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Cookies with Nuts
amaretti Italian cookies
Amaretti II (Pellegrino Artusi's/Olga Ragusa's gluten-free flourless almond cookies using blanched sweet and bitter almonds)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Powdered sugar, 10 1/2 ounces
Sweet almonds, 6 ounces (blanched)
Bitter almonds, less than 1 ounce (blanched)
Egg whites, 2


Peel the almonds and dry them in the sun or near the fire.

Pound them in a mortar with an egg white, pouring in a little at a time.

Add half of the sugar, working the compound with the hand.

Pour it in a bowl, add half of an egg white, then the rest of the sugar, and finally the other half of the egg white, stirring constantly.

Form the dough into an even roll and cut it into equal pieces.

Make dough balls, the size of a nut, out of these pieces, touching them with wet hands.

Flatten the balls in a baking-pan smeared with butter and sprayed with flour and powdered sugar.

Spray the cookies with powdered sugar before putting them into a very hot stove.

Place them far apart as they spread and puff up.

This recipe will make about thirty amaretti.


This recipe (#355) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Image -- John Singer Sargent: Carnation Lily Lily Rose, 1885.

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