The soft amaretti Calabrian recipe are cookies with an intense flavor of sweet and bitter almonds, with a slight cracked crust on the outside and soft inside.
They are sweets that we find in all the pastry shops here in the south for all months of the year.
When I was a child, I used to eat these sweets when someone got married, and even today, as a tradition, the bride and groom include them in the gift package along with sugared almonds and almond pastries.
I have always bought amaretti, but for a long time I had in mind to prepare them, until one day I received a message from my friend Mara who proposed this recipe and here it is, I made it by slightly varying and personalizing the doses.
Compared to all the recipes I read on the web that use only egg whites, this one also uses the yolk.
The result, as you can see from the photo, is truly delicious, and they have nothing to envy compared to those from the pastry shop.
If you want to try, follow the recipe carefully and write to me for any questions!
We are approaching Christmas, and thus the opportunity to make them also as a gift package, they are perfect even for those who are intolerant to gluten and lactose.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 35 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Soft Amaretti Calabrian Recipe
- 10.5 oz Almonds with skin
- 10 bitter almonds (0 10 drops of almond extract)
- 6.3 oz Sugar
- 2 medium eggs
- as needed Powdered sugar
Tools
- 1 Food processor
- 2 Bowls
- 1 Small bowl
- 1 Baking sheet
- 1 Parchment paper
- 1 Oven
Preparation for Soft Amaretti Calabrian Recipe
Blend the almonds with the skin, including the bitter ones, together with the sugar until a floury dough is obtained.
I used the Thermomix at turbo speed for about 15 seconds, then pour into a bowl.
You can use another food processor!
Separate the yolks from the whites, beat the latter well with a fork until they become frothy, they should not be stiff peaks but quite liquid.
Beat the yolks with the fork for 1 minute as well.
Pour the egg whites into the powdered almonds, also add the yolks, if you haven’t used the bitter almonds add the drops of almond extract.
Mix and blend the dough well, it should be soft and a bit sticky, if it is too soft add more almond flour (blended almonds) or powdered sugar, but not much, alternatively let the dough rest in the fridge to compact better.
Once you have obtained a homogeneous mixture, wet your hands and form many balls, the size of a walnut, pass and roll them in powdered sugar.
Arrange them on a baking sheet lined with parchment paper, spaced apart, without flattening them.
Now let the balls harden and rest for about 1 hour in the fridge, adjust beforehand for the size of the tray to use.Take the baking sheet from the fridge, place the tray in the middle of a preheated oven and bake the amaretti at 356°F (180°C) with fan for about 12 minutes, not more otherwise they harden.
Once baked, do not touch them, they will be very soft, but they will firm up once they cool down.
Let them cool completely before serving.For other Calabrian sweets click here
Tips and Variations
The amaretti stay soft if stored well in an airtight tin.
If you prefer dry amaretti, prolong the cooking for another 15-20 minutes at a temperature of 320°F (160°C).
