just a smidgen

Homemade Chewy Amaretti Cookies

can you improve on “perfection”

maybe there’s a certain cookie you



long for

every single day..

something you would

indulge in

{ if you could }

more than once a day

well.. i couldn’t seem to find this cookie

anywhere in my hometown

{ if you can’t go to the coffee shop, bring the coffee shop to you }

so i decided to make my own

i’ve changed a few ingredients and think i’ve nailed

a solid 9.0 out of 10

i’m giving this recipe extra points for using organic ingredients and for being




all by itself is a very lonely little cookie

it is much more joyful

to devour two


{ you could eat four but then you might have a tummy ache.. not that i would know.. }


did you know that

two amaretti could be squished together with

ganache, buttercream or jam..

{ maybe that would turn this recipe into a solid 10/10 }

but i tend to love understated flavours in baking

so i’m happy with these just as they are

i love these italian cookies mid-morning with a hot almond milk latte

thanks to Oldhand Coffee Shop

make these at home

and your kitchen will feel like spring..

even when it’s snowing outside

they’re crunchy on the outside

soft and chewy on the inside

and your kitchen will be redolent with the

fragrance of sweet lemon

ps loving my coral tulips..

Chewy Amaretti
I couldn't source almond meal so used almond "flour" and added finely chopped roasted, lightly salted almonds to create texture and help the cookies hold their loft.
  • 3 organic eggs whites, room temperature
  • 280g ground almond meal (mine was called almond flour) made from: 1 handful roasted lightly salted almonds chopped into tiny chunks plus enough almond flour to make up a total of 280g
  • 280g fine berry or caster sugar
  • zest from 1 small organic lemon
  • 1fl oz Amaretto liquor: I needed less than 1/2 ounce to create the right consistency
  • Optional:
  • 2 tbsp berry sugar
  • 2 tbsp powdered confectioner's sugar
  1. Preheat the oven to 325 F.
  2. Line two baking cookie sheets with baking parchment.
  3. Finely dice the handful of roasted, lightly salted almonds, add to a bowl then add enough almond flour until you have 280g of almond meal total.
  4. In another bowl, measure out the berry sugar and add the lemon zest, stir to blend.
  5. Using a mixer, whisk the egg whites to stiff peaks, do not over beat or the egg whites will separate and go runny, if you get to this stage start over until you only have stiff, creamy whipped egg whites.
  6. Gently fold in the ground almonds, caster sugar/lemon mixture.
  7. Slowly stir in the amaretto liquor, adding just enough so that the mixture is sticky and holds together. I only needed less than half an ounce.
  8. If you wish to roll your cookies in sugar, measure the fine berry sugar and icing sugar into a small bowl and mix to blend.
  9. Using a cookie scoop, scoop out a rounded mound of dough. If you are coating, drop into the sugar mixture and roll gently to coat.
  10. Place amaretti gently on parchment covered cookie sheet, allowing a little room to spread (I didn't find these spread at all).
  11. Bake for 15 minutes and check to see if the cookies have browned. *if you don't coat in sugar as I did, it will take much longer to get the outside of the cookie browned. I had to almost double the baking time. If you do coat in sugar this may go much quicker. Either way, the centers of the cookies will still remain soft and chewy due to the egg whites.
  12. Remove the oven, leave to cool for a few minutes on the cookie sheet.
  13. If you like your cookies chewy, don't serve them warm, allow them to cool completely before serving.
  14. Store in a sealed container for a few days or freeze. Once frozen, remove from container and bring to room temperature.



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