Imported from Instagram

Sardinian Amaretti Biscuits

Name: Sardinian Amaretti Biscuits
Prep time: 15 min
Cook time: 20 min
Total time: 90 min
Yield: 10 servings
Cuisine: Italian
Ingredients: 200 g ground almonds (almond meal); 200 g caster sugar (superfine sugar); 0.5 lemon lemon zest (Zest of half a lemon); 2 medium egg whites; 4 tbsp granulated sugar (For coating the amaretti); 10 whole skin-on almonds (For garnishing)

Recipe by Francesco Mattana @our_cookingjourney · Instagram

Imported by Michael Carroll on SeeMeCook

Traditional Sardinian amaretti with a crisp, sugar-coated exterior and a soft, chewy almond center. Lemon zest adds a bright citrus aroma, while whole almonds provide an attractive finish.

10 servings90 minItalian

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Ingredients

200 g ground almonds (almond meal)
200 g caster sugar (superfine sugar)
0.5 lemon lemon zest (Zest of half a lemon)
2 medium egg whites
4 tbsp granulated sugar (For coating the amaretti)
10 whole skin-on almonds (For garnishing)

Steps

1
Add the ground almonds and caster sugar to a large bowl. Mix them together until evenly combined.
2
Add the zest of half a lemon to the almond-and-sugar mixture.
3
Add the whites of the two medium eggs. Stir with a wooden spoon until the egg whites are fully absorbed and the mixture forms a sticky almond dough with a marzipan-like consistency.
4
Use your hands to bring the dough together. If it does not hold together and is too sticky, add a little more ground almonds; the source does not specify an additional quantity.
5
Divide the dough equally into 10 portions and shape each portion into a perfectly round ball. For smaller amaretti, the source says the dough can instead make approximately 18–20 biscuits.
6
Place the granulated sugar on a plate. Roll each almond dough ball in the sugar until it is beautifully coated.
7
Arrange the coated dough balls on a baking tray, leaving space between them.
8
Garnish each biscuit with one whole skin-on almond, pressing it lightly into the center so it sticks to the dough.
9
Refrigerate the shaped amaretti and let them rest for about 1 hour.
10
Bake the amaretti in a fan oven at 160°C / 320°F for 20 minutes, until golden and crisp on the outside.
11
Remove the biscuits from the oven and let them cool and rest for at least 30 minutes. They should remain soft and chewy in the middle.

Notes

The source describes the amaretti as having a long shelf life but does not provide a specific storage method or duration. It also does not specify the baking-tray lining or the exact amount of extra ground almonds if the dough is too sticky.