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Cookies with Nuts
Amaretti (Flourless Italian almond cookies, using icing sugar and egg whites)
Originated from: Italy
Occasion: Special times
Contributed by: Julia D.

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1 1/4 cups whole almonds, lightly roasted, with skin
1/2 cup sugar
2 tablespoons icing sugar
2 egg whites, beaten stiff
1/4 teaspoon cream of tartar
1 teaspoon almond extract

For topping
about 1/8 cup icing sugar
about 1/4 cup whole almonds with skin (not roasted)


o Preheat oven to 325 F degrees.

o Add the cream of tartar to the egg whites and beat until the egg whites form peaks.

o Add almond extract to the beaten egg whites.

o Slowly add 1/4 cup sugar to the egg whites, beating after every addition.

o Grind the almonds with 1/4 cup sugar and 2 tablespoons icing sugar.

o Fold the egg white mixture with the ground almonds.

o Flatten out the cookie dough (the dough should be relatively soft, almost like a batter) on parchment paper.

o Take small chunks of dough and form golf-sized dough balls.

o Roll each dough ball in icing sugar.

o Place the dough balls on 2 cookie sheets lined with parchment paper, making sure there is ample space (at least 1 1/2 inches apart) between the cookies as they will spread.

o Flatten the dough balls a little.

o Press a whole almond (not roasted) in the center of each cookie.

o Bake until the cookies are cooked through -- about 14 minutes.

o Cool.


Photo: Mary Melfi.

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