Recipe Overview
These amaretti are built around a high proportion of almonds, combining 500 g skin-on almonds with 250 g blanched almonds. Whipped egg whites provide the aeration, while almond extract reinforces the nut aroma and lemon zest adds a fresh aromatic lift. Cornstarch, powdered sugar, baking soda and baking powder create the dry structure. The dough is portioned with a 50 g scoop, baked slowly at 300 F / 149 C with no fan, cooled fully to room temperature, and stored in an airtight container to protect the flavor from becoming stale.
Ingredients
-
Almonds with Skin
-
500
g
-
Blanched Almonds
-
250
g,
without skin
-
Almond Extract
-
5
g
Dedicated ingredient icon pending
-
Baking Soda
-
8
g
Dedicated ingredient icon pending
-
Lemon Zest
-
2
g,
finely grated
-
Egg Whites
-
300
g,
whipped before folding
-
Cornstarch
-
200
g
Dedicated ingredient icon pending
-
Powdered Sugar
-
200
g
-
Baking Powder
-
10
g
Dedicated ingredient icon pending
-
Salt
-
1 pinch
Preparation
- Preheat the oven to 300 F / 149 C. Use conventional heat only - no fan. Line sheet pans with a Silpat or another non-stick silicone baking mat.
- Combine the skin-on almonds, blanched almonds, cornstarch, powdered sugar, baking soda, baking powder, lemon zest and a pinch of salt in a mixing bowl. Mix until all dry ingredients are evenly distributed. If using whole almonds, process them first to the texture required for your amaretti production.
- Place the 300 g egg whites in a clean mixing bowl. Whip until the egg whites are aerated and hold their structure. Add the almond extract to the whipped egg whites.
- Add the whipped egg whites to the almond and dry-ingredient mixture. Using a spatula, fold gently from the bottom to the top. Continue folding only until the mixture is evenly combined. Avoid unnecessary mixing that would deflate the egg whites.
- Using a 50 g scoop, portion the amaretti mixture onto the prepared silicone baking mats. Leave adequate space between portions for even heat circulation.
- Bake in the preheated conventional oven at 300 F / 149 C with no fan for approximately 15 to 20 minutes. Bake until the amaretti are set and lightly colored.
- Remove the sheet pans from the oven. Allow the amaretti to cool completely to room temperature before removing them for storage.
- When fully cool, transfer the amaretti into a clean glass jar or airtight food-safe container. Do not close the container while the cookies are still warm. Limiting prolonged exposure to air helps preserve the almond aroma, texture and fresh flavor profile and reduces the development of stale flavors.
Quality Control
- Use both skin-on and blanched almonds for the intended almond flavor profile.
- Whip the egg whites separately before incorporating them.
- Fold from the bottom upward to retain as much aeration as practical.
- Use a consistent 50 g scoop for uniform size and baking.
- Bake at 300 F in a conventional oven without fan circulation.
- Cool completely before airtight storage.
Allergen & Service Notes
- Contains almonds / tree nuts.
- Contains egg whites.
- No wheat flour is included in this specific formula.
- Verify cornstarch, powdered sugar, baking powder, baking soda and almond extract for labeling and cross-contact requirements when serving guests with allergies or gluten sensitivity.
- Store only after the cookies have reached room temperature.
Amaretti in the Italian Baking Tradition
Amaretti belong to the broad Italian tradition of almond-based biscuits and small pastries. Versions are produced throughout Italy and may range from dry and crisp biscuits to softer and more tender amaretti. The defining character remains the concentrated aroma and flavor of almonds.
This Tuscany Cuisine formula combines skin-on almonds and blanched almonds. The skin-on almonds provide a deeper, more rustic almond character, while the blanched almonds help create a cleaner and more refined nut profile. Lemon zest contributes freshness, and almond extract reinforces the aromatic character of the cookie.
The method emphasizes professional consistency: controlled ingredient weights, whipped egg whites, gentle folding, a standardized 50 g scoop, controlled low-temperature baking, complete cooling and airtight storage. These production details are important because almond-rich baked products can lose their fresh aroma when left exposed to air.
Approximate Nutrition - Per Cookie
| Calories | 205 kcal |
| Protein | 6 g |
| Carbohydrates | 18 g |
| Fat | 13 g |
| Fiber | 3 g |
| Sodium | 115 mg |