Making Amaretti

Coffee lovers, meet your new favorite cookie. These things are dynamite with an afternoon cup, just small enough and and light enough that you won’t feel guilty crunching your way through a couple of them with your three o’clock pick-me-up. They store well, which means a batch will last you a week or two, and who knows? You may find them handy for crushing and sprinkling over some cut fruit or a little sorbet. They’re handy for all sorts of things. Start yours by preheating your oven to 350 degrees Fahrenheit and assembling your ingredients.


Amaretti Recipe

For simple-but-elegant Italian preparations like these I always turn to Gina DePalma first, and she rarely disappoints. In fact I don’t think I’ve ever been disappointed by a Gina DePalma recipe come to think of it, which is why I recommend her book, Dolce Italiano so highly. This recipe is in The Babbo Cookbook. If the ingredient list looks an awful lot like what you’d need to make marzipan, that’s no coincidence. Amaretti are basically baked, fluffy marzipan.

6 1/4 ounces (1 1/4 cups) blanched whole almonds
1 1/2 teaspoons cornstarch
2 ounces (1/2 cup) powdered (confectioner’s) sugar
2 egg whites
2.75 ounces (1/3 cup plus 2 tablespoons) granulated sugar
pinch of kosher salt
1/2 teaspoon almond extract
1 tablespoon Amaretto
3.75 ounces (1/2 cup) turbinado sugar for sprinkling (optional)