These Italian almond cookies are a variation of classic amaretti – deliciously chewy, slightly soft in the centre, and completely irresistible. You’ll find it hard to stop at just one! I made them in a mini version, they looked beautiful and tasted divine. Especially those baked just a minute longer, with a crisp, golden crust. Elegant and perfect for parties, particularly festive occasions.
Makes about 40 cookies.
Ingredients for Italian almond cookies:
- 3 egg whites (from large eggs)
- 300 g ground almonds
- 300 g icing sugar, plus extra for coating
- 1 tablespoon honey or golden syrup
- filling (optional): jam, lemon curd, flaked almonds, crème pâtissière, etc.
All ingredients should be at room temperature.
Place all ingredients in a mixer and blend until you get a thick, sticky, pliable dough. Cover with cling film and chill in the fridge for at least 30 minutes.
Once chilled, shape into small balls (about the size of a small walnut) and roll in icing sugar. Place on a baking tray lined with baking paper, leaving space between them – they will expand. Flatten slightly and use the end of a wooden spoon to make an indentation in each cookie. Fill with a small amount of your chosen filling.
Bake at 180°C for about 15 minutes. Remove and cool on a wire rack.
Enjoy!
Inspired by Pastry by Richard Bertinet.
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