I used to frequent a small coffee shop near work, who served the best coffee. Not only that , the coffee came with a free Amaretti Cookie. The only problem was, the cookie was the size of my thumb nail and not nearly enough for me. Of course I had to ask, if I could buy some and the owner said, it was homemade by his grandma and she only ever makes a small batch. I asked for the recipe, thinking they would never give it away but the next time I was at the coffee shop, I was given Grandma Katerina’s Amaretti Cookies recipe. So I’m now sharing this with you.

What is Amaretti? These cookies are traditional to Saronno,Italy and are flavoured with the almond liqueur Amaretto( a little bitter). Made with bitter almonds, apricot kernels and peach stones, the liqueur gives the distinctive bitter almond flavour to these cookies. If you don’t have it, I would not worry as Almond essence plus Vanilla is a great substitute.

Plate of cookies — The free with coffee cookie was the size of my thumb nail. My version is the size of my Cookie Monster mouth!

What’s so special about these cookies, you ask? You can buy Amaretti Cookies relatively cheaply, but usually they have that plasticky flavour and are very crispy. I love mine with the soft chewy centres and crispy crackly outside. The secret is double coating the cookies first with caster sugar and then with icing sugar. This results in the crispy crust while the inside remains moist and chewy. Need more cookie recipe? Here’s my recipe for Persian Pistachio Crinkle Cookies.

What you need to make Amaretti Cookies

Pantry/Fridge Staples – Egg Whites,Almond Meal,Caster Sugar and Icing Sugar,Vanilla Essence
Flavouring – Almond Liqueur like Amaretto if you have it or else use Almond Essence. You can also add the finely grated zest of 1 lemon, but Grandma Katerina’s recipe didn’t include the zest.

Easy does it..

It is easier to separate white from yolks when the egg is fridge cold, however set the whites aside to come to room temperature so it is easier to whisk. What do you do with the egg yolks? Great to add to fried rice! Or better yet, make more cookies that uses egg yolks only like Breton Cookies (Sablé Breton)
Whisk the egg whites until stiff peaks, then add caster sugar in 3 lots, whisking well after each addition.
Add the flavourings , vanilla, almond essence or Amaretto and lemon zest if using. Then fold in the almond flour and mix to a paste. The cookie dough will be sticky. Dust your hands with icing sugar for easier handling.
Use a small cookie scoop or use your hands to form walnut sized balls and drop them into a plate of caster sugar. Roll each ball in the caster sugar, then roll in icing sugar. The double coat of sugar makes the cookie extra crackly. Place sugar coated cookies in a baking paper lined baking sheets. Press the middle of each cookie with a finger to give it that characteristic crack.
Bake at 160°C for 10 minutes or until pale golden.
Remove from oven. The cookies will be soft and fragile when hot. Cool in the baking tin. Store in an airtight container.