This is my go to Amaretti Biscuit recipe, they are crisp on the outside, soft and chewy in the middle and topped with a blanched almond for a little crunch.
I love making these little biscuits as they are so simple to make and they taste delicious. They are a great way to use up any leftover egg whites, and they are so quick and easy to make, you don’t even need a mixer, just a bowl, spoon and your hands.
My Mom loves marzipan (when I says she loves it, I mean she LOVES IT!!) so round Christmas I always make sure that I have bought her some marzipan fruits and chocolate covered marzipan logs. I also make some type of marzipan treat, like Marzipan covered cherries coated in chocolate or my Marzipan Yule Logs with pistachios and cranberries, coated in dark chocolate.
You’re probably thinking why am I going on about marzipan when its a recipe for amaretti biscuits. The ingredients for marzipan and amaretti biscuits are virtually the same as they use ground almonds, sugar, egg whites and almond extract. If you are a marzipan fan you are going to love these small almond biscuits.
I make these sweet almond biscuits every Christmas as they are great for gifting to my friends and family, I put them in pretty cellophane gift bag with a ribbon. I always like to add something homemade as it just adds that personal touch.
Everyone can eat these yummy biscuits as they are gluten and dairy free, you can use an egg white alternative to make them egg free.
My friends and family love them especially my Mom (the marzipan addict) my sister (who has a gluten and dairy intolerance) and my other sister who can have egg whites can still enjoy them.
You can always half the recipe if you don’t want that many cookies or if you’re using up just a couple of leftover egg whites.
If you are like me and are going to be gifting them you can always double the recipe.
I have also made Amaretti Biscuits with different nuts for a slight twist on the traditional Italian Almond Biscuit.
You can find my them here: Hazelnut Amaretti Biscuits & Pistachio Amaretti Biscuits.
Makes 30 Amaretti Biscuits
500g Ground Almonds
400g Caster Sugar
4 Egg Whites
1 tablespoon Almond Extract or Vanilla Extract (or Amaretto Liqueur)
30 Whole Blanched Almonds
- Preheat oven to Gas Mark 3 and line two baking trays with baking parchment.
- Place the ground almonds, caster sugar, egg whites and almond extract in a large bowl and beat with a wooden spoon until well combined.
- Roll into small balls, about 2 teaspoons of amaretti mixture. Place on the baking trays, spacing slightly apart.
- Press a blanched almond into the top of each of the biscuits.
- Bake for 15-20 minutes or until light golden. Set aside to cool slightly on the trays before transferring to a wire rack to cool completely.
Notes & Variations
- If you don’t want to add the blanched almond on top of the biscuits, you can always omit it and leave it plain or maybe sprinkle a little sugar over the top of them for a little crunch.
- For a Chocolate Almond Amaretti swap a tablespoon or two or ground almonds for cocoa powder.
- You could also roll a piece of chocolate into the middle, for a gooey chocolate centre, for an extra treat.