Amaretti cookies


by: Texas Chef

Amaretti is the Italian name for macaroons, which means little bitter things. These small, domed-shaped cookies that are crisp and crunchy on the outside and soft inside, 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


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serves: 1

20 roasted hazelnuts

1 cup blanched almonds

1 cup apricot kernels

2 1/2 cups superfine sugar

1/2 cup egg whites (from 3-4 large eggs)

confectioner's sugar for dusting

Nutrition Facts
Amaretti cookies

Servings Per Recipe: 1

Amount per Serving

Calories: 3068

  • Total Fat: 184 g
  •     Saturated Fat: 65.2 g
  •     Trans Fat: 3.7 g
  • Cholesterol: 244 mg
  • Sodium: 845.5 mg
  • Total Carbs: 347.9 g
  •     Dietary Fiber: 19.9 g
  •     Sugars: 315.6 g
  • Protein: 37.9 g

how is this calculated?

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1.  Crush the nuts and apricot kernels to fine crumbs in a food processor. Add the sugar and egg whites and process until the mixture all comes together. Spoon the mixture into a pastry bag.

2.  Line 1 or 2 baking sheets with waxed paper and pipe the mixture into rounds on them, spacing them out well. Dust liberally with confectioner's sugar. Leave fer 12 hours so that the mixture can dry out slightly. After this time, they will have formed a "skin". Pinch the biscuits lightly with the lingers to break this and give a bumpy appearance.

3.  A good half hour or so before you are ready to bake the cookies, preheat the oven to 355°F then bake them for 11 minutes until light golden.

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