Amaretti Cookies

Cookie

Equipment Needed: Oven, Stand Mixer

Time Needed: 35 minutes

✓ Gluten Free

✓ Dairy Free

Contains Eggs

Contains Nuts

There is nothing that adds a little pleasure to afternoon tea like a little sweet treat. Mid afternoon is not the time to fill up on heavy cookies.  Theses Amaretti cookies are the perfect light and airy accompaniment to keep you going until supper time.

Ingredients

3 egg whites

1 cup white sugar

3 cups almond meal (fine or coarse, doesn’t matter)

1/2 teaspoon finely grated lemon or orange rind (optional)

1 cup of whole blanched almonds or macadamias

What you need to know

There is nothing that adds a little pleasure to afternoon tea like a little sweet treat.  Mid afternoon is not the time to fill up on heavy cookies.  Theses Amaretti cookies are the perfect light and airy accompaniment to keep you going until supper time.

Instructions

Preheat oven to 180°C.

Separate eggs and beat white into soft peaks. Either a stand mixer or with an hand held mixer will work.

Add sugar to beaten egg whites. Continue to beat until stiff and glossy.

Add almond meal and lemon rind (if using) fold carefully into mix until evenly combined. Don’t stir rigorously or you will lose all the lovely fluffy air you’ve just whisked in.

Line a baking sheet with baking parchment. Scoop tablespoons of the mix out onto the tray with space between each biscuit.

Place a whole almond or macadamia nut on top of each biscuit. Bake for 15 minutes, until biscuits are lightly golden and a little cracked.

Cool on baking sheet then transfer to rack to cool completely. Enjoy on their own or with your favourite ice-cream.  Store in an airtight container.

Amaretti Cookies

There is nothing that adds a little pleasure to afternoon tea like a little sweet treat.  Mid afternoon is not the time to fill up on heavy cookies.  Theses Amaretti cookies are the perfect light and airy accompaniment to keep you going until supper time.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: Italian
Servings: 24 cookies

Ingredients

  • 3 egg whites
  • 1 cup white sugar
  • 3 cups almond meal fine or coarse, doesn’t matter
  • 1/2 teaspoon finely grated lemon or orange rind optional
  • 1 cup of whole blanched almonds or macadamias

Instructions

  • Preheat oven to 180°C.
  • Separate eggs and beat white into soft peaks. Either a stand mixer or with an hand held mixer will work. 
Add sugar to beaten egg whites.
Continue to beat until stiff and glossy.


  • Add almond meal and lemon rind (if using) fold carefully into mix until evenly combined. Don’t stir rigorously or you will lose all the lovely fluffy air you’ve just whisked in.

  • Line a baking sheet with baking parchment. Scoop tablespoons of the mix out onto the tray with space between each biscuit.
  • Place a whole almond or macadamia nut on top of each biscuit.
 Bake for 15 minutes, until biscuits are lightly golden and a little cracked.
 Cool on baking sheet then transfer to rack to cool completely.
 Enjoy on their own or with your favourite ice-cream. Store in an airtight container

Notes

Enjoy on their own or with your favourite ice-cream.  Store in an airtight container