Amaretti Biscuits: Creating Magic in the Kitchen - The Pasta Artist (2024)

Servings

4o biscuits

Ready In:

35 min

Calories:

118 (2 biscuits)

Good For:

Snack

By: Silvana Lanzetta

I love Amaretti cookies, oh my goodness, they are like little bites of heaven! These delightful treats have won the hearts of people not just in Italy but all around the world. What makes them truly special is that hint of bitterness, thanks to the apricot kernels used in the recipe. It’s what gives them their distinctive and irresistible flavour. And they’re not just enjoyed on their own; they’ve also become a superstar ingredient in all sorts of sweet recipes.

So, how are these little wonders made? Well, let me tell you, across Italy, different cities have put their own spin on these biscuits, creating unique versions that will make you dance with joy. You’ve got the famous Amaretti of Saronno from Lombardy, the chewy amaretti cookies from Sassello in Liguria, and the irresistible Mombaruzzo amaretti from Piedmont.

But hold on, it doesn’t stop there! You’ll find them from Modena in Emilia Romagna, from Gallarate in Lombardy, and even from Guarcino in Lazio. And let’s not forget about the ones made in Sardinia and Sicily. And some of these recipes swap out almonds for mouth-watering hazelnuts: simply delicious!

Sanctuary of Our Lady of Miracles – Saronno, Italy

• Warninks Advocaat
• Italian Hot Chocolate
• Maraschino
• Erbaluce di Caluso o Caluso Caluso Passito Docg
• Expresso coffee

Now, here’s a little trip back in time. It’s the 18th century, and we’re in the lovely town of Varese, where the first-ever crunchy and dry Amaretti of Saronno were born. Don’t get them mixed up with Disaronno though! Disaronno (one word) is a famous almond liqueur, that my father absolutely loved.

Anyway, similar recipes were floating around even way back in the Middle Ages, probably brought over by the Arabs along with the almonds themselves. There are also stories that connect these delicious treats to a talented pastry chef called Francesco Moriondo, who served his delectable creations at the Savoy court in the 17th century. Many different origins can be traced back to these delicious cookies. But let me tell you something for sure. In the year 1718, during a visit from the Cardinal of Milan to Saronno, a young couple who owned a bakery whipped up some crunchy amaretti cookies using just three simple ingredients: almonds, egg whites, and sugar. Talk about magic in the kitchen!

But we owe to the Lazzaroni family the spreading of the love for amaretti worldwide. They started individually wrapping these cookies in beautiful tissue paper, making them not only taste amazing but also look like precious little gems. Even today, their confectionery company, D. Lazzaroni & C., though it’s now owned by a big multinational corporation and has moved away from Saronno, proudly holds the registered trademark for “Amaretto di Saronno.”

But how to make amaretti cookies? Don’t worry! I got you covered. Scroll down to read the traditional recipe. And send me the pictures of your beautiful creations! I’m looking forward to see them!

Learn how to make more Italian food

15 grams apricot kernels

Nutrition

Almonds

Did you know I have a soft spot for buying almonds in a shell? Here’s why: it’s my freshness guarantee for the nut, and I know the healthy fats inside haven’t oxidised. I get it, cracking shells might not be everyone’s cup of tea, but for me, it’s oddly satisfying.

And can we talk about toasting? Toasting almonds is non-negotiable! That’s why I skip the ready-made almond flour. I can’t be 100% sure if those almonds got their toast-time, and I’m not about to gamble on the flavour of my cookies. I want them to be just right, and this extra step truly helps me hit the flavour jackpot. It’s a little extra time, sure, but it’s also a great chance to take a breather and unwind. A hidden perk, if you will.

Once your almonds are toasted and cooled, pop them into a food processor as directed in the recipe below. Congrats, you’re on the express track to the tastiest amaretti you’ve ever savoured!

Egg white

When it comes to amaretti biscuits, egg whites are the real heroes. Whip them up, and they go from liquid to a fluffy cloud, making your biscuit dough light and airy. They’re a bit like the glue in the mix, holding all the ingredients together. Plus, as they bake, they give your amaretti that classic crunchy crust, while keeping the inside wonderfully soft and chewy.

Sugar

Ever wondered about the secret behind the incredible consistency of amaretti? It’s all down to the sugar used! Amaretti and meringues could be twins, each boasting a delightful crunchy shell and a soft, doughy centre. Just like with meringues, we need to use a perfect duo of sugars to make the amaretti just right.

Granulated sugar is a must for that irresistible crunch we all love on the outside. And for the melt-in-your-mouth soft centre? That’s where icing sugar steps in. So when you’re baking amaretti, make sure both these sugars.

Apricot Kernels

Apricot kernels are the magic touch in this recipe. They give it a special bitter taste that makes it unique. If you can’t find them, bitter almond aroma can be used instead. But nothing matches the real thing.

Finding apricot kernels is simple: you can find them easily online, or in a health store. Even, better, when apricots are in season, buy some, wash and dry the kernels, and store them. When you’re ready to make cookies, just open them to get the nut inside. It’s that easy!

What are amaretti made of?

Amaretti are Italian cookies primarily made of almond flour, egg whites, apricot kernels, and sugar. Some recipes might add almond extract for enhanced flavour and a final dusting of powdered sugar after baking.

Is Amaretto the same as amaretti?

What flavour is amaretti?

Amaretti are Italian biscuits traditionally flavoured with bitter almonds or apricot kernel paste, which give them a sweet yet subtly bitter taste. They are known for their distinctive almond flavour, enhanced by a light, airy texture and a slightly crunchy exterior. Some versions of amaretti may also include hints of vanilla or other spices.

What is the difference between Amaretto and amaretti cookies?

Silvana Lanzetta

“Ciao, I’m Silvana, a fourth-generation pasta artisan from Napoli with a lifetime of experience! I began making pasta at the tender age of 5 under the watchful eye of my pasta-making generalissimo, my granny. Through her guidance, I’ve become a master in crafting traditional pasta dishes. Since 2014, I have been teaching pasta making classes in London, sharing my expertise with aspiring pasta enthusiasts. I’ve also had the privilege of showcasing my knowledge on BBC and in national newspapers like The Sun and iNews, and held pasta making demonstration in Harrods. Join me in exploring the world of Italian pasta and let’s create unforgettable culinary experiences together!”