Crispy Amaretti

Jump to Recipe

Crispy, crunchy bites of sweet, delectable almond heaven. These Italian classics make wonderful petit fours at the end of a meal but to be honest, I enjoy them with tea or coffee at any time of the day! They also make a fabulous gift; try wrapping them individually in white baking parchment for a very professional finish.

Using just 5 store cupboard ingredients, these fabulous cookies are very quick and easy to make. They are also an excellent way of using up any egg whites, you may have leftover. The quantities I have given here require 2 egg whites but the recipe is very easy to scale up or down.

Soft centred Amaretti Biscuits

If you prefer soft centred Amaretti, which have a slightly crisp outer layer, are soft and chewy on the inside, bursting with almonds and Amaretto liqueur and hints of vanilla, please see here for my recipe.

Use these delicious Crispy Amaretti in this wonderful Festive Rocky Road

Loaded with milk and dark chocolate, crunchy, crispy, almond amaretti, soft sweet marshmallow, and studded with luscious red glacé cherries and green, crispy pistachio nuts, these addictive seasonal Rocky Road Slices are a colourful treasure chest of festive flavour and texture.

You can use homemade crispy amaretto biscuits in this slice, or for ease, use shop bought. Both add a wonderfully crunchy almond flavour and texture.

How to make Crispy Amaretti

Collect all your ingredients together:

• egg whites
• caster sugar 
• ground almonds 
• almond extract
• fine salt

How to make these delectable crispy biscuits:

1. Whisk the egg whites to stiff peaks. When you have whipped the egg whites sufficiently, you will be able to turn the mixing bowl upside down and the egg whites not move and stay inside the bowl.
2. Fold in the ground almonds, caster sugar, vanilla extract and salt.
3. Transfer the mixture to a piping bag and pipe 25 – 30 small round biscuits, onto a baking parchment lined baking tay. Make sure to leave some space in between each biscuit.
4. Bake in the centre of a pre-heated oven for around 30 minutes, or until they are golden brown and crispy throughout. You should be able to lift them off the baking parchment, tap the base of the biscuit and check that they feel crispy. If not, cook for a little longer.
5. When cooked, turn the oven off, leave the door ajar and leave the biscuits in the oven to cool.
6. Delicious served with tea or coffee at any time of the day, they also make wonderful petit fours at the end of a meal.
7. If you want to give them as a gift, wrap each one individually in white baking parchment, for a very professional finish!
8. Store at room temperature, in an airtight container.

• 

• 

• 

• 

• 

• 

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.