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A bowl of almond Italian biscuits coated in sugar.

Amaretti Biscuits

The ultimate gluten-free Amaretti Biscuits are crispy on the outside and super soft and chewy on the inside!
5 from 7 votes
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Course: Biscuits, Cookies
Cuisine: Italian
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 20 biscuits
Calories: 106kcal
Cost: $5

Equipment

  • Beaters, stand-mixer or Thermomix
  • Oven

Ingredients

For The Biscuits

  • 2 egg whites
  • 200 g (2 cups) almond meal ground almonds
  • 150 g (⅔ cup) caster sugar
  • 2 tsp almond extract
  • ½ tsp vanilla extract

For Rolling

  • 60 g (¼ cup) caster sugar
  • 30 g (¼ cup) icing sugar

Instructions

  • Preheat oven to 150 degrees celsius (fan forced) or 300 fahrenheit.
  • Line two baking trays with baking paper and set aside.
  • In a large bowl, beat the egg whites until they form firm peaks.
    If using a Thermomix: Insert the Butterfly attachment, whip for 3-4 minutes, Speed 3.5. Remove the Butterfly.
  • Add the almond meal, caster sugar, almond extract and vanilla extract and mix gently with a smooth until combined.
    If using a Thermomix: Add the almond meal, caster sugar, almond extract and vanilla extract and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 10 seconds or until combined.
  • Place the extra caster sugar in a small bowl and the icing sugar in another bowl.
  • Roll the mixture into heaped teaspoonful-sized balls and toss first in the caster sugar and then in the icing sugar.
  • Place the coated balls onto the prepared trays (leaving a 5cm gap between each cookie to allow for spreading) and press down lightly with your fingers. Note: the edges with crinkle and crack slightly - this is perfectly ok!
  • Bake for 15 minutes. Allow to cool on the tray before transferring to a wire rack to cool completely.
    TIP: Do not overcook the biscuits - we want them to be soft and chewy on the inside.

Notes

RECIPE NOTES
  • Use room-temperature egg whites - let your egg whites sit at room temperature for about 30 minutes before you start making the dough. This will help them whip up better and create a fluffier texture.
  • Whip egg whites until they form firm peaks  - lack of whipping can result in flat biscuits rather than a light and airy biscuit.
  • Don't overmix - mix the dry ingredients into the egg whites gently, just until everything is combined. Overmixing can cause the cookies to be tough instead of tender.
  • Coat the cookies generously in sugar - the coating of caster sugar and icing sugar is what gives these cookies their signature texture and sweetness, so don't skimp here!!
  • Serve with coffee - these yummy Italian biscuits can be enjoyed warm or cold. They are traditionally served with coffee or a sweet dessert wine.
  • Store in an airtight container - to keep your Amaretti biscuits fresh and crispy, store them in an airtight container at room temperature for up to a week.
  • You can freeze Amaretti biscuits - for up to 3 months. Just pack well in an airtight container, and allow biscuits to thaw completely before serving.

Nutrition

Calories: 106kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 0.3g | Sodium: 5mg | Potassium: 6mg | Fiber: 1g | Sugar: 12g | Calcium: 21mg | Iron: 0.4mg