If you’re looking for a dessert with an ancient, enveloping flavor, the almond and amaretti tart is the ideal choice to amaze your guests. This recipe combines a fragrant shortcrust pastry with a rich and airy filling where the sweetness of the almonds perfectly pairs with the slightly bitter note of the amaretti. Making the almond tart is an excellent way to bring a structured dessert to the table, perfect to accompany a good coffee or a dessert wine. Follow my technical tips to achieve a crisp shell and a filling that remains moist and fragrant even after baking!
If you’re after more indulgent desserts try the lemon loaf, the cream, jam and almond cake, the warm milk sponge cake or the 12-tablespoon apple cake.
Find among all my DESSERTS the one that’s right for you!
Follow my page FACEBOOK HERE for lots of daily cooking ideas!
OTHER TARTS
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 2 tarts
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the almond and amaretti tart
- 3 1/4 cups all-purpose flour
- 14 tbsp butter
- 1/2 cup sugar
- 2 eggs
- Half lemon zest (grated)
- 1 pinch salt
- 3 1/2 cups whole almonds
- 3.5 oz amaretti cookies
- 8 egg whites
- 1 cup sugar
- 1 pinch salt
- 1 tbsp rum
Steps to prepare the almond and amaretti tart
Start preparing the base using the rubbing-in (sabbiare) technique. In a large bowl or on a work surface, work the all-purpose flour with cold butter cut into small pieces until you obtain a sandy, granular texture. At this point, add the sugar, the eggs, the grated lemon zest and a pinch of salt. Quickly work the dough with your fingertips so as not to warm the butter too much, until you form a smooth, homogeneous ball. Wrap the shortcrust in plastic wrap and let it rest in the fridge for at least 30 minutes: this rest is fundamental to stabilize the fats and obtain a tart that stays crumbly and doesn’t crack during baking.
While the pastry rests, prepare the filling. Finely chop the almonds together with the amaretti using a food processor, pulsing to avoid the almonds releasing too much oil. In a separate bowl, beat the egg whites to stiff peaks (they must be at room temperature) together with a pinch of salt. Gradually add the granulated sugar, continuing to work with the electric mixer until you obtain a glossy, firm, compact meringue. This aerated base will be the secret to the light, airy texture of your almond cream.
Roll the pastry out on parchment paper and place it in the pan. Prick the bottom with a fork and pour the almond cream in, leveling it well. Bake in a preheated conventional oven at 356°F for about 30–35 minutes, until the surface turns golden. Once cooled, you can decorate your almond tart with powdered sugar or toasted almond flakes.
Take the shortcrust ball from the fridge and roll it out on a sheet of parchment paper with a rolling pin, keeping a thickness of about 4–5 mm (about 1/8–3/16 in). Transfer the pastry into a tart pan and prick the bottom with the tines of a fork. Pour in the almond cream and level it carefully with the back of a spoon. Bake in a preheated conventional oven at 356°F for about 30–35 minutes. The tart will be ready when the pastry is golden and the filling surface is set and slightly browned. Once cooled, decorate your almond and amaretti tart with powdered sugar or toasted almond flakes.
Tips for a perfect result
Quality almonds: If possible, use whole almonds and chop them just before using instead of pre-made almond flour. The slightly coarse texture of the homemade chop gives the tart a rustic feel that is much more pleasant on the palate.
The egg whites: Make sure the bowl and beaters are perfectly clean and free from traces of fat (or yolk) before whipping the whites. Well-whipped egg whites are the guarantee for a filling that doesn’t collapse and that stays tall and fluffy during baking.
Resting the pastry: Never skip the fridge rest. A pastry rolled out “warm” tends to shrink at the edges and become hard after baking. If you have time, you can prepare the pastry the day before for an even crumblier result.
Delicious variations you can try
Jam layer: For an acidic note that contrasts the sweetness of the filling, spread a thin layer of cherry or apricot jam on the bottom of the pastry before pouring the almond cream. The combination with the amaretti will be surprising.
Chocolate chips: If you want to make the tart even more sinful, add 50 g (about 1.75 oz) of dark chocolate chips to the chopped almonds. The oven’s heat will slightly melt them, creating delicious veins inside the soft filling.
Citrus aroma: Replace the rum with a mix of lemon and orange zest. This variation makes the tart fresher and more fragrant, perfect to serve at a spring brunch or a special breakfast.
Storage and suggestions
At room temperature: The almond and amaretti tart keeps very well under a glass dome for 3–4 days. Thanks to the presence of the nuts, the filling tends to remain moist and pleasant for a long time.
Ideal texture: If possible, enjoy the tart the day after preparation. Resting allows the aromas of the rum and amaretti to penetrate the crust and the filling to stabilize perfectly, making clean, neat slices.
Avoid the fridge: Unless it’s very hot, avoid storing the tart in the refrigerator. The fridge’s humidity tends to soften the shortcrust, causing it to lose its characteristic crumble.
Now it’s your turn!
The almond and amaretti tart is one of those desserts that fills the whole house with aroma while it’s in the oven, immediately creating a welcoming atmosphere. It’s a recipe that plays on contrasts between the crunch of the base and the almost “macaron-like” softness of the filling, making it irresistible for any lover of almond sweets.
How do you prefer to decorate it? Do you like the elegance of powdered sugar or would you rather add a shower of almond flakes to emphasize its crunchy soul? Tell me in the comments—I’m looking forward to reading your personalizations!
FAQ (Questions and Answers)
Can I use almonds with the skin on?
Absolutely yes! Chopping almonds with the skin on (darker almonds) will give your tart a deeper color and a slightly more rustic, whole-grain flavor, which pairs very well with the amaretti.
Why did the filling puff up a lot and then sink?
It’s normal for a filling based on egg whites to rise in the oven like a soufflé and then settle once removed. The important thing is to whip the egg whites to stiff peaks and fold in the almonds gently to preserve the air structure of the mixture.
What can I use instead of rum?
If you don’t like liqueurs, you can use a teaspoon of vanilla extract or orange juice. If you want to stay on the “almond” theme, a tablespoon of Amaretto di Saronno will be the perfect choice.
