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Cookies with Nuts
Amaretti/Macaroons (Flourless Italian almond cookies, using egg whites, sugar and blanched almonds)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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2 egg whites
1/4 teaspoon salt
1 cup sugar
1 cup ground blanched almonds
1 teaspoon almond extract


Beat the egg whites and salt until frothy.

Gradually beat in the sugar until stiff but not dry.

Fold in the almonds and almond extract.

Rinse a cooky sheet with cold water but do not dry it.

Drop the mixture onto it by the teaspoon, leaving 1 inch between each.

Bake in a preheated 325 F degree oven 20 minutes or until delicately browned and dry.

Remove with a spatual.

MAKES: about 2 1/2 dozen


The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. It was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Photo: Mary Melfi.

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