Chris' Recipes

Bon Appetite!

Amaretti Cookies

Written By: Chris - Aug• 20•15

I love macaroon cookies.  This recipe is the classic Italian almond macaroon.  They are typically small, domed-shaped cookies that are crispy on the outside and chewy inside, and originated in Venice Italy during the Renaissance period. Amaretti cookies are made from either ground almonds or almond paste, along with sugar and egg whites and can be flavored with chocolate or liqueurs and are delicious with any fruit dessert.  I made them for topping my roasted butternut squash ravioli lately, because often times you’ll find the cookies ground on the inside of the filling for sweetness; but I like to use pure maple syrup in mine.  I prepared the first batch using simple ingredients that I had on  hand; and later made more using Turbinado sugar after watching various chefs on line demonstrations.  Turbinado sugar is a sugar cane-based, minimally refined sugar. It is medium brown in color and has large crystals. It’s often mistaken for traditional brown sugar because of its light brown color, but it’s made in a different way. Many people consider it to be healthier than both white and brown sugars, since it is generally less processed and refined.  I’m not so sure that adding the sugar is really necessary, but the crystals do add some texture.  These cookies are delicious and actually pretty easy to prepare.



1 Cups Almonds, blanched & slivered 
1/2 Cups White Wugar
1 Egg White, room temperature
Dash Almond Extract
Dash Amaretto
Pinch Salt
Turbinado Sugar, for sprinkling (optional) 

Preheat oven to 300 degrees degrees.  Line baking sheets with parchment paper.


In a food processor, grind the sugar until it is very fine.  Add the almonds and continue to grind until the almonds are a fine texture.  Finally, add egg whites and almond extract and continue to process until a smooth dough forms around the blade.  (It is VERY sticky!) 


Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets.  Bake in preheated oven for 20 to 30 minutes until they are golden brown. Allow cookies to cool completely on the paper before removing. Store in a dry place.




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