Amaretti biscuits
Amaretti biscuits are a gluten free Italian cookie (or biscuit) that are perfect on their own or even better sandwiched with a chocolate filling. These little meringues could be cousins with the better known macaron.
Baking with amaretto
I turned to an liqueur that I had in the back of the pantry, one that my mother-in-law purchased on a visit some time ago when she made a simply delicious dessert of baked peaches topped with amaretti biscuits. The biscuits make a streusel-like topping and are first soaked in a liquor called Disaronno, a type of amaretto.
Its label calls it "Italian's Favorite Liqueur" and I can see why Italians seek this almond flavored drink out. By the way, for others like me who wondered about the difference between liquor and liqueur check out this simple explanation that has to do with alcohol content and relative sweetness.
I thought I'd try making the little amaretti biscuits at home since they can be hard to find in local stores. I think my mother-in-law brought some with her from England, although I've also found them at Whole Foods and World Market since then.
My biscuits were not the cute little domes that came out of the purchased package but I liked them just the same. Serve with coffee and for a special treat sandwich a bit of nutella between two amaretti biscuits.
Amaretti biscuits
Amaretti biscuits are a gluten free Italian cookie (or biscuit) that are perfect on their own or even better sandwiched with a chocolate filling.
Ingredients
- 12 ounces almond flour or almond meal
- 12 ounces superfine sugar
- 4 egg whites
- pinch of salt
- pinch of cream of tartar
- 1 fluid ounce amaretto liqueur (I used Disaronno)
Instructions
- Preheat oven to 350 degrees F.
- In a stand mixer begin to slowly whip the egg whites with the whisk attachment. As the whites get bubbly add a pinch of salt and a pinch of cream of tartar. Increase speed and whip on medium until soft peaks form. Slowly add the sugar then increase speed to high and whip until stiff peaks form.
- Remove the bowl from the mixer and add the almond meal in two stages, folding each time until just incorporated. Try not to take all of the air out of the whites.
- Next stir in the amaretto liqueur. The mixture will deflate (that's ok!) and will become a thick, paste-like consistency.
- Put the mixture in a pastry bag or in a zip-loc bag. Snip off the end and pipe small tablespoons of the mixture onto parchment lined baking trays.
- Bake at 350 degrees F for about 12-14 minutes or until the bottom just starts to brown.
- Cool completely on the tray (this makes the cookies easier to remove) then store in an airtight container.
Notes
Recipe source: BBC Food http://www.bbc.co.uk/food/recipes/amarettibistcuits_67183
Ingredients changed slightly and instructions are my own version.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 114Total Fat: 6gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 10mgCarbohydrates: 13gFiber: 2gSugar: 10gProtein: 3g
This data is provided by Nutritionix and is an estimate only.
Holly Baker started the food blog, A Baker's House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader's Digest, and She Knows.
What lovely cookies! I like the ones you made into sandwich ones with chocolate filling. Yum!
The Disaronno is one of my favorite liqueurs! I wouldn't buy any other amaretto. Are there other brands of amaretto? 🙂 Your little biscuits are beautiful, Holly.
I should look into that, Stacy. I think I read that it is so popular it has become the standard name for almond liqueurs. Similar to how we might ask for a Kleenex when we mean any old tissue, Disaronno has become the standard for all amarettos. I will read up on it and hope what I've shared with you is correct! : )
I love Amaretto so these cookies will become a hit in my family! Thank you for sharing.
Thanks, Terri, I hope you enjoy them!
What a delightful cookie and I adore Amaretto!
Thanks, Tara! I am going to find more reasons to use the Amaretto. It is a lovely tasting drink.
For all intents and purposes a macaron, just not French. Love these! I bet yours are better than the commercial ones. I would like some of the filled ones. I bet they are divine.
Yes! A macaron indeed but somehow without the pressure of having to make it look just right with the foot and lovely domed top. I ate them just as quickly as ever, though, no matter what they are called! I am looking forward to your macaron post. Your class with your daughter looked so much fun and the macarons were really pretty.
I was going to say the same thing as Karen. Absolutely gorgeous and full of flavor.
These are adorable! Love them! And I have always wondered about liquor and liqueur too....
Thanks, Laura! I learn something new every time I bake with this group. Thanks for leading the group and spending time working on the html and wording.
Thanks for stopping by my website... your blog is drool-worthy.
Is your mother-in-law English or did she simply bring back the amaretti back from a trip abroad? Your amaretti cookies do look like just the sort they sell at Harrod's. And if there were a guarantee my cookies would look like yours after a splash of Disaronno, I may be making the biscuits tomorrow! =)
Delicious cookies, specially the one with the chocolate filling.
These are darling!! I am definitely making these! Fabulous photos too. I wish I had your talents!
Your cookies look so pretty I bet they taste great also.
Your cookies look like they're light as air! I'm sure they're super tasty with that amaretto. Yum! 😀
I love amaretti biscuits, I like your version with the chocolate filling. Yum!
Mmm, these would make great holiday cookies
Your amaretti look scrumptiously tempting, and timely since I have an overabundance of egg whites lurking in the fridge. Amaretti seem friendlier, less daunting somehow, than macarons.