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.
- 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)
- 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.
Recipe source: BBC Food http://www.bbc.co.uk/food/recipes/amarettibistcuits_67183
Ingredients changed slightly and instructions are my own version.
Amount Per Serving: Calories: 114Total Fat: 6gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 10mgCarbohydrates: 13gFiber: 2gSugar: 10gProtein: 3g
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.