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Learn how to bake perfect amaretti, the most iconic almond based Italian cookies.

Course Dessert
Cuisine Italian
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 45 -50
Author Manuela Zangara


  • 215 gms - 1 1/2 cup blanched almonds
  • 50 gms - 1 3/4 oz a little more than 1 egg whites
  • 140 gms - 3/4 cup granulated sugar
  • 3 gms - 2/3 tsp ammonia bicarbonate powder
  • 125 gms - 1 cup icing sugar
  • 1 tsp bitter almond extract


  1. Toast the almonds in a pre-heated oven at 200°C - 390°F for about 10 minutes or until golden brown. Let them cool down completely.
  2. Blend the toasted almond together with the granulated sugar and the icing sugar until you get a fine powder. Sieve the mixture to remove any lumps and put it in a bowl.
  3. Add the ammonia bicarbonate, egg whites (NOT beaten) and almond extract and mix with a spatula until smooth. Cover with a tea towel and refrigerate it overnight.
  4. The next day, make 45 to 50 small balls and lightly flatten them with your fingers.
  5. Bake in a pre-heated fan-forced oven at 150°C - 300°F for 10 to 15 minutes.
  6. Let them cool on the oven tray for 5 minutes, then transfer to a wire rack to cool down completely.

Recipe Notes

I like to use ammonia bicarbonate for these cookies as it makes them lighter and crispier, but if you cannot find it, you can substitute it with baking powder. If using ammonia bicarbonate, do not add more than required or you may taste it in the baked cookies.