost difficult to mix. The first time I made them I didn't reach that stage ( I think the egg whites came from XL eggs). And as a result, the cookies looked and tasted more like macaroons.

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