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Cookies with Nuts
Amaretti (Italian almond cookies, with flour, cocoa powder and butter; rolled in icing sugar)
Originated from: Northern Italy
Occasion: Special times
Contributed by: Lina Molina

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2 cups blanched whole almonds, finely ground
5 ounces butter (melted, and cooled)
1 cup sugar
1 teaspoon vanilla extract
2/3 cup flour
2 tablespoons cocoa powder

For rolling
about 1/2 icing sugar


o Preheat oven to 350 F degrees.

o Beat sugar and butter until creamy.

o Add vanilla to the creamed sugar and butter mixture.

o Mix the cocoa powder with the flour. Add to the creamed butter.

o Grind the almonds.

o Fold in the ground almonds to the creamed butter and cocoa mixture.

o Place the container with mixture in the fridge, and let it rest for about 1/2 hour.

o Take about a tablespoon of the cookie mixture and make a small ball.

o Roll the ball in icing sugar.

o Place the ball coated with icing sugar on a cookie sheet lined with parchment paper.

o Flatten the ball a little.

o Do the rest of the mixture the same way, leaving ample space between the cookies as they will spread.

o Place the cookie sheet on the middle rack and bake for about 15 minutes.


Photo: Mary Melfi.

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