Step by step recipe:

  1. 2 min.Amaretti : Photo of step #1

    Prepare the amaretti mixture

    Weigh out 300 g caster sugar. Set aside.
  2. 2 min.Amaretti : Photo of step #2
    Weigh out 350 g ground almonds. Set aside.
  3. 3 min.Amaretti : Photo of step #3
    Beat 4 egg whites. Halfway through, while still beating, add 2 tablespoonsful taken from the 300 g caster sugar.
  4. 3 min.Amaretti : Photo of step #4
    When the egg whites are fully beaten and glossy, reduce the speed slightly and gradually add the rest of the sugar.
  5. 1 min.Amaretti : Photo of step #5
    When all the sugar is mixed in, stop beating and tip in the ground almonds, all in one go, with 3 drops bitter almond essence.
  6. 4 min.Amaretti : Photo of step #6
    Fold in gently with a soft spatula...
  7. Amaretti : Photo of step #7
    ...until evenly mixed. Do not mix for too long as there is no need to mix really thoroughly.
  8. 5 min.Amaretti : Photo of step #8

    Form the amaretti

    Preheat the oven to 390°F (200°C).

    Make the amaretti straight onto a sheet of cooking parchment laid on a baking sheet. It is best to pipe them, using a forcing bag, but you can shape them with 2 teaspoons instead; the shape will just be less regular.
  9. 2 min.Amaretti : Photo of step #9
    If your amaretti have points on the top, you can smooth these down with a teaspoon dipped in milk.
  10. 1 min.Amaretti : Photo of step #10
    Dust with icing sugar if desired.
  11. 40 min.Amaretti : Photo of step #11

    Cook the amaretti

    Bake for about 40 minutes, until the amaretti are just beginning to take on a creamy colour.


It is tempting to mix the ground almonds into the meringue with the whisk, but don't do it, or the meringue will collapse completely. Fold them in gently with a soft spatula.

And to drink?

To stay with the Italian mood, an espresso or a shot of grappa.



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