Recipe
Amaretti
Soft in the middle, a little crisp on the outside and full of almond flavour. You whisk, fold, scoop and bake – that's it.
Need to make them without egg whites, less sweet or in a different size? Ask the AI and it'll rewrite the recipe for you.
Chewy amaretti
They naturally crack and crinkle on top – that's the whole charm of them.
Ingredients
Only a few ingredients, so good almond flour and a decent extract make a big difference.
- 200 g almond flour (ground almonds)
- 200 g sugar
- 2 egg whites
- 1/2 tsp almond extract
Method
- 1
Whisk
- 2
Fold
- 3
Bake
If you want bigger or smaller amaretti, or a different bake for softer vs crisp, ask the AI for updated oven times.
Gear that helps (optional)
You can do this with a bowl and a spoon. These just make the process neater and more consistent.
Mixing bowl
Somewhere to whisk the egg whites and fold everything together.
Cookie scoop or small spoon
Helps you portion the amaretti evenly so they bake the same.
Baking tray + parchment
Stops them sticking and keeps the bottoms from browning too fast.
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Quick questions
How do I stop them spreading too much?
The dough should be thick and sticky, not runny. If yours is too loose, add a little extra almond flour. Ask the AI for a precise fix based on what you used.
Can I flavour them differently?
You can add citrus zest, swap the extract, dip them in chocolate and more. The AI can suggest combos and updated amounts that still keep the texture right.
Want more small sweet things for coffee breaks? Check the rest of the baking recipes.
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