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Lemon Amaretti Biscuits

5 from 7 votes
Active Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 16 biscuits


  • 2 large egg whites
  • 200 g ground almonds
  • 150 g caster sugar
  • Zest of 2 lemons
  • 1 tbsp limoncello liqueur or lemon juice
  • 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 a reusable non-stick baking liner.
  • Finely grate the zest of two lemons. Put the lemon zest, ground almonds (200g), caster sugar (150g) into a large bowl.
  • In a different bowl, beat your eggs whites (2 large) on a medium speed until they form a firm peak. Once firm, add the egg whites to the other ingredients and fold in the egg whites. Once combined add the limoncello/lemon juice (1 tbsp) and stir until you have a smooth paste.
  • Put the icing sugar (3 tbsp) and caster sugar (3 tbsp) onto separate plates. Split the mixture into 16 balls (about 2-3cm in diameter). Roll each ball in the caster sugar and then the icing sugar and place onto the baking sheet. Allow about 3cm between each ball as they will spread a little in the oven.
  • Cook for 15-17 minutes until you can see they're just starting to brown underneath the icing sugar.
  • Take them out of the oven, leave to cool for a couple of minutes on the tray and then place onto a cooling rack.


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Calories: 127kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Sodium: 7mg | Potassium: 6mg | Fiber: 1g | Sugar: 13g

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

Course: Snack
Cuisine: Italian
Keyword: Gluten-Free