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Cookies with Nuts
Amaretti (Italian almond cookies, using sweet and bitter almonds, rolled in regular sugar)
Originated from: Italy
Occasion: Special times
Contributed by: Olga Palazzo

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450 grams sugar
6 egg whites, room temperature
450 grams sweet almonds, finely ground (almost like flour)
100 grams bitter almonds (or regular sweet almonds if unavailable), finely ground (almost like flour)
1 teaspoon almond extract
1 lemon rind, grated

For rolling
about 450 grams regular [table] sugar


o Beat egg whites till stiff.

o Add sugar a little at a time.

o Add almond extract and grated lemon zest.

o Mix in ground almonds with spatula.

o Cover mixture with Saran [plastic] wrap and leave in fridge overnight.

o With teaspoon make little balls and roll in regular [table] sugar.

o Place balls of cookie dough on [greased] baking sheet (or one lined with parchment paper). Flatten balls a little with the palms of your hands or with a spoon.

o Place baking sheet on rack in mid-oven.

o Bake at 350 F degrees for 15-20 minutes.


The amaretti were made by Olga Palazzo; the photo was taken by Mary Melfi.

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