Amaretti Cookies # 3

Amaretti are traditional Italian almond cookies with a crackled, crisp shell and a slightly chewy center. This version uses only five ingredients: egg whites, sugar, ground almonds, almond extract, and a dash of salt. No flour, no butter, no fuss.

The technique starts with beating egg whites until frothy, then slowly adding sugar and salt until the mixture is thick and glossy. Folding in the crushed almonds and extract by hand keeps the batter light. The two-hour rest before baking is essential. It dries the surface of each cookie so they develop that signature crinkled top and crisp exterior in the oven.

Bake until just pale brown, about 12 minutes. They’ll feel soft when they come out but firm up as they cool. Overbaking turns them hard all the way through and you lose that tender, macaroon-like chew in the center.

Chef Tips

• Grind almonds to a fine meal but not a paste. A few pulses in the food processor works. Over-processing releases the oils and makes the batter greasy.
• Don’t skip the 2-hour rest. It’s the difference between flat, soft cookies and ones with a proper dome and crackle.
• Let them cool completely on the baking sheet before removing. They’re fragile while warm.
• Store in an airtight container. They’ll stay crisp for up to a week.

Variations

• Chocolate dipped: Dip cooled amaretti halfway into melted dark chocolate for an elegant finish.
• Pistachio amaretti: Replace half the almonds with finely ground pistachios for a green-flecked cookie with a more complex nutty flavor.