Get a site

Amaretti cookies

amaretti cookiesThe perfect, gluten free Amaretti cookie: We hunted all over the place to find the recipe for a perfectly gluten free, Italian cookie and found it! Amaretti cookie bites are simply referred to as ‘amaretti‘ in Italian. We imagine with all the gluten the Italians consume over the course of a day, they decided to created a recipe that would give their digestive systems a bit of a break.

Recipes for Amaretti vary throughout Italy.  In Sardinia almond paste is used in many different pastries. There,  Amaretti are known as ‘Sospiri’ and are made with sweet almonds and lemon rind. In Lazio, the area of Rome, Amaretti are made using bitter almonds and are typically offered during the Christmas holiday.

Our recipe contains only a 6 ingredients. The hidden ingredient, is patience!

Ingredients for 80 and 90 Amaretti cookie bites
  • 3 large eggs, separated
  • 300 grams powdered sugar
  • 500 grams almond flour
  • 1 tablespoon salt
  • 1 tablespoon pure almond extract
  • 80 – 90 whole almonds for decorating

  1. Preheat the oven to 300 F/ 150 C.
  2. Place the 3 egg whites in a large mixing bowl (round-bottomed if possible because it helps mixing the egg whites to the right consistency much quicker).
  3. Add the salt and whisk the eggs on a medium speed until foamy, then add the almond extract.
  4. While still whisking, gradually add the sugar in a steady stream and whisk until the mixture is stiff and ‘glossy’.
  5. Carefully fold in the almond flour until all the flour is combined to form a soft, lightly sticky batter.
  6. Arrange mini cake holders on a baking tray.
  7. Measure 1/2 teaspoons of batter, roll into small balls using powdered sugar to avoid the batter sticking too much, placing each ball into a cake holder.
  8. Gently press a whole almond in the centre of each Amaretti.
  9. Place in the centre of the oven for 15 minutes.
  10. After 15 minutes, turn the oven down to 200 F/ 95 C and continue cooking the Amaretti for a further 15 minutes.
  11. Remove and allow to cool completely before storing them in an airtight container for up to 1 week.

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.