Amaretti Cookies Recipe (2024)

FAQs

Why did my amaretti cookies flatten? ›

Why are my amaretti cookies flat? Deflated egg whites = flat amaretti cookies. If you don't beat the egg whites enough, there won't be enough air whipped into them to get soft peaks, which helps the cookies puff up while baking.

Your question about amaretti biscuits is a good one, and frankly I think just about any crumbled cookie would work fine here. Famous Chocolate Wafers would be an especially good choice as would gingersnaps, both of which would be available in the cookie aisle of most grocery stores.

Amaretto is a sweet, almond-flavoured liqueur commonly used in co*cktails or in baking and desserts. Its flavour is derived from either almond pits, apricot pits, or both. On the other hand, Amaretti are traditional Italian almond cookies, made from almond flour, apricots kernels, sugar, and egg whites.

Amaretti morbidi is what they're known in Italy, morbidi meaning 'soft' in Italian (not morbid, I promise these are anything but). They're naturally gluten-free, made with little more than almond flour, sugar and egg white with a splash of almond extract to amp up the almond flavor.

Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.

Baking powder or flour in excess will cause cookies to rise more, making them more fluffy and cakey. Increased sugar will make them caramelize more and increased fat will make the dough heavier and richer, all increasing retention of water in the dough- these all add up to chewier cookies.

Amaretti comes from the word amaro, which means bitter. These biscotti are not bitter, though some recipes do add a small amount of bitter almonds (or essence of bitter almonds), or lemon zest or cinnamon or even a tablespoon of brandy.

Amaretti cookies were traditionally served with sweet dessert wine, like Vin Santo, but now they are beloved in all kinds of applications: on gelato, dipped in espresso, crumbled on desserts, and even used in crusts for cheesecakes and beyond.

What Are Cantuccini and Amaretti Biscuits. Cantucci biscuits are also known as Biscotti. They are a dry crunchy almond biscuit from Tuscany that are made without any butter or oil. Amaretti biscuits are almond flavoured macaroons style biscuits that can be soft, chewy or crunchy depending on the recipe.

The Italian word "amaro" means "bitter," and as these little biscuits are flavoured with bitter almonds, they were called "amaretti" - literal translation "the little bitter ones."

Are Frangelico and amaretto the same? ›

Frangelico and amaretto are the most popular nut-flavored liqueurs. They're comparable in color and used in similarly styled co*cktails. In drinks, the two can be used as substitutes for one another as you understand the difference in flavors. Amaretto's almond taste is more subtle than Frangelico's hazelnut.

The product was called Amaretto di Saronno (Amaretto from Saronno) until 2001, when it was rebranded as "Disaronno Originale" for marketing reasons. Disaronno can be served neat as a cordial, on the rocks, or as part of a co*cktail mixed with other alcoholic beverages, cola, ginger ale, or fruit juice.

Liguria, Sicily, Tuscany, Piedmont... numerous regions of Italy claim ownership of amaretti, a delicious cookie that can satisfy the desire for sweets guilt-free, thanks to its delicate taste. To date, there are several regions with specific variations of the traditional recipe.

If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

The Problem: Your Oven Is Too Hot

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot.

Too much sugar can cause cookies to come out flat and crispy instead of soft and chewy. This goes for both white sugar and brown sugar. Not enough flour could also be the culprit. Especially with baking, there's much less wiggle room when it comes to having the proper ingredient ratios.

Use a silicone baking mat or parchment paper. Coating your baking sheet with nonstick spray or butter creates an overly greasy foundation, causing the cookies to spread. I always recommend a silicone baking mat because they grip onto the bottom of your cookie dough, preventing the cookies from spreading too much.