Amaretti di Saronno
Delicate Italian almond macarons with a signature crispy exterior and chewy center, flavored with apricot kernel extract. These authentic Lombardy cookies are surprisingly simple to make and stunning to serve.
- Total time
- 35 min
- Servings
- 24
- Calories
- 89
- Protein
- 3g
Ingredients
- 200 g blanched almond flour
- 200 g powdered sugar
- 2 count large egg whites, room temperature
- ½ tsp amaretto liqueur or apricot kernel extract
- ¼ tsp vanilla extract
- ¼ tsp almond extract
- ⅛ tsp kosher salt
Instructions
- 1
Position two racks in your oven and preheat to 325°F. Line two large baking sheets with parchment paper — this prevents sticking and ensures even browning.
- 2
Sift together 200g blanched almond flour and 200g powdered sugar into a medium bowl at least twice, pressing through a fine-mesh strainer to eliminate lumps and aerate the mixture. This creates a light, fine crumb structure that's essential for authentic amaretti texture.
- 3
Pour 2 large room-temperature egg whites into a spotlessly clean medium bowl — any trace of egg yolk will prevent proper whipping. Using an electric mixer on medium speed, whip the egg whites until they form stiff, glossy peaks that stand straight up when you lift the beaters, about 3-4 minutes. The mixture should be bright white and thick enough that a peak holds its shape.
- 4
Add 0.5 teaspoon amaretto liqueur (or apricot kernel extract), 0.25 teaspoon vanilla extract, 0.25 teaspoon almond extract, and 0.125 teaspoon kosher salt to the egg whites. Fold gently with a rubber spatula using a down-across-up motion, turning the bowl as you go — you're looking to incorporate the flavorings while preserving as much volume as possible, about 8-10 folds.
- 5
Add the sifted almond flour mixture in two additions, folding gently after each addition. Use the same down-across-up motion — stop folding as soon as no white streaks remain and you see a smooth, paste-like batter. Overmixing deflates the egg whites and produces dense, cake-like cookies instead of chewy ones.
- 6
Spoon the batter into a pastry bag fitted with a 0.5-inch round tip. Pipe 1-inch mounds onto the prepared baking sheets, spacing them 1.5 inches apart — they won't spread much, but you need room for air circulation underneath.
- 7
Bake on both racks for 16-18 minutes, rotating the pans halfway through (bottom rack to top, top to bottom) so they brown evenly. The cookies are done when the tops are pale golden and feel set but slightly soft to a gentle touch — they should not be dark brown. You'll notice a slight almond aroma when they're ready.
- 8
Remove the pans from the oven and let the cookies cool on the baking sheets for 5 minutes — they'll firm up as they cool. Gently peel them away from the parchment paper while still warm; if they stick, let them cool another minute. Transfer to a wire rack and cool completely, about 15 minutes. The cookies will develop their characteristic crackled surface and firm exterior as they cool completely.
- 9
Once completely cooled, store the amaretti in an airtight container at room temperature for up to one week. They taste best after sitting overnight — the flavors deepen and the texture becomes perfectly chewy inside with a crisp exterior. Serve two or three per person with espresso or dessert wine.
Tools you’ll need
- two large baking sheets
- parchment paper
- fine-mesh strainer
- medium mixing bowls (2)
- electric mixer
- rubber spatula
- pastry bag
- 0.5-inch round piping tip
- instant-read thermometer (optional, for oven verification)
- wire cooling rack
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