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Emily Richard's Amarette or Amaretti Cookies

This is a traditional Italian Christmas Cookie from Emily Richard's new cookbook to be out Spring of 2015 Per La Famiglia with Whitecap Books.
Course Cookie
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 40
Author Valerie Lugonja via Emily Richards


  • 2 cups or 300g unblanched whole almonds (I used blanched)
  • 2 egg whites
  • 1 cup sugar
  • 2 tablespoons all purpose flour
  • 1 tablespoon almond extract
  • 1 teaspoon baking powder
  • 1 teaspoon icing sugar (optional)


  1. Line baking sheets with parchment paper; set aside
  2. Chop almonds in food processor or Thermomix into small pieces with some powdery granules; set aside
  3. (If grinding in the Thermomix, scale in almonds; chop for 1 full second 2 times only)
  4. In a large bowl, beat egg whiles until soft peaks form; beat in sugar until ribbons fall from beaters when lifted (2-3 minutes)
  5. Stir in almonds, flour, extract and baking powder; don't worry about deflating the egg whites
  6. Preheat oven to 350F
  7. Drop level teaspoons of batter onto prepared baking sheet two inches apart; using fingertips, tap each into tidy circle shape
  8. Bake in center oven for 9 minutes, turning sheet at halfway point, until crisp on top and light brown on the bottom; set pans on cooling rack and cool 2 minutes
  9. Sprinkle with icing sugar, if desired

Recipe Notes

Emily's recipe makes 40 cookies, but the size we made yielded 68 per batch.