Soft Amaretti

Soft amaretti are a classic Italian cookie, originating from Lombardy and Piedmont, loved for their soft texture and distinctive almond flavor. Here is the recipe to prepare them:

Ingredients

• 200 g of almond powder (or almond flour)
• 200 g of powdered sugar
• 2 egg whites
• Grated zest of 1 lemon (optional)
• 1 teaspoon of vanilla extract or bitter almond aroma
• A pinch of salt
• Granulated sugar as needed for garnish

Preparation

1. Start by preheating the oven to 160 °C and preparing a baking tray lined with parchment paper.
2. In a large bowl, mix the almond powder with the powdered sugar, adding the lemon zest if desired.
3. Beat the egg whites into firm peaks with a pinch of salt. If using, gently fold the vanilla extract or bitter almond aroma into the egg white mixture.
4. Add the beaten egg whites to the almond and sugar mixture, mixing gently with movements from the bottom up to avoid deflating the mixture.
5. Once you have a homogeneous dough, take small portions of the mixture with a teaspoon and form into balls the size of a walnut. Roll each ball in the granulated sugar to coat well.
6. Place the balls on the prepared baking sheet, leaving some space between them as they tend to expand during baking.
7. Bake the amaretti and let them cook for about 15-20 minutes or until they start to crack on the surface and are soft to the touch.
8. Once ready, remove the amaretti from the oven and let them cool completely on the baking sheet before serving.

Soft amaretti keep well in airtight containers for several days, maintaining their characteristic softness.

Curiosity

Tradition has it that amaretti are accompanied by a glass of passito or vin santo, for a snack or after-meal treat for true connoisseurs. Moreover, there are many regional variations of this dessert, some of which involve the introduction of other ingredients like chocolate or candied fruit.