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+ servings

Riciarelli: Soft Italian Amaretti Cookies

Author: Becky
Try making your own chewy, soft Italian almond cookies, flavoured with Amaretto liqueur. Considering I ate most of them straight off the cooling rack it's lucky that this recipe makes 30!
5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Chilling and drying time 2 hrs
Course cookies, Dessert
Cuisine Italian
Servings 30 biscuits
Calories 99 kcal


  • 3 Egg Whites
  • 275 g Powdered Sugar plus extra for dusting
  • 300 g Ground Almonds
  • 0.5 tsp Vanilla Essence
  • 3 tbsp Amaretto Liqueur optional


  • Preheat the oven to 180C (160C fan assisted).
  • Whisk the egg white until firm and forming soft peaks.
  • Mix the sugar and ground almonds together in a separate bowl and carefully fold into the egg whites.
  • Add the vanilla and amaretto and fold in gently to to make a paste.
  • Cover and leave the mixture to chill in the fridge for an hour.
  • Remove the mixture from the fridge and create a roll from the paste.
  • Cut the roll into small sections and shape into oval or round balls.
  • Place each ball on a baking tray leaving some room between each one to allow them to expand when baking.
  • Flatten each ball slightly and leave to air for at least an hour until a shell has formed.
  • Dust each biscuit in powdered sugar.
  • Bake in the oven for 15 minutes.
  • Remove from the oven, place on a cooling rack and allow to cool completely before serving or storing.

Nutrition Estimate

Calories: 99kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5mgPotassium: 6mgFiber: 1gSugar: 10gCalcium: 21mgIron: 1mg
Keyword almond biscuits, italian almond cookies, soft amaretti biscuits
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