Some bakes feel timeless, as though they’ve always belonged on the table. Amaretti are one of those: chewy within, crisp at the edges, naturally gluten free, and irresistibly almond‑scented. They make every espresso taste brighter, and every festive table more complete.
When we were little, Christmas was never complete without a box of amaretti on the table. Everyone loved unwrapping the little paper twists to discover which flavour was inside – lemon, chocolate, or the classic almond.
That memory is what we bring into our kitchen today. A bake that perfectly embodies the Venetian philosophy: simple, humble, full of flavour.
Amaretti’s story begins in Venice (or so the legend goes), where 17th‑century pastry chefs experimented with almond sweets, creating early versions of these little gems. Yet it was Saronno, near Milan, that secured their fame. In 1719, the Lazzaroni family perfected a recipe of apricot kernels, sugar, and egg whites – a combination that gave amaretti their distinctive bittersweet flavour.
Our recipe celebrates the soft version, honours Saronno with the use of its famous liqueur, and carries forward the festive moments that families have shared around these biscuits for generations – moments of generosity and celebration that continue to bring people together, whether around the Christmas table or in the simple joy of sharing a gift.
A note on ingredients
Traditionally, amaretti were made with apricot kernels, lending a distinctive bitter edge. They’re not easy to find and must be handled carefully, so we use ground almonds instead. The result is still beautifully balanced, with that unmistakable almond aroma, enhanced by the use of almond essence. A splash of liqueur binds the dough and lends a tender, nuanced texture. If you prefer, substitute it with water, but the alcohol adds depth and keeps the biscuits soft. And with just almonds, sugar, and egg whites, these biscuits prove that real flavour doesn’t need complication. Few ingredients, simple steps, nowhere to hide.
So here’s our invitation: try this timeless recipe, share it with friends, unwrap a few at Christmas, or keep them in a tin for everyday joy.
Soft amaretti (gluten free)
Makes around 75-80 amaretti
- 330g almond meal / flour
- 300g caster sugar
- 90g egg whites
- 40ml Disaronno amaretto liqueur (2 tbsp plus 2 tsp)
- 10ml almond essence (2 tsp)
- 1g fine sea salt (generous pinch)
- icing sugar for dusting
Directions
Prepare the amaretti (one day ahead)
1. Make the dough
In a large bowl, mix together almond flour, sugar and salt. Add the egg whites, amaretto, and almond essence. Stir until the mixture comes together, then knead gently between your hands for 1 minute and until smooth.
2. Shape the amaretti
Line baking trays with baking parchment.
Lightly dust a work surface with icing sugar. Take a piece of dough and roll it out into a long cylinder, about 2 cm thick. Cut into 3 cm pieces. Repeat with the remaining dough until you have used it all.
Dust your hands with icing sugar (and repeat whenever they become sticky). Roll each piece between your palms to form small spheres. Try to keep them roughly the same size so they bake evenly; if your scales allow, weighing each one to about 15g helps keep them consistent.
Arrange the amaretti evenly on the baking trays, leaving space between them.
Dust lightly with icing sugar, cover with cling film, and freeze overnight. You can also refrigerate them instead of freezing, but freezing gives the best texture.
3. Freeze the amaretti
Arrange the amaretti evenly on the baking trays, leaving space between them.
Dust lightly with icing sugar, cover with cling film, and freeze overnight. You can also refrigerate them instead of freezing, but freezing gives the best texture.
Bake the amaretti (day of serving)
4. Prepare the oven and bake
Preheat to 170 ℃ (conventional mode).
Bake for about 18 minutes, until cracks appear on the surface and the almond aroma fills the kitchen. Bake in batches if needed (this is recommended). For refrigerated amaretti (not frozen), bake them for 1-2 minute less.
They should remain pale – test with a small batch the first time to gauge your oven.
5. Serve and/or store
Transfer to a wire rack and let cool completely. Enjoy with coffee, tea, or simply on their own.
Store in an airtight container at room temperature; they keep well for up to a week.
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