Delicious soft centred Amaretti biscuits. So easy to make, crisp on the outside and chewy in the middle and they’re naturally gluten-free too.
With Valentines Day coming up I thought I would try to make something vaguely romantic. Both Charlotte and I absolutely love Amaretti biscuits (also sometimes referred to as Italian macaroons), and with them being Italian surely that means they automatically qualify to be romantic! They come with the added bonus of being extremely easy and quick to make.
I have had two versions of Amaretti biscuits, those which are hard all the way through and those which are crisp on the outside yet deliciously soft and chewy in the middle. These are the latter, which makes the inside taste like gorgeous marzipan and the softness saves you from the worry of a sizeable dental bill that you get from the crunchy ones!
Initially when I made these biscuits I used a 50:50 split between caster sugar and ground almond. I then experimented with this ratio (keeping the overall weight the same) and preferred them with slightly more almond than sugar. However if you prefer them a little sweeter then just adjust the ratio accordingly.
If you want to make a bigger or smaller batch, you can do this by simply multiplying up or down the ingredients. For example if you want to make 32 biscuits, simply double the ingredients, if you want just 8 biscuits then simply half them.
If you enjoy these amaretti biscuits then take a look at Charlotte’s version, which are stuffed with dark chocolate. I’d also heartily recommend Charlotte’s Maltese figolli biscuits which use a very similar recipe to create the almond paste which is then encased either side by two biscuits flavoured with lemon zest and orange blossom.
- 2 large egg whites
- 190 g ground almond
- 150 g caster sugar
- 1 tbsp Amaretto liqueur
- ¼ tsp vanilla extract
- 3 tbsp icing sugar - for rolling the biscuits in prior to baking
- 3 tbsp caster sugar - for rolling the biscuits in prior to baking
- Preheat the oven to 170ºC/150ºC fan.
- Line your baking sheet with baking parchment or bake-o-glide sheet.
- Put your egg whites (2 large egg whites) into a large bowl and beat on a medium speed until they form a firm peak.
- Put the ground almonds (190g), caster sugar (150g) and vanilla extract (¼ tsp) into a large bowl. Gently fold in the beaten egg white and then add in the Amaretto liquor (15ml) and keep stirring until you have a smooth paste.
- Put the icing sugar (3 tbsp) and caster sugar (3 tbsp) onto separate plates.
- Next break the mixture into 16 little balls (around 2-3cm in diameter) and roll each ball first in the caster sugar and then in the icing sugar before placing them on the baking tray. Allow about 3cm between each ball as they will spread a little in the oven.
- Place in the oven and cook for 15-17 minutes until they look like the ones in these pictures.
- Take them out of the oven, leave to cool for a couple of minutes on the tray and then place onto a cooling rack.
Free From/Suitable For…
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.
- Suitable for Vegetarians
- Peanut-Free (contains almonds)