Lemon Amaretti von Food with Style, fertig angerichtet

Lemon Amaretti Recipe

Name: Lemon Amaretti Recipe
Cook time: 14 min
Total time: 14 min
Yield: 11 cookies
Ingredients: 180 g blanched ground almonds (1¾ cups); 100 g sugar (½ cup); 1 egg white (medium size); zest of 1 organic lemon; 1 tbsp lemon juice; 2–3 drops bitter almond extract; 1 pinch salt; about 50 g powdered sugar (½ cup)

Soft Italian lemon almond cookies with a delicate citrus flavor – lightly crackled on the outside, wonderfully soft and chewy on the inside.

Servings

11 cookies

Cook Time 14 minutes

Ingredients

180 g blanched ground almonds (1¾ cups)
100 g sugar (½ cup)
1 egg white (medium size)
zest of 1 organic lemon
1 tbsp lemon juice
2–3 drops bitter almond extract
1 pinch salt
For Rolling
about 50 g powdered sugar (½ cup)

Directions

1
Preheat the oven to 170°C (340°F), top and bottom heat. Line a baking tray with parchment paper.
2
Rub together the sugar and lemon zest until fragrant.
3
In a separate bowl, combine the ground almonds and salt.
4
Lightly whisk the egg white until slightly frothy (do not whip to stiff peaks). Add the lemon juice and bitter almond extract, then mix into the lemon sugar.
5
Add the almond mixture and mix until a soft, slightly sticky dough forms.
6
Chill the dough for 20–30 minutes.
7
With lightly damp hands, shape the dough into 30 g balls and generously roll them in powdered sugar.
8
Place the cookies on the prepared baking tray, leaving a little space between them.
9
Bake for 14–16 minutes until the tops are beautifully crackled while the centers remain soft.
10
Let the cookies cool completely on the baking tray.

Video

Lemon Amaretti Questions

My dough is too sticky to roll into balls - did I do something wrong?

A soft, slightly sticky dough is exactly right for these cookies, which is why the recipe calls for a 20-30 minute chill before shaping. If it still clings after chilling, work with lightly damp hands rather than adding more almonds, since extra dry ingredients will make the baked amaretti crumbly instead of soft in the center. You can also return the dough to the fridge for another few minutes if your kitchen is warm.

Can I leave out the bitter almond extract or swap it for something else?

Yes, you can simply omit it - the cookies will still work, they will just taste milder and more like plain sweet almond. A little extra lemon zest is the easiest way to keep the flavor lively without it. Keep in mind bitter almond extract is very concentrated, so stick to the 2-3 drops and don't increase it hoping for more punch.

How do I store the amaretti and how long do they stay soft?

Store them in an airtight tin at room temperature, not in the fridge, where the almond dough dries out and firms up. Let them cool completely on the tray first, because trapped warmth turns the powdered sugar coating damp and sticky. If they do firm up over time, a slice of apple in the tin overnight helps soften them again.

Can I prepare the dough ahead of time?

Yes - the dough already needs a chilling step, so you can simply leave it covered in the fridge for longer and bake later. Roll the balls in powdered sugar only right before baking, since the sugar dissolves into the moist dough if it sits too long and you lose the crackled look. Shaped, unsugared balls can also be frozen and rolled in powdered sugar straight from frozen, with a minute or two extra in the oven.

Why didn't my cookies crack on top?

The crackle comes from a generous powdered sugar coating drying on the surface while the cookie spreads underneath, so a thin dusting is the most common culprit - roll them heavily, and roll them twice if the first layer disappears into the dough. Baking at too low a temperature also mutes the effect, so make sure the oven is fully preheated to 170°C (340°F). Finally, don't flatten the balls; they need to puff and split on their own.