Do you know and love amaretti? Try their soft version :). These soft almond amaretti have a delicate crisp shell and a soft, slightly chewy centre, reminiscent of classic macarons. They’re sweet, irresistible and impossible to stop at just one. They’re also a perfect way to use up leftover egg whites from other bakes. I store them in a tin and always have a little treat ready to enjoy with coffee ;).
Makes about 35–40 cookies.
Ingredients for the soft amaretti cookies
- 3 egg whites, from large eggs (110 g)
- 280 g ground almonds
- 250 g caster sugar
- ½ teaspoon vanilla extract
- 30 ml Amaretto liquor
Additionally:
- caster sugar, for rolling
- icing sugar, for rolling
All ingredients should be at room temperature.
Whisk the egg whites in the bowl of a mixer until stiff peaks form. Add the remaining ingredients and mix until a thick, sticky almond paste forms.
Line a flat baking tray with baking parchment. Pinch off pieces of dough about the size of a small walnut and roll into balls. Roll each ball first in caster sugar, then in icing sugar, and place on the baking tray, leaving plenty of space between them.
Bake for about 15 minutes at 175°C. The cookies will rise, crack and turn lightly golden. Remove from the oven, allow to cool slightly on the tray, then transfer to a wire rack to cool completely.
Store in an airtight tin.
Enjoy!
Recipe adapted from Gino D’Acampo.
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