A traditional nut paste cookie made with ground almonds, this is the crisp style of amaretti, although if you bake them less the cookies will have more of a chewy texture. Before baking, you can either press one whole blanched almond into each cookie, or instead sift a little powdered sugar on top of each.

Buon Appetito!
Deborah Mele 2011

Crisp Amaretti

Crisp Amaretti

Yield: About 30 Cookies
Prep Time: 20 minutes
Cook Time: 30 minutes

This version is a little more crisp with a wonderful almond flavor.


  • 2 1/2 Cups Blanched Almonds
  • 1 1/4 Cups Superfine Or Powdered Sugar
  • 3 Egg Whites
  • 1 Teaspoon Almond Extract
  • 1 Tablespoon Flour
  • Icing Sugar Or Whole Blanched Almonds


  1. Grind the almond to a fine powder with the sugar in a food processor.
  2. Beat the egg whites until stiff peaks forms.
  3. Fold this mixture into the ground almonds along with the extract.
  4. Using a pastry bag, pipe out the mixture the size of walnuts onto a parchment lined baking sheet, lightly dusted with flour.
  5. Let sit at room temperature for 2 hours.
  6. Preheat the oven to 300 degrees F.
  7. Bake the cookies for about 30 minutes or until lightly golden in color.
  8. Let cool thoroughly, and store in airtight containers.