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Amaretti Biscuits


For the dough: 8¾ oz (250 g) marzipan paste, 1 cup + 1½ tbsp (220 g) sugar, 1 pinch salt, 1/3 cup + 1½ tbsp (40 g) ground almonds (blanched), zest from ½ organic lemon, 3 egg whites

To sprinkle on top: 3 tbsp coarse sugar, 3 tbsp sugar

Additional: parchment paper, piping bag with tip number 6 (round)

Ideally, the day before baking, knead marzipan, sugar, and salt together on a countertop. Incorporate the almonds and lemon zest. Place the mass in a mixing bowl, add the egg whites one after another, and stir with a wooden spoon.

Line a baking sheet with parchment paper. Place the mixture into a piping bag and pipe small circles onto the parchment paper, making sure they are not too close together. Sprinkle with both coarse sugar and regular sugar. Let dry at room temperature for at least 4 hours, but preferably overnight.

Then preheat the oven to 300°F (150°C), unless you have a convection oven, in which case preheat to 265°F (130°C), or a gas oven, in which case preheat to level 1. Place the baking sheet in the oven and bake the cookies for 15 minutes. Remove Amaretti from the oven, place on a wire rack, and let cool.

You should not spend too long kneading the marzipan, as this draws out the oil contained in the almond paste.

It is recommended to bake a few sample Amaretti biscuits to test whether the dough spreads out too much during baking. If that is the case, add in more ground almonds.


It is a quote. Christmas Cookies Dozens of Classic Yuletide Treats for the Whole Family 2015

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