My sister loves almonds. Not really actual almonds, but almond essence – marzipan, gevulde koeken, etc. When we were really young, visiting our grandparents, we found a cookie jar and inside were amaretti. Italian almond cookies? Win!

Unfortunately, I had no Amaretto, so I substituted with some butterscotch schnapps ❤


Basically, Amaretti are like Italian macarons; they’re much harder, they’re cracked on the surface and they don’t have any chewiness. They’re great if you have a few with a coffee.

So small, so dainty


  • Servings: Many: approx. 64
  • Difficulty: easy
  • Print

Recipe from Joe Pastry

  • 177g toasted almonds, ground
  • 1 1/2 tsp cornflour
  • 57g icing sugar
  • 2 egg whites
  • 78g sugar
  • 1 tsp almond essence
  • 1 Tbs Amaretto or schnapps
  1. Process almond, cornflour and icing sugar until very fine.
  2. Whip egg whites and sugar to stiff peaks.
  3. Briefly whip in almond essence and alcohol.
  4. Fold almond mixture into meringue.
  5. Pipe 2.5cm diameter rounds.
  6. Bake 175°C for 15 minutes.
  7. Prop open oven door and bake 30 minutes 95°C to dry.
  8. Cool completely on a wire rack.


So what do you think?

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