Amaretti Cookies

These bite size cookies are soft on the inside and slightly crunchy on the outside. Amaretti’s are a traditional Italian almond macaroon.


  3 large eggs, separated

  1 1/3 cup caster (superfine granules) sugar

  500 g (1.1 pounds) almond flour, whole blanched, very finely ground

  Confectioners’ sugar, for rolling


  1. In a large bowl, using a large balloon whisk beat the egg yolks.  Gradually add sugar, whisking until well combined.
  2. Add the almond flour; whisk to just combine (do not over mix).
  3. In a separate bowl, using a large balloon whisk (clean and dry) beat the egg whites to barely a soft peak (do not over beat).
  4. Using a large flexible spatula, fold one-third of the egg whites into the almond mixture (this will loosen the almond mixture).  Fold in remaining egg whites just to combine (do not over mix).
  5. Cover and refrigerate amaretti cookie batter for at least one hour (I put my batter in the fridge overnight).
  6. Preheat oven to 325° F.  Line baking sheets with non-stick baking paper or silicone baking mats, set-aside.
  7. Roll amaretti dough into ½-ounce balls, coat in confectioners’ sugar. (Do not flatten cookies).  Roll 20 amaretti cookies per baking sheet.  Chill dough in between baking times.
  8. Bake until lightly golden, about 25 to 30 minutes.

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