SARDINIAN AMARETTI are small gems of the island’s pastry tradition, able to win you over at the first bite with their intense aroma and irresistible texture. Crunchy on the outside and incredibly soft inside, they stand out for their slightly cracked surface and the delicate dusting of sugar that makes them elegant and inviting.
Made with a few simple ingredients – almonds, sugar and egg whites – they enclose an authentic, enveloping flavor in which sweetness blends with a pleasant slightly bitter note typical of almonds. Their aroma is unmistakable, often enriched with lemon or orange zest, which adds freshness and a refined touch.
Perfect to serve with coffee or at the end of a meal, Sardinian amaretti are also ideal as a homemade gift, thanks to their long shelf life and their rustic yet elegant charm. A simple dessert, but rich in history and tradition, that brings all the warmth and scents of Sardinia to the table.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/8 cups peeled almonds
- 1 cup granulated sugar
- 3 egg whites (medium, about 100 g (3.5 oz) at room temperature)
- 1 vial bitter almond extract
- lemon zest
- 1/3 cup granulated sugar
- 15 peeled almonds
For the Sardinian amaretti you will need
- 1 Food processor
- 1 Bowl
- 1 Baking sheet
- Parchment paper
Preparation of Sardinian amaretti
The preparation of Sardinian amaretti is very easy and quick.
Place the almonds, the sugar and the lemon zest in the bowl of the mixer. Blend everything until you obtain a fine flour but not too fine.
In a bowl, work the egg whites quickly but without whipping them. They should only loosen slightly. Add the bitter almond extract and mix.
Add the ground almonds and mix everything until you obtain a moist, firm and workable dough. If it is too dry, add another egg white; otherwise, add more almonds.
Take portions of dough, form walnut-sized balls and roll them in granulated sugar.
Place them on a baking sheet lined with parchment paper, well spaced. Place a whole almond in the center of each amaretto.Bake the Sardinian amaretti in a preheated static (conventional) oven at 320°F for 20 minutes.
Baking times may vary depending on the size of the cookies. They should remain light on the surface and soft inside.
Remove from the oven and let them cool completely.
Tips
Do not overbake them to keep the center moist and soft.
Also excellent flavored with orange zest.
Storage
Sardinian amaretti can be stored in an airtight container for 4–5 days. They retain their fragrance and softness.
