A Touch of Luxury: Amaretti Biscuits

amaretti biscuits


For some reason I always believed baking amaretti biscuits was a difficult task. Perhaps because I remember an attempt not so long ago that didn’t quite work out.

Actually, it was a complete disaster.

This photograph is not from that attempt.


homemade amaretti biscuits


That photograph was from a later attempt.

One which took several adaptations and a whole lot of patience to get right.

One which eventually worked out fine and dandy, thank you very much.


amaretti biscuits recipe


Very fine and dandy indeed.


amaretti biscuits


Deliciously so, in fact.


amaretti cookies


Which proves that perseverance pays.

Now that I’ve teased you with enough mouthwatering photographs it is probably time to share the recipe with you.

Or shall I?

Oh, okay then. As you asked so nicely…


Ingredients for Amaretti Biscuits:

560g ground almonds

350g caster sugar

4 egg whites

1tbsp Amaretto liqueur

Icing sugar to dust



Preheat the oven to 160°C/320°F/Gas Mark 3.

Lightly grease two baking trays. This recipe will make approximately 50 of these little beauties. It sounds a lot but they don’t last long. At least, they don’t in this house.

Whisk together the sugar, amaretto and egg white until very well beaten.

If using a machine swap the whisk attachment for a dough hook and add the ground almonds.




Bring together until a soft, pliable dough forms. I ‘tested’ quite a bit of the dough at this stage, I admit. I have no shame. It was delicious.




Roll small balls of dough and coat in icing sugar.


amaretti biscuits


Gently place on the baking tray.


amaretti biscuits


Do not press them down! They will take their shape naturally as they bake.


amaretti biscuits


Bake for 20-25 minutes until golden and cracks appear.


amaretti biscuits


The insides will still be squishy. That’s what you want.


amaretti biscuits


Aren’t they what you really want?


amaretti biscuits


Right now?


amaretti biscuits


You could share…





…or hide in the coat cupboard and eat them yourself.




But I never suggested that, okay?

If you like this recipe please share it and do leave us a message to let us know if you try it out yourself.

You can also find more of our recipes by clicking here. 





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