Amaretti Morbidi

Name: Amaretti Morbidi
Cook time: 14 min
Total time: 14 min
Ingredients: 3 egg whites (approx. 100 g); 280 g ground blanched almonds (2 ¾ cups); 200 g sugar (1 cup); zest of 1 organic lemon; a little freshly ground vanilla; 1 pinch of salt; powdered sugar for rolling

Soft Italian almond cookies with a delicate lemon note - crisp on the outside, moist and tender on the inside.

Amount

Cook Time 14 minutes

Ingredients

3 egg whites (approx. 100 g)
280 g ground blanched almonds (2 ¾ cups)
200 g sugar (1 cup)
zest of 1 organic lemon
a little freshly ground vanilla
1 pinch of salt
powdered sugar for rolling

Directions

1
Rub the sugar with the lemon zest - this releases the essential oils and gives the amaretti an intense lemon flavor.
2
Mix the ground almonds with the lemon sugar, vanilla and salt.
3
Whisk the egg whites until foamy and soft peaks form - not completely stiff.
4
Gently fold the egg whites into the almond mixture until a soft, slightly sticky dough forms. Let the dough rest for about 10 minutes - this makes it easier to shape.
5
Preheat the oven to 170 °C (340 °F) top and bottom heat. Line a baking sheet with parchment paper.
6
With slightly damp hands, shape walnut-sized balls (approx. 25 g) and roll them generously in powdered sugar. Rolling works well with almonds - the powdered sugar creates the typical cracks during baking.
7
Place the balls on the baking sheet with some space between them and gently press them together from the top with two fingers so they crack open on top.
8
Bake for about 14-16 minutes, until the cracks are visible and the bottom is lightly golden. The surface should stay pale.
9
Let them cool completely on the baking sheet - while warm, they are still very soft and break easily.

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FAQ

Amaretti Morbidi Questions

Can I use almond flour instead of ground blanched almonds?

Yes, finely ground blanched almond flour works the same way and gives you the pale, tender crumb you want. Just use the same 280 g. Skip coarse or skin-on almond meal, since it makes the amaretti darker and a bit rougher in texture.

Why is my dough too sticky to shape?

A soft, slightly sticky dough is normal here, so don't add extra almonds right away. If it still clings too much, let it rest a few more minutes so the almonds soak up the moisture from the egg whites. Slightly damp hands and a generous coat of powdered sugar do the rest.

How do I keep the amaretti soft after baking?

Once they are completely cool, store them in an airtight tin or box at room temperature. Because they are baked only until the cracks show and the surface stays pale, they keep their chewy centre as long as the container is well sealed. Leaving them open will dry them out.

Can I make the dough ahead of time?

It's best to bake the dough soon after mixing, because the whisked egg whites lose their airiness as they sit. What you can do ahead is rub the sugar with the lemon zest and mix it with the almonds, vanilla and salt. Then just whisk the egg whites and fold them in when you're ready to bake.

Why did the amaretti spread flat and lose their cracks?

Usually the egg whites were over-mixed or folded in too roughly, which makes the dough loose, or the powdered sugar coat was too thin. Fold gently, roll the balls generously in powdered sugar, and leave some space on the baking sheet. That sugar coat is what creates those pretty cracks in the oven.

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